Name: Blueberry Pie with Crumb Topping Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup sugar; 1/3 cup flour; 2 eggs; 1/2 cup sour cream; 1/2 teaspoon vanilla; 3 cups fresh or frozen blueberries; 2 1/2 tablespoons brown sugar; 2 tablespoons sugar; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 cup butter, melted; 1/2 cup flour

Jump to Recipe· 4.9 from 14 reviews

If you’re anything like me and love a pie that’s bursting with fresh fruit and wrapped in a cozy, crumbly blanket, then you’re going to adore this Blueberry Pie with Crumb Topping Recipe. It strikes the perfect balance between a juicy, tangy filling and a sweet, buttery crumb topping that’s downright irresistible. Whether you’re making this for a family gathering, a weekend treat, or just because, I promise this recipe will become your go-to dessert!

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Why This Recipe Works

Simple yet flavorful: The creamy filling blends perfectly with the fresh blueberries for a rich taste without overwhelming sweetness.
Crumb topping texture: The combination of brown sugar, cinnamon, and nutmeg adds a warm, spiced kick and a satisfyingly crunchy finish.
Flexible ingredients: Works great with fresh or frozen blueberries, and you can swap in raspberries for a different twist.
Easy assembly and baking: No complicated lattice or double crust—just mix, pour, crumble, and bake.

Blueberry Pie with Crumb Topping, blueberry pie, fruit pie recipes, crumb topping dessert, homemade blueberry pie - The image shows a slice of berry crumble pie lifted above the rest of the pie in a clear glass pie dish. The pie has three layers: a golden, flaky crust on the bottom with a slightly crimped edge, a thick middle layer of dark purple mixed berries that look juicy, and a crumbly golden brown streusel topping covering the berries. The background is softly blurred with a white marbled surface and a soft cloth with blue stripes. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Blueberry Pie with Crumb Topping Recipe has a job — creating the perfect harmony between creamy, fruity, and crunchy textures. I always recommend fresh blueberries if you can get them, but frozen works in a pinch. Let me walk you through the key players.

Blueberry Pie with Crumb Topping, blueberry pie, fruit pie recipes, crumb topping dessert, homemade blueberry pie - Flat lay of a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground nutmeg, two whole brown eggs with clean shells, a small white ceramic bowl of sour cream, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of melted butter, a small white ceramic bowl filled with fresh plump blueberries, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sugar: Provides just the right amount of sweetness to balance the tartness of blueberries without overpowering the pie.
Flour (for filling and topping): Thickens the blueberry juices into a luscious filling and helps the crumb topping hold together.
Eggs: Bind the creamy filling for a silky texture that sets nicely during baking.
Sour cream: Adds a tangy richness and smoothness that complements the berries beautifully.
Vanilla extract: Enhances the overall flavor, bringing a warm, aromatic note that makes the filling pop.
Blueberries: The star ingredient; fresh or frozen, they burst with juicy flavor.
Brown sugar: Gives the crumb topping a deeper, caramel-like sweetness that contrasts perfectly with the fruit.
Cinnamon and nutmeg: Bring cozy warmth and spice to the topping—a little extra love that makes this pie special.
Butter (melted): Holds the crumb topping together and adds richness and flavor.
Pie crust: The sturdy base that supports all the delicious filling and crumb topping, baked to golden perfection.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this recipe as a delicious base that’s perfect for your own personal twists. Whether you want to brighten it up with a sprinkle of lemon zest or try a mix of berries, there’s plenty of room to customize without losing that classic cozy vibe.

Berry substitution: I once swapped blueberries for fresh raspberries and got rave reviews—I love the tartness it adds!
Gluten-free: Try using a gluten-free flour blend in the crumb topping and filling for a safe, tasty alternative.
Add nuts: Toss in chopped walnuts or pecans to the crumb topping for a nice crunch and deeper flavor.
Less sugar: If you prefer a less sweet pie, reduce sugar in the filling or topping to suit your palate.

Step-by-Step: How I Make Blueberry Pie with Crumb Topping Recipe

Step 1: Prepare the Creamy Filling

Start by mixing the sugar and flour in a large bowl. This combo will gently thicken your filling as it cooks, preventing that dreaded runny pie. Then, add in the sour cream, eggs, and vanilla extract, whisking everything until smooth. I find that using room temperature eggs helps everything blend effortlessly.

Step 2: Assemble the Blueberry Base

Place your fresh or frozen blueberries evenly in the bottom of a pre-made pie crust. I like to toss mine with a tiny bit of sugar before layering, but it’s totally optional depending on your sweetness preference. Pour the cream filling slowly and evenly over the berries—this keeps things balanced and helps the filling seep evenly through.

