Blueberry Lemon Crumble Pie

This Blueberry Lemon Crumble Pie is the perfect balance of sweet and tart. The filling uses fresh blueberries (though frozen works too!) enhanced with lemon zest and juice to make the berry flavor pop.

Instead of a double crust, we top this pie with a buttery, crunchy oat crumble (streusel). It’s easier to make than a lattice top and adds wonderful texture to every bite. This recipe is fantastic for beginners wanting to make their first Andy Pie because you don’t have to worry about rolling out a top crust!

Ingredients

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Filling:

• 6 cups fresh blueberries, rinsed and dried
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tbsp lemon zest (about 1 medium lemon)
• 1/2 tsp cinnamon
• pinch of salt

For the Crumble Topping:

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats (old-fashioned)
• 1/2 cup brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed

Instructions

1. Prep: Preheat oven to 400°F (200°C). Place your unbaked pie crust into a 9-inch pie dish. Crimp the edges.

2. Make the Filling: In a large bowl, gently toss the blueberries with the sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until the berries are well coated. Pour the filling into the prepared pie crust.

3. Make the Crumble: In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use a pastry blender or your fingers to rub the butter into the dry ingredients until the mixture creates moist crumbs. It should stick together when squeezed.

4. Assemble: Sprinkle the crumble topping evenly over the blueberry filling, covering the berries completely.

5. Bake: Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling thick juices around the edges. Note: If the topping browns too quickly, tent loosely with foil.

6. Cool: Allow the pie to cool completely on a wire rack (at least 3-4 hours) before slicing. This is crucial for the filling to set up so it’s not runny.

7. Serve: Delicious on its own or served with a dollop of whipped cream or vanilla ice cream.