Blueberry Crumb Pie

I absolutely LOVE fresh blueberries. I eat them straight up, on top of yogurt, on salads, and my favorite way…baked in a pie! I tried a non-traditional 1 crust version. It’s not pretty, but it was SO delicious and easy. I’ll definitely make it again!


  • 1 (9 inch) unbaked pie crust
  • ¾ cup white sugar
  • ⅓ cup flour
  • 1 TBS lemon juice
  • 1-2 TBS cornstarch
  • 5 cups fresh (or frozen) blueberries
  • ⅔ cup packed brown sugar
  • ¾ cup rolled oats
  • ½ cup flour
  • ½ tsp cinnamon
  • 6 TBS softened butter


Instructions Checklist

  • Preheat oven to 375
  • 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, lemon zest and lemon juice
  • Add 1-2 TBS cornstarch
  • 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 50-55 minutes in the preheated oven, or until browned on top
  • Cool over a wire rack

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I love my Advantium Oven from Gerrit’s Appliance.
Thanks so much to them for sponsoring Cookin With Brooke.