Blueberry crumble pie is a beloved dessert in our home, especially during the summer months when blueberries are at their peak. This pie combines the sweet, juicy flavors of fresh blueberries with a delightful crumbly topping that adds texture and richness to every bite. It's a perfect treat to share with family and friends, and it's easy enough to whip up on a weekend afternoon. Whether you're making it for a family dinner or a potluck gathering, this pie is sure to be a hit and leave everyone asking for seconds.

This blueberry crumble pie goes wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more decadent treat, you can also serve it warm with a drizzle of caramel sauce. If you're looking to make a full meal, pairing the pie with a light salad and grilled chicken or fish can create a well-rounded and satisfying summer dinner.

Blueberry Crumble Pie
Servings: 8

1 pie crust (homemade or store-bought)
5 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed

Preheat your oven to 375°F (190°C).

Fit the pie crust into a 9-inch pie dish, trimming any excess dough around the edges.

In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently until the blueberries are evenly coated, then pour the mixture into the prepared pie crust.

In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the chilled, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

Sprinkle the crumble topping evenly over the blueberry filling.

Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the filling is bubbly and the topping is golden brown.

Allow the pie to cool for at least 2 hours before serving to let the filling set.

For a twist, you can add a handful of chopped nuts, such as pecans or almonds, to the crumble topping for extra crunch. If you have picky eaters, try replacing half of the blueberries with sliced strawberries or raspberries for a mixed berry version. You can also make this pie gluten-free by using a gluten-free pie crust and replacing the flour in the topping with a gluten-free flour blend.

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