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homemade wild blueberry pie with crumb top

(4 ratings)
WildfloursCottageKitchen avatar
Blue Ribbon Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

My favorite pie of all pies is homemade blueberry! Well... and huckleberry too, but this one is for wild blueberry. I keep working on it until I perfect it, and I think this is pretty close to being called done. It's a cooked kind that never fails me and doesn't run all over the place when you cut into it. Even when still slightly warm.

Blue Ribbon Recipe

This wild blueberry pie with a crumble top is an impressive and easy-to-make recipe. The flaky crust is filled with a homemade wild blueberry compote with hints of cinnamon flavor. The crunchy crumb topping is a nice texture contrast to the juicy blueberry filling. Sweet, tangy, and crunchy, this pie is a memorable treat.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 serving(s)
prep time 2 Hr
cook time 40 Min
method Bake

Ingredients For homemade wild blueberry pie with crumb top

  • PIE
  • 5 1/2 c
    frozen wild blueberries, divided
  • 1 c
    plus 1 Tbsp granulated sugar
  • 1/4 c
    corn starch
  • 1/4 c
    cold water
  • 2 Tbsp
    butter
  • 1 pinch
    salt
  • 1/8 - 1/4 tsp
    cinnamon, to taste
  • 2 tsp
    vanilla extract
  • 1
    9" deep dish pie crust, unbaked
  • CRUMB TOPPING
  • 1/4 c
    cold butter, cut up into small pieces
  • 1/2 tsp
    vanilla extract
  • 1/4 c
    plus 1 tsp granulated sugar, divided
  • 3/4 c
    all-purpose flour

How To Make homemade wild blueberry pie with crumb top

  • Bring frozen blueberries and granulated sugar to a boil.
    1
    To make the pie, preheat the oven to 400 degrees F. In a large saucepan, bring 4 cups frozen blueberries and 1 cup granulated sugar to a boil over medium-high heat. Stir/fold gently until the sugar has dissolved and there is juice.
  • Mix corn starch with cold water. Pour into the berry mixture stirring.
    2
    Mix the cornstarch with cold water in a small bowl or glass measuring cup. Pour into the berry mixture while stirring. Continue to stir gently until thickened.
  • Remove from heat. Add the rest of the pie ingredients, except the last of the berries.
    3
    Remove from the heat. Add the rest of the pie ingredients, except the last of the berries. Fold until mixed in and the butter has melted. Fold in the remaining 1 1/2 cups berries. Cool and chill.
  • Spoon pie filling into a pie plate that is lined with unbaked pastry.
    4
    Spoon the pie filling into a pie plate that is lined with the unbaked pastry. Flute the pie edge.
  • Place cut-up butter into a medium-sized mixing bowl with vanilla, sugar, and flour.
    5
    For the crumb topping, place the cut butter into a medium mixing bowl. Drizzle with vanilla extract. Add 1/4 cup of the granulated sugar and the flour. Cut in the butter until crumbly.
  • Sprinkle over pie. Sprinkle the top with remaining 1 tsp of sugar.
    6
    Sprinkle the topping over the pie. Then sprinkle with the remaining tsp sugar.
  • Bake the pie.
    7
    Place into the oven. Close the door and reduce the heat to 375 degrees F. Bake about 40 minutes until it just starts to bubble and the crust is golden brown.
  • Cooled Homemade Wild Blueberry Pie With Crumble Topping.
    8
    Cool on the counter. Can be stored and covered on the counter at room temperature or placed into the fridge and chilled.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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