Blueberry Crumble Pie

Received this recipe from a friend who is an amazing baker. I fell in love with this pie she brought to a gathering, and she was so generous to share it with me.


Sweet Pie Crust:
1¼ cups all-purpose flour
3 Tbsp granulated sugar
¼ teaspoon salt
1 tsp baking powder
5 Tbsp cold butter, cut into 10 pieces
1 large egg
1 tsp water

Crumble Topping:
1¼ cups all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
½ cup light brown sugar, firmly packed
8 Tbsp (1 stick) unsalted butter, melted

Blueberry Filling:
6 cups blueberries (fresh or frozen and thawed), rinsed, drained, and picked over (divided)
¾ cup sugar
4 Tbsp cornstarch
2 Tbsp water
¼ tsp nutmeg
3 Tbsp cold butter, cut into 10 pieces


  1. Prepare the pie crust.
    • Combine flour, sugar, salt & baking powder in bowl of food processor with metal blade. Pulse to mix.
    • Add butter & pulse again until butter is mixed finely into dry ingredients.
    • Add egg & water & pulse until dough forms a ball. If it resists, add another teaspoon of water. 
    • Place dough onto floured surface. Press dough into a disc and wrap in plastic wrap. Chill until firm. 
  2. Set a rack on the lowest level of the oven and preheat to 350°F.
  3. Prepare the crumble topping.
    • Combine the flour, baking powder, and cinnamon in a bowl and stir well to mix.
    • Stir the brown sugar into the melted butter and then scrape it into the flour mixture. Use a rubber spatula to fold in the butter so that all the flour is evenly moistened. Set aside while preparing the filling.
  4. Prepare the blueberry filling
    • Put 1 cup of the blueberries and all the sugar in a medium saucepan. Set the pan over low heat and stir often to bruise the berries so they release their juices as the mixture heats up, and their juices dissolve the sugar. Continue to cook, stirring occasionally, until the berry mixture is boiling.
    • While the berry mixture is coming to a boil, whisk the cornstarch and water together in a small bowl. Add about ½ cup of the blueberry juices to the mixture to prevent lumps.
    • Pour the cornstarch mixture into the boiling berry juices, stirring vigorously with a wooden spoon or heatproof spatula. Cook, stirring constantly, until the juices thicken, return to a boil, and become clear.
    • Put the remaining berries in a large bowl with the nutmeg. Use a large rubber spatula to fold in the thickened juices.
    • Fold in the butter
  5. Once pie crust is chilled, remove from refrigerator and place on floured surface. Knead until malleable. Press dough and roll into a 14-inch circle. Place into a prepared pie plate, press down edge of piecrust with floured fork, trim excess if necessary.
  6. Scrape blueberry filling into the prepared piecrust.
  7. Use your fingertips to break the crumble into ¼- to ½-inch crumbs. Scatter the crumbs evenly over the filling.
  8. Cover edges of pie crust lightly with foil.
  9. Bake for 20 minutes. Remove foil edging, then bake an additional 20-25 minutes (until filling is gently simmering).
  10. Cool the pie completely on a rack and serve it at room temperature.


8 generous servings


Adapted from The Modern Baker by Nick Malgieri. Also found online at the St. Louis Post-Dispatch

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