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Blueberry Crumb Pie

Blueberry Crumb Pie

1 unbaked 9-inch pie crust
3/4 cups sugar
1/3 cup flour
3 tablespoons lemon juice
5 cups blueberries, fresh or thawed frozen
2/3 cup brown sugar
3/4 cup rolled oats
1/2 cup flour
1/2 teaspoon cinnamon
6 tablespoons cold butter or margarine

- Preheat oven to 350 degrees F (for pre-baking pie crust). Line unbaked pie crust with aluminum foil weighted down with pie weights (or dried beans). Bake in 350 degree F oven for 10 to 12 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, stir together the sugar and flour. Gently stir lemon juice in the blueberries, then add sugar/flour mixture. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Cut in butter until mixture is crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 minutes in the preheated 375 degree F oven, or until browned on top. Cool over a wire rack.

View Crisco Single Pie Crust recipe here .


Blueberry Crumb Pie
Nutrition Information
Blueberry Crumb Pie
Serving Size:
Amount Per Serving
Calories 4219.95
Calories from Fat 1426.82
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 327%
Vitamin C 380%
Calcium 21%
Iron 90%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon