Creamy, crunchy, and always a perennial favorite with company, this pie combines a tangy blueberry filling with a sweet pecan topping. Blueberry crumble pie is one of those desserts that just really has it all. Wondering how to make the most of all that summer blueberry abundance? Fresh blueberries are wonderful in this pie. Winter still hanging on when the calendar says spring? You can still bring on the blueberry crumble pie, courtesy of the (not so secret) miracle of the freezer and a few cups of frozen wild blueberries. This pie is truly one of my favorite year-round indulgences, and it's also quite simple to prepare. Best served à la mode of course.

Slice of blueberry crumble pie served a la mode on a white plate.

This blueberry crumble pie is prepared with the basic butter pie crust recipe on this site.

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Ingredients for Blueberry Crumble Pie
Instructions
Serving suggestions
Variations
Equipment
Storage
Top tip
📖 Recipe

Ingredients for Blueberry Crumble Pie

Butter pie dough in a white pie dish next to a rolling pin.

butter pie crust
sour cream
sugar
all purpose flour
egg
pure almond extract
kosher salt
blueberries
unsalted butter
pecans

See recipe card for quantities.

Instructions

Prepare the Crust

Disk of butter pie dough on plastic wrap.

First, prepare the dough for the butter pie crust using the recipe linked above. Set the dough aside to rest in the refrigerator for at least an hour. (Since this is a single crust pie, you can half the recipe if you like...but I recommend simply freezing the remaining half for future use.)

Pie dough roughly hanging over the sides of a pie dish.

Heat oven to 400℉. Roll out the dough and transfer it to a 9 inch pie plate. Fold the edge under and crimp. Then chill the pie crust in the freezer for 10 minutes.

Unbaked crust lined with foil and filled with pie weights in a red pie plate.

Line the crust with foil and fill it with beans or pie weights. Bake until the sides of the crust are set, about 12 minutes.

Partially baked pie crust in a red pie plate.

Remove the foil and weights. Set the partially baked crust aside while you prepare the filling.

Prepare the Filling

Sour cream, beaten egg, sugar, and flour in a glass bowl with a metal whisk.

In a medium bowl, whisk together the sour cream, sugar, flour, egg, almond extract, and salt until the mixture is glossy and smooth.

Blueberries being poured into a creamy pale yellow filling mixture in a glass bowl with a white silicone spatula.

Add the blueberries (if frozen, no need to thaw) and stir to combine.

Blueberry filling poured into a partially baked pie crust.

Then pour the filling into the partially baked pie crust.

Bake until the filling is just set and begins to look slightly puffed around the edges, about 25 minutes. (In the meantime, prepare the topping.)

Prepare the Topping

Small clumps of butter and flour in a glass bowl.

In a medium bowl, mix the flour and butter together with your fingertips until small clumps form.

Sugar, chopped pecans, and small clumps of butter and flour in a glass bowl.

Add the chopped pecans and sugar, continuing to mix with your fingers until everything is well incorporated and very clumpy.

Unbaked crumble topping sprinkled on top of a partially baked pie.

Then sprinkle the topping evenly over the pie filling.

Bake until the topping is slightly golden, about 12 minutes. Cool the pie to room temperature before serving.

Hint: As the pie is baking, be sure to keep an eye on the edges of the crust. If they are beginning to look too brown at any point, use a pie shield or foil to protect them from burning. (I typically end up covering the edges of the crust with some sort of pie shield at about the same time I sprinkle on the topping.)

Serving suggestions

Although the blueberry filling here is quite creamy on account of the sour cream mixture, this pie still practically demands to be served à la mode...especially if your blueberries are wild and tart. That said, I strongly recommend making sure that you have some good vanilla ice cream on hand when serving this pie.

Variations

Pure Almond Extract - The almond extract can certainly be omitted or replaced with pure vanilla extract if you prefer. However, it adds a lovely hint of nuttiness to the filling that really complements the pecans in the topping.
Pecans - Chopped walnuts or sliced almonds would also work well instead of pecans here.

Equipment

I prefer a ceramic pie plate by Emile Henry for this recipe, but feel free to use whatever pie plate works best for you.

Storage

Once cooled, this pie should be stored in the refrigerator.

Top tip

It is a good idea to taste your blueberries before mixing up the filling for this pie. If they are domestic rather than wild (and therefore likely on the much sweeter side), you might seriously want to consider reducing the amount of sugar called for in the filling. The measurements in this recipe are geared toward wild blueberries, which typically have a tart kick that necessitates more sugar than I would probably add if using grocery store blueberries.

📖 Recipe

Print Pin

Blueberry Crumble Pie

Creamy, crunchy, and always a perennial favorite with company, this pie combines a tangy blueberry filling with a sweet pecan topping. And thanks to the magic of frozen wild blueberries, blueberry crumble pie is an irresistible indulgence year-round.

Course Dessert

Cuisine American

Keyword easy, fresh berries, frozen berries, wild blueberries

Prep Time 1 30

Cook Time 1

Total Time 2 30

Servings 8 servings

Equipment

9 inch pie plate

Ingredients

Crust

½ recipe for butter pie crust (enough dough for a single crust)

Filling

1 cup sour cream
¾ cup sugar
3 tablespoons all purpose flour
1 egg beaten
1 teaspoon pure almond extract
¼ teaspoon kosher salt
3 cups blueberries preferably wild, fresh or frozen (no need to thaw)

Topping

6 tablespoons all purpose flour
¼ cup chilled unsalted butter cut into bits
½ cup pecans roughly chopped
2 tablespoons sugar