Golden and flaky Blueberry Crumble Pie filled with six cups of fresh blueberries, lemon zest, and a crunchy cinnamon brown sugar oat topping.

Scale

Crust:

1 unbaked Flaky Pie Crust or All-Butter Pie Crust (what I used)*

egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk

Crumble Topping:

1/2 cup (100g) packed light or dark brown sugar

6 Tablespoons (46g) all-purpose flour (spooned & leveled)

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

5 Tablespoons (71g) unsalted butter, very cold and cubed

1/2 cup (43g) old-fashioned whole rolled oats

Filling:

6 cups (about 840g) fresh blueberries*

1/2 cup (100g) granulated sugar

1/3 cup (41g) all-purpose flour

1 Tablespoon cornstarch

1 Tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

Cook Mode Prevent your screen from going dark

1. Preheat oven to 400°F (200°C), fit pie crust into a 9-inch plate, crimp edges, brush with egg wash, and chill.

2. Whisk brown sugar, flour, cinnamon, and salt; cut in cold butter until pea-sized, then stir in rolled oats and chill.

3. Toss blueberries, granulated sugar, flour, cornstarch, lemon juice, and lemon zest in a large bowl.

4. Spoon blueberry filling into chilled crust and scatter oat crumble topping evenly over berries.

5. Bake at 400°F for 20 minutes on a rimmed sheet, reduce heat to 350°F (175°C), and bake 35 to 45 minutes more until bubbly.

6. Cool completely on a wire rack for at least 4 hours before slicing.

Keep crumble butter very cold. Cool pie for 4 full hours before slicing so juices set firmly.