We love the holiday season for many reasons, but one of the main reasons, is because we always get together to make pies, and our favorite by far, has got to be our Blueberry Crumble Pie.
Our grandma was always amazing at making pies! She was such an amazing cook, so when we asked her for her secret ingredients, we were shocked when she told us it was pie filling with just a few spices!
I am not a huge pie person, but this pie and crust is sweet and delicious. Plus, the filling is canned pie filling from Lucky Leaf, making this the easiest pie ever. We highly recommend using the Lucky Leaf Pie Filling, because it tastes fresh and is amazing quality.
We especially love the Lucky Leaf Blueberry Pie Filling! This is our favorite blueberry pie, specifically because of the Lucky Leaf Blueberry Pie Filling. If you know, you know! If you don’t know, we recommend trying it!
Ingredients needed to make Blueberry Crumble Pie Crust
- All Purpose Flour
- Salt
- Sugar
- Unsalted Butter
- Vegetable Shortening
- Ice Water
Ingredients needed to make the Blueberry Crumble Pie Filling
- Lucky Leaf Blueberry Pie Filling
- Cinnamon
- Cloves
- Nutmeg
How to make Blueberry Crumble Pie
This is a basic blueberry crumble pie recipe, but the flavor and texture is out of this world.
A good pie starts with amazing crust. For this recipe, we prefer a homemade pie crust, but you could always use a pre-made crust.
This recipe is from our grandma, and it is our favorite (also extremely easy to make):
How to make the crust for the Blueberry Crumble Pie:
- In a large bowl, combine your flour, salt, and sugar. Next, add your butter and shortening.
- Use two forks to cup up your butter and shortening, into the flour mixture, to create a crumbly substance.
- Add your ice water 1 Tablespoon at a time into your mixture, stirring as you go. Continue to add your water until the mixture has large clumps.
- Lightly flour a smooth surface with flour and fold your dough into a ball, on the floured surface.
- Gently press your dough, using your hands, into a disc that is about an inch or so thick. Wrap your dough in saran wrap and place it in the fridge for a few hours. I usually aim for 2-4 hours.
- After your dough has chilled, roll it out into a circle, place in your pan, and shape as desired.
How to make the filling for the Blueberry Crumble Pie:
The filling of this Blueberry Crumble Pie, is easily the best part of the pie. Mostly because, all the work is done for you! Just add a few seasonings to the Lucky Leaf Blueberry Pie Filling, and you are good to go!
- In a bowl, combine your Lucky Leaf Blueberry Pie Filling, cinnamon, cloves and nutmeg seasoning.
- Mix until well combined. Set aside.
How to make the crumble for the Blueberry Crumble Pie:
- In a bowl, combine your brown sugar, cinnamon, nutmeg, flour, rolled oats, and butter.
- Mix until well combined. Set aside.
How to assemble your Blueberry Crumble Pie with Lucky Leaf Blueberry Pie Filling:
- With your prepared pie crust, pour your Blueberry Crumble Pie filling on top of the crust, spreading it out into an even layer. (I used a rubber spatula to evenly spread it).
- Sprinkle on the prepared crumble over the evened out Blueberry Pie Filling.
- Lightly cover the entire pie with a piece of foil.
- Place your prepared pie in the pan, on a cookie sheet. Place the pie in the oven.
- Bake at 400 Degrees F. for 45 minutes.
Blueberry Crumble Pie Recipe
Ingredients
Pie Crust
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/4 cup butter chilled and cut into small bits
- 1/2 cup shortening chilled
- 1/4 cup ice water
Blueberry Pie Filling
- 31 ounces Lucky Leaf Blueberry Pie Filling (1 1/2 cans)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
Crumble Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 3/4 cup oats
- 1 1/2 teaspoons cinnamon
- 1/2 cup butter slightly melted
Instructions
Pie Crust
- Combine the flour and salt together in a medium size mixing bowl. Using a fork, mash in the butter and shortening. Continue to cut into the butter and shortening, creating large chunks of pastry dough. (It's okay if there are a few visible butter chunks, they will bake well with the crust).
- Slowly pour in your 1/4 cup of water into the dough and continue to stir, making it a smoother dough.
- Transfer the pie dough to a prepared surface, sprinkled with flour. Fold the dough a few times on the floury surface, so that it is not sticky, but you don't want it dry and crumbly. A good cookie dough consistency is what you are going for.
- Wrap the dough in saran wrap, in a ball shape, and place in your fridge for about 2-3 hours.
- After the dough has refrigerated, roll it out to the size of your pie pan (usually 8 or 9 inches.) You can make a decorative edge, but the crumble goes out to the sides, that it won't really be seen. Set your prepared dough, in the pan, aside until you are ready to fill it.
Blueberry Filling
- In a large bowl, combine your Lucky Leaf Blueberry Pie Filling, cinnamon, cloves and nutmeg seasoning.
- Mix until well combined. Set aside.
Crumble Topping
- In a small bowl, combine the brown sugar, flour, oats, and cinnamon until well combined.
- Add your slightly melted butter and mix until you have a crumbly substance.
Assembling your Blueberry Crumble Pie
- With your prepared pie crust, pour your Blueberry Crumble Pie filling on top of the crust, spreading it out into an even layer. (I used a rubber spatula to evenly spread it).
- Sprinkle on the prepared crumble over the evened out out Blueberry Pie Filling.
- Lightly cover the entire pie with a piece of foil.
- Place your prepared pie in the pan, on a cookie sheet. Place the pie in the oven.
- Bake at 400 Degrees F. for 45 minutes.
- Enjoy warm with ice cream on top, if desired.
Nutrition
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- pie pan
Recipe Details
