Blueberry Crumb Pie

Blueberry Crumb Pie is perfect for summer, with a crumbly crust and a fresh blueberry filling dusted with cinnamon. It’s a deliciously easy pie that doesn’t take too much effort to make. This is one of our favorite blueberry pie recipes, made with a baked pie crumble topping and a homemade pie crust crumble. This is a great pie for Thanksgiving, summer parties, gatherings, and more.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 Servings

Calories: 782 kcal per serving

Ingredients

2 cups - flour
2 teaspoons - sugar
¾ tsp - salt
½ tsp - cinnamon
⅔ cup - canola oil
3 tablespoons - milk
4 cups - blueberries
⅔ cup - sugar
3 tablespoons - flour
Dash - lemon juice
1 dash - salt
1 tsp - cinnamon
1 tsp - instant tapioca

Instructions

Preheat oven to 400 degrees.
Put flour, sugar, cinnamon and salt in a pie plate.
Stir with fork until combined.
In a small bowl, combine milk and oil and pour over dry ingredients.
Reserve 1/3 of the dough for the crumb topping.
Press remaining dough into the pie plate, making sure to go up the sides.
Place the blueberries and sugar in a microwave safe bowl and microwave on high for 2 minutes.
Add flour to the berries and microwave for an additional 2 minutes.
Stir in lemon juice, salt and cinnamon.
Pour filling into prepared crust and sprinkle tapioca on top.
Scatter the reserved dough for the crumb topping.
Bake at 400 degrees F for 30 minutes.

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