Delicious Classic Blueberry Crumble Pie

July is National Blueberry Month. What better way to celebrate than with this delicious blueberry crumble pie. While most blueberry pies have the traditional lattice top, I am a big fan of crumble toppings. So why not just top this pie with crumbles? It also provides a nice crunch against the tender blueberries. A winning combo for sure.

You will need ...

The Crumble Topping

All Purpose Flour, 1 Cup plus 2 T
Brown Sugar, Packed, 3/4 Cup
Unsalted Butter, melted, 1/2 Cup
Almonds, Chopped, 3/4 Cup
Salt, 1/2 tsp

The Pie Filling

Blueberries, fresh or frozen, about 24 oz
Granulated Sugar, 2/3 Cup
Cornstarch, 4 T
Lemon Juice, 1 T
Pie Crust

Step One

First, put all topping’s dry ingredients into a medium sized bowl. Mix to combine.

Step Two

Next, pour in the melted butter. Stir to combine. It should form little clumps and lumps. If it just forms big clumps, sprinkle in a little more flour and combine until the clumps are pea sized or smaller. Set aside.

Step Three

In a medium sized bowl, place the pie filling ingredients. Stir to combine. Then, pour the filling into the pie shell and spread into an even layer.

Step Four

Finally, sprinkle the crumble topping onto the blueberry mixture. Be sure to cover the blueberries completely. Also, its best not to push down the crumble but just let it settle on top. Then, bake in a 425 degree F oven on the lower rack for about 10 minutes, then lower to 350 degrees and continue to bake for another 60-70 minutes.

The pie filling should look similar to jam when it is done baking. If it is liquid it needs to continue baking for a few more minutes. Let cool and serve with some whipped cream or vanilla ice cream. Enjoy!

The Mom Touch