Blueberry Crumble Pie with Homemade All Butter Crust
By Geethi Loganathan
Baker and Fresh Harvest Operations Manager, Geethi shows you how to create your own Blueberry Crumble Pie from scratch. Many of the ingredients she uses are available in the Fresh Harvest shop. If you’re primarily looking for how to make an all-butter pie crust, just use the elements below that apply. Once you make your crust(s), they can be frozen for up to one month. Happy baking!
All Butter Pie Dough Ingredients
- 150g (1 1/4 cups) Dayspring All-Purpose Flour (local)
- 113g (1/2 cup) unsalted Banner butter, cold (local)
- 1/2 tsp Diamond Crystal kosher salt
- 1 tsp sugar
- 60ml (1/4 cup) ice-cold water, more if needed
Cinnamon Oat Crumble Ingredients
- 40g (1/2 cup) old-fashioned oats
- 95g (3/4 cup) Dayspring all-purpose flour (local)
- 40g (3 tbsp) packed brown sugar (add 1 extra tbsp if you want it sweeter)
- 1/4 tsp cinnamon
- 70g (5 tbsp) Banner unsalted butter, cold (local)
- 1/4 tsp Diamond Crystal kosher salt
Blueberry Filling Ingredients
- 450g (1 lb) Byne frozen blueberries (local)
- 75g (1/3 cup) granulated sugar
- 12g (1.5 tbsp) cornstarch
- 15ml (1 tbsp) lemon juice
- 2 tsp lemon zest
*For a deep-dish pie, increase ingredients by 1.5x.
Overview
All Butter Pie Dough Instructions
- Mix flour, salt, and sugar in a bowl.
- Cut butter into small chunks and toss into flour, keeping it cold.
- Work butter into flour with your fingers until the largest pieces are no bigger than walnut halves.
- Make a well in the center and pour in the water.
- Using fingertips, toss gently to combine without kneading.
- Shape into a disk, wrap in plastic or beeswax wrap, and chill for at least 4 hours (overnight is best).
Cinnamon Oat Crumble Instructions
- Mix oats, flour, sugar, cinnamon, and salt in a bowl.
- Cut in butter with a pastry blender or fingers until crumbly.
- Store in the fridge for up to 4 days.
- Make sure it is cold before using.
Blueberry Filling Instructions
- Rub lemon zest into sugar until it looks like wet sand.
- In a saucepan, mix lemon sugar, blueberries, and lemon juice over medium heat. Stir constantly.
- When berries start to burst, stir in cornstarch.
- Cook until slightly thickened, then cool completely.
Final Assembly & Baking Instructions
- Preheat oven to 375°F.
- Fill crust with blueberry filling and smooth the top.
- Evenly spread crumble over the filling.
- Place pie on a baking sheet (to catch drips) and bake for 50-65 minutes, rotating halfway. Look for the filling to bubble gently. If your crust edges start to become too dark and your filling isn’t cooked yet, you can cover them with foil.
- Cool completely for at least 4 hours before slicing—otherwise, it will be a soupy mess!
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