Step 3: Craft the Crumb Topping

In a separate bowl, stir together the brown sugar, granulated sugar, cinnamon, and nutmeg. Pour in the melted butter and mix until well combined. Gradually add the flour, mixing gently to form clumps—these little crumbs are the magic on top. The key is not to overmix; you want coarse crumbs that bake up crunchy and flavorful.

Step 4: Bake to Golden Perfection

Sprinkle the crumb topping evenly across the pie. Bake your pie at 375°F (190°C) for about 55 minutes. Keep an eye on the edges of your pie crust—they can brown faster, so I usually tent them with foil halfway through baking to keep everything beautifully golden and prevent burning. You’ll know it’s ready when the topping is crisp and the filling bubbles up slightly around the crumbs.

Step 5: Serve and Enjoy

This pie is magical when served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. It’s like a pie and a cobbler had the tastiest baby ever—trust me, you’ll want seconds!

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Tips from My Kitchen

Use fresh or frozen berries: I’ve tried both, and while fresh gives you a juicier bite, frozen blueberries work beautifully too—just don’t thaw them completely before baking to avoid excess sogginess.
Watch your crust edges: I always cover mine with foil if they start to brown too quickly—it keeps your crust from turning too dark or burning.
Don’t overmix the crumb topping: For perfectly crumbly texture, mix just until combined; overworking can make it dense instead of light and flaky.
Let the pie cool before slicing: It helps the filling set and keeps your slices neat and tidy instead of runny.

How to Serve Blueberry Pie with Crumb Topping Recipe

Blueberry Pie with Crumb Topping, blueberry pie, fruit pie recipes, crumb topping dessert, homemade blueberry pie - A slice of pie with three visible layers sits on a white plate. The bottom layer is a golden crust that looks firm and crisp. Above that is a thick, creamy layer mixed with dark purple berries that spill slightly on the plate. The top layer is a crumbly, light brown streusel topping, adding texture and contrast. A silver fork rests next to the slice, with a small piece of pie on its tine, showing a soft interior mixed with the berries. The plate and pie are on a white marbled surface, and in the background, the rest of the pie sits in a clear glass pie dish. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a generous scoop of vanilla bean ice cream on top—it melts into the warm crumb topping and creates the dreamiest combo. Fresh mint leaves add a pop of color and a refreshing kicker. Sometimes I dust the pie lightly with powdered sugar just before serving to add a pretty, sweet finish.

Side Dishes

This Blueberry Pie with Crumb Topping Recipe stands well on its own, but if you want to round out your dessert spread, pairing it with a simple green salad or a cheese board with mild cheeses can be a delightful contrast to the sweetness.

Creative Ways to Present

For a fun twist, try serving this pie in mini cast iron skillets for individual portions at parties—guaranteed to impress! Another idea is to use decorative pie crust edges or cut-out shapes on the rim before baking to dress it up for holiday celebrations.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie loosely with foil or plastic wrap and store it in the fridge. It keeps well for up to 3 days. When I do this, the crumb topping stays surprisingly crisp if I reheat carefully.

Freezing

If you want to freeze the pie, I recommend baking it completely first, cooling it thoroughly, then wrapping tightly in plastic wrap and foil before freezing. I’ve had good luck freezing for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the pie in a 350°F oven for about 10-15 minutes until warmed through. This method refreshes the crumb topping nicely without making it soggy like the microwave sometimes does.

FAQs

Can I use frozen blueberries for this Blueberry Pie with Crumb Topping Recipe?

Absolutely! Frozen blueberries work great and are super convenient when fresh berries aren’t in season. Just make sure not to thaw them fully before assembling so the pie doesn’t turn watery. You can use them straight from the freezer, which keeps the filling nice and thick when baked.
Why is my crumb topping sometimes soggy?

Soggy crumb topping usually happens when the crumbs are packed too tightly or the butter is overused, creating a heavy texture. Make sure to crumble the topping loosely and mix just until combined. Also, ensure the pie is baked long enough for the topping to crisp up and avoid covering it with foil too early.
Can I make this pie vegan or dairy-free?

You can! Substitute the sour cream with a plant-based yogurt or cream, and use a vegan butter alternative for the crumb topping. For the eggs, try using flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or a commercial egg replacer to maintain the filling’s texture.
How do I prevent the pie crust edges from burning?

Keep a close eye on the crust edges as the pie bakes. If they start to brown too quickly, cover them with aluminum foil or a pie crust shield about halfway through baking. This traps heat while protecting the edges from burning, ensuring an evenly baked pie.

Final Thoughts

This Blueberry Pie with Crumb Topping Recipe has such a special place in my heart—it’s the kind of dessert that makes any ordinary day feel cozy and celebratory all at once. It’s simple to prepare, forgiving enough for beginners, and absolutely delightful with its creamy filling and crumbly top. I hope you give it a try soon and make sweet memories with it, just like I have. Here’s to many delicious slices shared with friends and family!