The only thing that makes this pie better is a scoop of vanilla ice cream on top. Each bite has juicy sweet berries and a sweet crunch from the crisp topping. If you want more blueberries, then this blueberry cobbler and blueberry crisp are must-try recipes!īlueberry crumble pie is bursting with blueberry flavor that pairs so well with the oat crumble on top. It’s personally my favorite pie to enjoy all year round. For barbecues and Fourth of July parties, I bake these mini blueberry pies with star crust tops.Īs I mentioned before, the crumble topping for this recipe comes from my apple crumble pie. The flaky lattice top crust is beautiful and delicious. In the summer, I also enjoy baking this triple berry pie with blueberries, raspberries and blackberries. Pies are a popular dessert and loved by many. Keep a pie crust shield or layer of aluminum foil over the top to prevent browning. If baking from frozen, it will take 45 minutes. Bake pie for 15 to 20 minutes or until heated through. refrigerated pie crust 5 and 1/2 cups (800g) frozen blueberries (defrosted) 1/2 cup (100g) granulated sugar 1/3 cup (40g). When ready to reheat, preheat the oven to 350 F.
Press it down gently on top of the filling so it stays in place while baking.ĭefrost the pie in the refrigerator overnight. The crumb topping works best when the butter is still cool so it forms crumbles. (I usually just let them sit in a mesh strainer in the sink.) If using frozen blueberries, defrost them first and discard the juices. I prefer my homemade pie crust recipe, but store-bought works too.įor the filling, fresh blueberries have so much flavor compared to frozen berries. I find that it helps to freeze the pie dough in the plate before baking to help prevent the crust from shrinking in the oven. Since the filling is pretty juicy, a partially baked crust will keep its structure to hold all that delicious filling. My number one tip for this blueberry crumble pie recipe is using a partially baked crust (also known as blind baking).
Remove the pie weights and bake the crust for another 5 minutes until golden. Freeze the dough to help prevent it from shrinking, then fill it with pie weights and bake at 375° F for 15 minutes. Partially bake the pie crust: Roll out your pie dough and place it in a 9-inch pie plate.
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