Lemon Blueberry Crumble Pie

A slice of blueberry crumb pie on a white plate

5 from 3 votes

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!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert

Cuisine: International

Servings: pie

Calories: 3914kcal

Author: Daniela Apostol

Ingredients

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)

Metric - US Customary

Instructions

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.

Video

Notes

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.

Nutrition