Print

Blueberry Crumble Pie Recipe Easy Homemade Dessert with Vanilla Ice Cream

blueberry crumble pie recipe - featured image
Print Recipe

A delightful blueberry crumble pie featuring a crunchy oat topping and juicy blueberry filling, served best with creamy vanilla ice cream. This easy homemade dessert balances sweet, tart, and crunchy textures for a crowd-pleasing treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed (Kerrygold recommended)
  • 3–4 tablespoons ice water
  • 5 cups (700g) fresh blueberries (or frozen, thawed and drained)
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 3/4 cup (90g) old-fashioned rolled oats
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (65g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • Creamy vanilla ice cream (for serving)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and use a pastry cutter or fork to work it in until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Form into a disc, wrap in plastic, and chill in fridge for at least 30 minutes.
  2. Prepare the Blueberry Filling: In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Gently toss to coat and let sit while preparing topping and crust.
  3. Make the Crumble Topping: Mix oats, brown sugar, flour, cinnamon, and salt in a bowl. Pour in melted butter and stir until mixture clumps together but remains crumbly.
  4. Roll Out the Dough: On a lightly floured surface, roll out chilled dough into a 12-inch circle. Transfer to pie dish, pressing gently into bottom and sides. Trim excess dough.
  5. Assemble the Pie: Pour blueberry filling into crust and spread evenly. Sprinkle crumble topping generously over berries, covering completely.
  6. Bake: Place pie on baking sheet and bake in preheated oven at 375°F (190°C) for 45-50 minutes until crumble is golden brown and filling bubbles. Tent with foil if topping browns too fast.
  7. Cool and Serve: Let pie cool at least 2 hours to set filling. Serve warm or room temperature with a scoop of creamy vanilla ice cream.

Notes

Use old-fashioned oats for the crumble topping to maintain crispness. Toss blueberries with cornstarch and let sit before baking to avoid soggy filling. Tent pie with foil if topping browns too quickly. Chill dough before rolling for flakier crust. Frozen blueberries can be used if thawed and drained well. For gluten-free, substitute almond flour in crust and topping. For vegan, use coconut oil or vegan butter and dairy-free ice cream.

Nutrition

Keywords: blueberry crumble pie, blueberry pie, crumble topping, easy dessert, homemade pie, vanilla ice cream dessert, summer pie, fruit pie

Find it online: https://twinkletaste.com/blueberry-crumble-pie-recipe-easy-homemade-dessert-with-vanilla-ice-cream/