Blueberry Crumble Pie

4.64 from 11 votes

Fresh blueberries are topped with streusel and baked until the blueberries are juicy and the topping is crunchy.

Prep Time40

Cook Time1

Chilling Time3

Total Time4 40

Course: Dessert

Cuisine: American

Servings:

Calories: 619kcal

Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles small peas.
Combine the ice-cold water and the lemon juice. Add the ice water and use a rubber spatula to toss together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.
Shape the dough into disk 1-inch thick. Wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days and frozen for up to 2 months.
For a 9-inch pie plate roll the dough until is it 1/8-inch thick and 12-inches round. Fold the dough in half and then half again so that you have a quarter. Place the dough in the pie plate do the corner of the dough is centered. Gently unfold the dough so the pie plate is completely covered and the dough is overhanging the plate.
Trim the dough so that there is about a 1-inch overhang all the way around. Fold the dough under so that it rests on the edge of the pie plate. Crimp the dough using a fork or create your own design.
Refrigerate the prepared dough for at least 30 minutes.

Combine the flour, the sugars, salt and cinnamon in a medium bowl and whisk to combine. Cut the butter into 12 pieces, add to the dry ingredients and use your fingers to work the butter into the dry ingredients until it starts to clump together. Cover the bowl with plastic wrap and refrigerate until you are ready to bake the pie. The streusel can be made 2 days in advance.

Preheat the oven to 400°F. Place a half baking sheet in the oven lined with parchment paper. Baking the pie on a hot baking sheet will ensure that the bottom of the pie dough browns and will catch any pie juices that bubble over.
Place the blueberries in a bowl, sprinkle with the lemon juice and gently toss with a large spoon without breaking the berries. Add 3/4 cup of the sugar and the salt and stir until the sugar looks dissolved. Taste the berries and decide based on taste if you want to add the remaining 1/4 cup sugar. Sprinkle the tapioca on the berries and gently fold the tapioca into the berries by stirring from the bottom until no white bits remain.
Spoon the blueberry filling into the prepared pie shell. Distribute the streusel topping evenly across the blueberries.
Bake the pie at 400°F for 25 minutes rotating the pie half way through the baking time. Reduce the oven temperature to 375°F and bake the pie for another 30-35 minutes until the crust is golden brown and the fruit is bubbly.
Remove the pie from the oven. Place it on a cooling rack and allow it to cool to room temperature before serving (about 3 hours). Allowing the pie to cool will allow it to set and make it easier to cut. For absolutely clean slices refrigerate the pie for another 3 hours or overnight.