Lemon Blueberry Crumble Pie Recipe Easy and Irresistible

The combination of tangy lemon and sweet blueberries nestled under a buttery crumble topping—can you think of a better dessert? This Lemon Blueberry Crumble Pie is one of those recipes that feels like sunshine on a plate. It’s easy to make, bursting with fresh flavors, and perfect for everything from brunches to dinner parties. I’ll share my go-to tips for nailing this pie every single time, along with a few fun variations to make it your own.

I first made this pie for a summer picnic, and let me tell you—it was gone within minutes. The slight tartness from the lemon balances the sweetness of the blueberries, while the crumble topping adds that irresistible texture. Whether you’re a seasoned baker or just dipping your toes into the world of pies, this recipe is approachable and oh-so-rewarding.

Why You’ll Love This Recipe

• Simple Ingredients: No need for fancy pantry staples—you likely have most of these on hand.
• Quick and Easy: With just a few steps, you’ll have a dessert that feels bakery-quality.
• Perfect Texture: The flaky crust, juicy filling, and buttery crumble make every bite heavenly.
• Versatile: Great for summer picnics, holiday gatherings, or as a midweek treat.
• Unbelievably Delicious: The bright citrus flavor and sweet fruit combination will have everyone asking for seconds.

What sets this Lemon Blueberry Crumble Pie apart is the balance of flavors. Many fruit pies are overly sweet, but the lemon juice and zest keep this one refreshing and vibrant. Plus, the crumble topping is a game-changer—it’s buttery, lightly spiced, and golden brown perfection.

Ingredients Needed

This recipe uses wholesome, simple ingredients that you can easily find. Here’s what you’ll need:

For the Pie Crust

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 2-3 tbsp ice water
• 1/2 tsp salt

For the Filling

• 2 cups (300 g) fresh or frozen blueberries
• 1/2 cup (100 g) granulated sugar
• 2 tbsp cornstarch
• 1/4 cup (60 ml) fresh lemon juice
• 1 tbsp lemon zest

For the Crumble Topping

• 1/2 cup (60 g) all-purpose flour
• 1/2 cup (45 g) rolled oats
• 1/3 cup (70 g) brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup (60 g) unsalted butter, melted

Feel free to use store-bought pie crust if you’re short on time—it works just as well!

Equipment Needed

Here’s what you’ll need to make this pie:

• 9-inch pie dish
• Mixing bowls (at least three)
• Pastry blender or food processor (for the crust)
• Rolling pin
• Whisk and spatula
• Baking sheet (to catch any drips)

If you don’t have a pastry blender, you can use two forks or even your fingers to work the butter into the flour for the crust. And if you’re using frozen blueberries, don’t forget to thaw and drain them first!

Preparation Method

1. Make the Crust: In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry blender to mix until the texture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling: In a large bowl, toss the blueberries with sugar, cornstarch, lemon juice, and lemon zest. Let sit for 10 minutes to allow the flavors to meld.
3. Make the Crumble Topping: In another bowl, combine flour, oats, brown sugar, and cinnamon. Stir in melted butter until the mixture is crumbly.
4. Roll Out the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled pie dough on a floured surface until it’s about 1/8-inch thick. Transfer to a 9-inch pie dish and trim any excess. Crimp the edges if desired.
5. Assemble the Pie: Pour the blueberry filling into the crust, spreading it evenly. Sprinkle the crumble topping generously over the filling.
6. Bake: Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the filling is bubbly and the topping is golden brown.
7. Cool: Allow the pie to cool completely before slicing. This helps the filling set and makes for cleaner slices.

Pro tip: If the topping starts to brown too quickly, cover the pie loosely with aluminum foil during the last 10 minutes of baking.

Cooking Tips & Techniques

Here are some tips to ensure your Lemon Blueberry Crumble Pie turns out perfect:

• Cold Butter is Key: For a flaky crust, make sure your butter is ice-cold before mixing.
• Don’t Overmix: When making the crust, stop mixing as soon as the dough comes together to avoid a tough texture.
• Use Fresh Lemon Juice: Bottled lemon juice doesn’t have the same bright flavor as fresh—trust me, it’s worth the extra step.
• Thaw Frozen Blueberries: If using frozen blueberries, thaw them completely and drain to avoid excess liquid in the filling.
• Test for Doneness: The pie is ready when the filling bubbles and the crumble topping is golden brown.

Variations & Adaptations

Want to switch things up? Here are some fun ways to adapt this recipe:

• Gluten-Free Option: Use a gluten-free flour blend for the crust and crumble topping.
• Berry Swap: Replace blueberries with raspberries, blackberries, or a mix for a different flavor profile.
• Dairy-Free Adaptation: Use plant-based butter for both the crust and topping.
• Extra Lemon Kick: Add a teaspoon of lemon extract for a stronger citrus flavor.
• Nutty Crumble: Stir in chopped pecans or almonds to the topping for added crunch.

One of my favorite variations is adding a dollop of whipped cream or a scoop of vanilla ice cream when serving—it’s pure bliss!

Serving & Storage Suggestions

This pie is best served at room temperature or slightly warm. Here are a few tips:

• Serving: Pair with fresh whipped cream, vanilla ice cream, or even a drizzle of lemon glaze for extra indulgence.
• Storage: Store leftover pie in the refrigerator, covered, for up to 4 days.
• Freezing: Wrap the cooled pie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices in the oven at 350°F (175°C) for 10-15 minutes or microwave for 20-30 seconds.

Pro tip: The flavors deepen as the pie sits, so it’s even better the next day!

Nutritional Information & Benefits

This Lemon Blueberry Crumble Pie is a treat that balances indulgence with some nutritional perks:

• Calories: Approximately 320 per serving
• Blueberries: Rich in antioxidants and vitamin C
• Lemon: A great source of vitamin C and adds brightness without extra sugar
• Fiber: Thanks to the oats in the crumble topping

While it’s not exactly a low-calorie dessert, the fresh fruit makes it feel a bit lighter than your average pie.

Conclusion

If you’re looking for a dessert that’s easy to make, visually stunning, and packed with flavor, this Lemon Blueberry Crumble Pie is your answer. Whether you serve it at a summer gathering or enjoy it on a lazy weekend, it’s guaranteed to impress. I love how customizable it is—add your favorite toppings, switch up the fruit, or make it gluten-free—and it’s still a total crowd-pleaser.

I can’t wait for you to try this recipe! Let me know in the comments how it turns out, and don’t forget to share your own twists. Happy baking!

FAQs

Can I use frozen blueberries?

Yes, but make sure to thaw and drain them first to avoid excess liquid in the filling.

What’s the best way to store leftover pie?

Cover and refrigerate for up to 4 days. You can also freeze it for longer storage.

Can I make this pie ahead of time?

Absolutely! The flavors deepen as it sits, so it’s even better the next day.

How do I prevent the crust from getting soggy?

Pre-baking the crust for 5-7 minutes before adding the filling can help keep it crisp.

Can I add nuts to the crumble topping?

Yes, chopped pecans or almonds are a great addition for extra crunch.

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