There’s nothing quite like a homemade blueberry pie with a golden crust and juicy filling.
This 1 crust blueberry pie keeps things simple yet delicious, topped with a buttery crumble that makes every bite irresistible.
Why You’ll Love This Recipe
It’s made with just one crust, saving time and effort.
The crumble topping adds sweetness and crunch.
Blueberries provide natural juiciness and tartness.
It’s freezer-friendly, so you can make it ahead.
What You’ll Need (Ingredient Highlights)
A pre-made frozen pie crust saves prep time and guarantees structure.
Fresh blueberries bring a sweet, juicy filling.
Cornstarch thickens the filling to avoid sogginess.
Lemon juice and zest brighten the flavor.
A buttery crumble topping adds texture and balance.
Pro Tips Before You Start
Thaw the frozen crust for 10–15 minutes before filling.
Always pat blueberries dry to prevent excess moisture.
Cover the pie with foil halfway through baking to prevent over-browning.
Cool completely before slicing so the filling sets.
How to Make 1 Crust Blueberry Pie
Step 1 – Prep the crust
Preheat oven to 375°F (190°C). Set the frozen crust out to thaw slightly.
Step 2 – Make the filling
Mix sugar, lemon zest, and cornstarch in a bowl.
Add blueberries and lemon juice, stirring until coated.
Step 3 – Make the crumble topping
Combine flour, granulated sugar, brown sugar, cinnamon, and salt.
Add melted butter and stir until crumbly.
Step 4 – Assemble the pie
Pour blueberry mixture into crust, mounding in the center.
Cover evenly with crumble topping.
Step 5 – Bake the pie
Place pie on a cookie sheet and bake for 1 hour 15 minutes.
After 40 minutes, cover loosely with foil.
Step 6 – Cool and serve
Let cool completely before slicing.
Refrigerate leftovers or freeze for later.
What to Serve It With
A scoop of vanilla ice cream makes it extra indulgent.
Whipped cream adds a light, airy touch.
Fresh mint leaves bring color and freshness.
Variations / Substitutions
Swap blueberries for mixed berries like raspberries or blackberries.
Use almond extract instead of vanilla for a nutty twist.
Add chopped nuts to the crumble for extra crunch.
Storage & Leftovers
Refrigerate cooled pie for up to 4 days.
Freeze whole or sliced pie for up to 2 months.
Reheat slices in the oven for best texture.
FAQs
Can I use frozen blueberries?
Yes, but thaw and drain them well to avoid excess liquid.
Do I need to blind-bake the crust?
No, this recipe bakes fully with the filling and topping.
What if I don’t have cornstarch?
You can use flour or tapioca starch as a thickener.
How do I keep the crumble from burning?
Cover loosely with foil after 40 minutes.
Can I make this pie gluten-free?
Yes, use a gluten-free crust and substitute GF flour for the topping.
How long should the pie cool?
At least 2 hours, so the filling sets before slicing.
Can I reduce the sugar?
Yes, adjust to taste, but it may affect sweetness and texture.
What if my filling is runny?
Make sure to measure cornstarch correctly and let the pie cool fully.
Can I add spices to the filling?
Yes, a pinch of cinnamon or nutmeg pairs well with blueberries.
Can I make this pie ahead of time?
Yes, it stores well in the fridge or freezer for later use.
Final Thoughts
This 1 crust blueberry pie is the perfect mix of simplicity and flavor.
With its juicy filling, buttery crumble, and easy prep, it’s a dessert you’ll return to again and again.
