If you haven’t made a pie yet this month, let me try to encourage you to get in the kitchen ASAP and try this Blueberry Crumb Pie. Ditching that top pie crust and sprinkling the whole thing with a buttery streusel crumble topping. It’s like blueberry pie and blueberry crisp in one. Did you read that? Literally the two best summer desserts on the planet in one pie dish.
Like with all pies, the colder everything stays the better pie success you have. Whenever you’re not directly working with a layer, keep it in the fridge. For example: after you roll out the pie crust and place into the pie dish, refrigerate it while you prepare the filling. Likewise, after you add the filling to the crust, refrigerate the whole thing as you prepare the crumble topping.
If you want to dig into the Blueberry Crumb Pie while the pie is still warm, be my guest! But I will warn you– it will be pretty juicy. I find the best time is to wait until it fully cools. This takes several hours but luckily, blueberry pie is THE best make-ahead recipe. It’s even better the next day! Just keep it covered and refrigerate it. Bring to room temperature before serving. Pie-fection!
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