4th of July Blueberry Crumb Pie!

Posted by on Thursday, June 30th, 2011

Blueberry Cumb Pie 2Each year I freeze oodles of blueberries for my fruit loving son Micah.  Aldi had blueberries for cheaper than I could pick them. And over the past 2 weeks, I’ve frozen about 72 pints of blueberries.  Those pretty berries are neatly stacked in the garage freezer, just waiting to be reincarnated as blueberry pancakes, blueberry muffins, blueberry protein shakes, or blueberry pie.

Tonight the pie plates had their turn hosting the blueberries in a Blueberry Crumb Pie which Micah assembled himself.  He actually made his crust from scratch, and substituted blueberries and a little lemon juice in place of the apples in our Best Apple Crumb Pie Ever recipe.  Here’s how to make yours:

  • 1 deep dish pie crust (from scratch or ready made) placed in a deep dish pie plate

For the pie filling:

  • 2 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 3 Tablespoons plain flour
  • 3-4 Tablespoons soft butter
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon lemon zest

For the crumb topping mix together in a medium bowl and set aside:

  • 3/4 cup plain flour
  • 1/2 cup sugar
  • 1/3 cup real butter softened

In a medium bowl, add the 3 Tablespoons of plain flour and 1/2 cup sugar.  Mix well, then add the blueberries and toss to coat them with the sugar mixture. Sprinkle the lemon juice and lemon zest over blueberries and toss again.  Pour blueberry mixture into the pie crust.  Dot with 3-4 Tablespoons butter.  Top with crumb topping and place pie in preheated, 400 degree oven.  Cook 45-55 minutes until pie is bubbly and topping is golden brown. Serve warm with vanilla ice cream.

Blueberry Crumb Pie

Filed in Desserts,Pies and Cakes | 5 responses so far

5 Responses to “4th of July Blueberry Crumb Pie!”

  1. carolinaheartstringson 01 Jul 2011 at 9:09 am 1

    That looks so delicious. I like you have a freezer full of blueberries. Will be freezing some more this weekend too! I am going to try this recipe out. Great pictures. Tara, come over and check out the chilled canataloupe soup. Make a comment and the Fairy Hobmother might pick you for a giveaway. Good luck!

  2. Joannaon 01 Jul 2011 at 9:56 am 2

    Hi there!
    This is not actually regarding this recipe, although it looks delicious. I just wanted to tell you that I recently found your blog and love it. I made the magic lime bars yesterday, but replaced the lime with lemon and they were so, so good!! And thank you for your recipes that do not include MSG/preservatives and that sort of thing. My husband is very sensitive to them and I have to be quite careful in my cooking. I had never heard of the Briggs Aminos before this site, so I will be looking into getting them. Thanks again so much!!

  3. Taraon 02 Jul 2011 at 6:21 am 3

    Hi Joanna! Thanks for stopping by. I hope you find some recipes that your family will enjoy here at Taracooks!

  4. Beckieon 06 Jul 2012 at 10:09 am 4

    Hey Tara,

    we have a blueberry bush in our backyard – this looks very yummy! was wondering if you could leave out the lemon zest and just use another pie crust as topping and not do crumb topping?


  5. Taraon 13 Jul 2012 at 5:07 am 5

    Hi Beckie, You certainly could skip the crump topping and use a regular crust. But you won’t have the same taste because a lot of the pie’s sweetness comes from the sugar in the crumb topping. You could also leave out the lemon zest but you might try to squeeze some lemon juice over the berries. Otherwise the pie won’t be as flavorful.