(I usually just let them sit in a mesh strainer in the sink.)

If using frozen blueberries, defrost them first and discard the juices. I prefer my homemade pie crust recipe, but store-bought works too.įor the filling, fresh blueberries have so much flavor compared to frozen berries. I find that it helps to freeze the pie dough in the plate before baking to help prevent the crust from shrinking in the oven. Since the filling is pretty juicy, a partially baked crust will keep its structure to hold all that delicious filling. My number one tip for this blueberry crumble pie recipe is using a partially baked crust (also known as blind baking). Bake the pie for 20 minutes at 400° F, then lower the temperature to 375° F and bake for another 30 to 40 minutes.Top with the crumble topping and press down gently. Assembly: Pour the filling ingredients into the partially baked crust.Prepare the crumble topping: Whisk together the dry ingredients, then cut in the cold butter until a crumble mixture forms.Prepare the filling: Toss together the blueberries and other filling ingredients and set aside.Remove the pie weights and bake the crust for another 5 minutes until golden. Freeze the dough to help prevent it from shrinking, then fill it with pie weights and bake at 375° F for 15 minutes.

Partially bake the pie crust: Roll out your pie dough and place it in a 9-inch pie plate.

Crumb topping recipe pie