This blueberry crumb pie can be put together and in the oven in less than 10 minutes. It uses a refrigerated crust and canned blueberry filling. An added touch of lemon and just the right spices bring the flavor to life. You can also substitute frozen blueberries as long as you increase the amount of cornstarch.
This pie starts with a flaky crust. Be sure to read the directions on the package. Refrigerated pie crusts should always sit at room temperature before use. After placing the crust in the pie plate, it should be placed in the freezer for at least 10 minutes.
To the crust we’ll be adding canned blueberry filling, cornstarch, lemon juice, cinnamon, and nutmeg. Finally we’ll finishing it off with a crumb topping made of brown sugar, flour, and brown sugar. Does that sound perfect, or what?
Quick & Easy Blueberry Crumb Pie Recipe
This quick and easy pie can be ready for the oven in 10 minutes. It uses a refrigerated crust and canned blueberry pie filling. The crumb topping is super easy to make with flour, brown sugar, and butter.
Servings 8 slices
Calories 211kcal
Cost $6.50
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 spoon or spatula
- 2 medium bowl
- 1 measuring cup
- 1 set of measuring spoons
- 1 cookie sheet or baking sheet
Ingredients List
For The Pie
- 1 refrigerated pie crust
- 2 cans blueberry pie filling 21 ounce cans
- 1 Tbso cornstarch
- 1 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For The Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar firmly packed
- 4 Tbsp butter As cold as possible and cut into tiny cubes
Instructions
Preheat Oven
- Preheat oven to 425℉.
- Place cookie sheet of middle rack to preheat.
Prepare The crust
- Remove the refrigerated crust from the package and allow to sit at room temperature for 15-20 minutes or as directed on the package.
- Once the crust is at room temperature, carefully unroll and place it in the pie plate. Crimp the crust to create a scalloped or wavy edge.
- IMPORTANT: Place the pie plate with the crust in the freezer for at least 10 minutes.
Prepare The Filling
- In medium bowl add the blueberry filling, lemon juice. cinnamon, nutmeg.
- Stir gently until thoroughly mixed.
- Set aside while preparing the topping.
Prepare The Topping
- In medium bowl whisk together the flour and brown sugar.
- Add the cubed butter and mix with fork or pastry blender. Do not use your hands. The heat from your hands will melt the butter.
Assemble and Bake
- Spoon the blueberry mixture into the frozen crust then sprinkle the topping over the filling.
- Place on preheated cookie sheet and bake for 30-35 minutes or until the crust is golden brown and the filling starts to bubble.
- Check the pie while baking. If you notice the edge of the crust is getting to dark, use a pie crust shield or wrap strips of aluminum foil around the edge.
- Pie is done when the filling starts to bubble.
Cool
- Allow to sit on wire cooling rack for 2 hours or until the pie plate is cool to the touch.
Nutrition
Nutrition Facts
Quick & Easy Blueberry Crumb Pie Recipe
Amount Per Serving (1 slice)
Calories 211
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg5%
Sodium 134mg6%
Potassium 44mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 176IU4%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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