Lemon Blueberry Crumble Pie made with fresh blueberries, a delicious summer dessert that is quick and easy to make. The blueberry filling has a lovely citrussy kick, and the crust is crumbly and buttery. A great dessert for every occasion!
You know it's Summer when the berries are sweet and juicy, and you can't stop eating them. Just in case you still have some around, baking with them gives you the very best desserts. There are endless ways of using berries in a dessert, but crumbles or crumble pies are probably the easiest.
I have made this Cherry Crumb Pie , Strawberry Crumble Bars and Apple Blackberry Crumble Bars last summer and they were the absolute best. So, I decided to experiment with blueberries too. And not only it worked, but it was so delicious! Serving it with custard was definitely a great idea, the silky vanilla custard complimented the crumbly pie so well.
You don't even need so many ingredients to make it. I preferred to this blueberry crumble pie from scratch, but you can use a ready-made crust too. Although, trust me, it's just one extra step, and it's super simple to make.
Ingredients needed for the crust
- flour - you can use plain flour, that's absolutely the best
- butter - it has to be at room temperature, so make sure you take it out of the fridge in advance
- sugar - granulated or caster sugar, either will work
- lemon zest - it gives a nice zesty kick; alternatively, you can use lemon extract for a lemon hint
Ingredients needed for the filling
For my filling I used fresh blueberries, and they worked amazingly well.
- blueberries - you can use frozen ones too, although they will need more sugar depending how sweet they are, and best to thaw them beforehand, otherwise there might be too much liquid while it bakes.
- sugar - add more of less depending on the sweetness of the berries
- corn flour - helps the blueberries keep their shape and soaks up the extra liquid
- lemon juice - gives the filling a delicious zesty kick
You can use a combination of berries to make this pie, raspberries, blackberries and blueberries together will make one delicious dessert, just use the corn flour the usual way to keep the pie from getting soggy.
If you'd rather make a crumble instead, make half of the amount of crumble needed for the pie, and just top the fruit with it, that should be more than enough.
Step-by-step photos and instructions to make blueberry crumble pie
- to make the crust, beat together the soften butter with sugar until creamy
- add the flour and lemon zest, and use your hands to mix everything together until you get a mixture resembling crumbs
- add half of the mixture to a quiche/pie tin, and press the crumbs down and up the tin walls to create a uniform crust
- cover with non-stick paper, and fill it with dry pulses or baking beans
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes, then remove the paper and pulses, and continue to bake it for an extra 5-10 minutes
- once the crust is ready, mix all the ingredients for the filling, and transfer them to the crust in a single layer
- cover with the remaining crumble mixture
- bake for 15 minutes until the top is golden
- leave to cool completely before slicing
The pie doesn't need refrigeration, it lasts for up to 3-4 days at room temperature. If you do serve it with custard, this has to be refrigerated only. Otherwise, just the pie itself will be absolutely fine, and it will still keep fresh.
The baking time for the crumble will vary, just bake it until the top is golden brown and bubbling hot, I would think it needs at least 30 minutes in the oven, but do keep an eye on the oven.
But that's it, it's simple, it's delicious, and it goes down well with the whole family guaranteed. Don't you just love summer and its goodness?
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Lemon Blueberry Crumble Pie
For the crust
- 375 g plain flour
- 250 g butter, soften
- 100 g sugar
- zest from one lemon
For the filling
- 350 g blueberries
- 3 tablespoon sugar
- lemon juice from one lemon
- 1 tablespoon corn flour (corn starch)
- To make the crumble, use an electric mixer to beat the soften butter with the sugar until creamy.
- Add the flour and lemon zest, and use your hands to make a mixture that resembles crumbles.
- Add half of this mixture to a pie tin, and press down and up the tin walls well to create a crust.
- Cover the crust with non-stick baking paper, and fill it up with dry pulses or ceramic baking beans.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes, then remove the paper and pulses and continue to bake for a further 5 minutes until golden.
- To make the filling, mix the blueberries with sugar, cornflour and lemon juice.
- Transfer the filling onto the baked crust, and top with the remaining crumble mixture.
- Bake for a further 15 minutes until the top is golden.
- Cool down completely before slicing.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- The pie doesn't need refrigeration, it lasts for up to 3-4 days at room temperature. If you do serve it with custard, this has to be refrigerated only. Otherwise, just the pie itself will be absolutely fine, and it will still keep fresh.
- The baking time for the crumble will vary, just bake it until the top is golden brown and bubbling hot, I would think it needs at least 30 minutes in the oven, but do keep an eye on the oven.
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