Lemon-Blueberry Crumb Pie

Lemon-Blueberry Crumb Pie

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts


  • refrigerated rolled pie crust: 15 oz.
  • sugar: 3/4 cup
  • cornstarch: 3 tbsp.
  • ground cinnamon: 1 tsp
  • salt: 1/2 tsp.
  • blueberries, fresh or frozen: 4 cups
  • zest and juice of lemon: 1
  • Crumb Topping::
  • all-purpose flour: 1/2 cup
  • unsalted butter, softened: 1/2 stick
  • brown sugar: 3 tbsp.
  • salt: 1/4 tsp

  1. Cover the oven rack with foil. Turn the function dial to bake and preheat the oven to 375ºF.
  2. On a lightly floured surface, with a floured rolling pin, roll out the crust to a 12-inch round; ease into a 9-inch pie plate. Crimp to form a decorative edge. Prick the bottom of the dough all over with a fork.
  3. Place the crust into the oven on position 2 and bake until lightly browned, about 20 minutes. Transfer to a wire rack to cool slightly.
  4. Meanwhile, to make the filling, mix together the sugar, cornstarch, cinnamon, and salt in a large bowl. Add the berries, lemon zest, and lemon juice, tossing until well mixed. Spoon the blueberry mixture into the prepared crust.
  5. To make the crumb topping, stir together the topping ingredients in a medium bowl until blended. Sprinkle the mixture evenly over the filling. Place in the oven on position 2 and bake until the topping is golden and the filling is bubbly, 40 – 50 minutes. Cover the pie loosely with a tent of foil if the crust begins to brown too quickly.

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