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My review
Blueberry Crumb Pie
MissBethany
"This is the best blueberry pie that any of my family has ever had."
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Ingredients
1 h 10 m servings 461 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 461 calories; 17 g fat; 75.6 g carbohydrates; 4.5 g protein; 23 mg cholesterol; 185 mg sodium. Full nutrition
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Reviews
Read all reviews 270322 Ratings
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Most helpful positive review
2/1/2006
MISSBETHANY....you are my new best friend! Oh my, was this pie GOOOOOD! The only changes that I made was that I thawed my blueberries in a saucepan and added two extra tablespoons of flour, sinc...
Most helpful critical review
11/28/2005
Made this for Thanksgiving, and based on the other reviews, I let the blueberries thaw and I added 1T of cornstarch. It was still runny and "tart" is what my fiance claims. I refrigerated the le...
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2/1/2006
MISSBETHANY....you are my new best friend! Oh my, was this pie GOOOOOD! The only changes that I made was that I thawed my blueberries in a saucepan and added two extra tablespoons of flour, sinc...
6/26/2007
I just baked this recipe, and it's excellent. I made a few minor changes: no lemon juice or zest (I didn't have either). I added 1 tbs. of water instead. I added 2 tbs. of cornstarch to the mixt...
11/22/2006
Great recipe! Its the one thing I can bake and it's delicious. I add 1 table spoon of cornstarch and cook for 60 minutes. Highly recommended!
6/24/2006
Excellent recipe. If using frozen berries, thaw first and then drain off some juice. Add 2-3 T. cornstarch to flour/sugar mixture.
11/28/2005
Made this for Thanksgiving, and based on the other reviews, I let the blueberries thaw and I added 1T of cornstarch. It was still runny and "tart" is what my fiance claims. I refrigerated the le...
2/5/2006
A wonderful recipe. Gave a bbq for 15 and this, along with a blackberry pie also from this site, were the deserts. Both drew raves and requests for recipes. We have blueberry farms down the r...
6/8/2010
This recipe is DELICIOUS! I've made this pie twice in the last week, and the fam devours it. I used fresh blueberries and added about 1 tbsp cornstarch as others have recommended. It is a lit...
5/8/2006
This was a great start! I added cornstarch (but 3T was a bit too much) and my pie was VERY set, even using frozen (thawed) berries. I can't wait for blueberries to come back in season!