Active Time

　　45 minutes

　　Total Time

　　3 hours 30 minutes

　　So you want to bake a blueberry pie but don’t want to fuss with a lattice crust. We have just the thing for you: blueberry crumble pie, an easier option for summer. With an all-butter crust (we won’t tell if you choose to use a press-in crust instead), jammy blueberry-lemon filling, and lightly spiced streusel, this fruit pie will be a hit at any warm-weather gathering.

　　The simple pie dough in this recipe calls for just four ingredients and comes together quickly in the food processor—but if you already have a favorite pie crust recipe, feel free to use it here. No need to precook the blueberry filling: Simply let the berries macerate in lemon, sugar, and cornstarch (or a cornstarch substitute) for 20 minutes so they release some of their juices. Spoon the filling into the parbaked pie crust, top with streusel, and slide it back into the oven. The long bake time (70–80 minutes) gives the filling sufficient time to thicken; if the crust starts to tiptoe past golden brown, tent the top of the pie with aluminum foil. 

　　This dessert was designed with fresh blueberries in mind, making it ideal for summer. But if you want to channel that sunshine feeling in the dead of winter, swap in frozen berries (no need to thaw them first). In a sea of pumpkin and pecan pies, this fruity number will stand out on your Thanksgiving table—just don’t forget the vanilla ice cream.

　　

Ingredients

8 servings

　　

Crust

1¼ cups (156 g) all-purpose flour, plus more for surface

　　½ cup (1 stick) chilled unsalted butter, cut into ½" pieces

　　½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

　　

Filling

⅔ cup (133 g) granulated sugar

　　2½ Tbsp. cornstarch

　　1 tsp. finely grated lemon zest

　　5 cups fresh blueberries (about 26 oz.)

　　2 Tbsp. fresh lemon juice

　　

Streusel and Assembly

¾ cup (94 g) all-purpose flour

　　3 Tbsp. granulated sugar

　　3 Tbsp. (packed) light brown sugar

　　½ tsp. ground cinnamon

　　¼ tsp. Diamond Crystal or Morton kosher salt

　　5 Tbsp. unsalted butter, melted, cooled slightly

　　

Crust

Step 1

Pulse 1¼ cups (156 g) all-purpose flour, ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until mixture resembles coarse meal with some pea-size pieces of butter visible. Drizzle 3 Tbsp. ice water over flour mixture. Pulse, adding more water by the teaspoonful if needed, until moist clumps form.

　　

Step 2

Transfer dough to a lightly floured surface and divide into 4 equal pieces. Using the heel of your hand, smear each piece of dough twice in a forward motion to distribute butter. Gather dough into a single ball and flatten into a disk. Wrap in plastic and chill until firm, at least 1 hour.

　　

Step 3

Roll out dough on a lightly floured surface to a 13" round. Transfer to a 9"-diameter pie dish. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1" overhang. Fold overhang under and press firmly to seal; crimp edges if desired. Prick bottom of crust in several places with a fork. Chill crust until firm, about 30 minutes.

　　

Step 4

Line a large rimmed baking sheet with foil and place on a rack in middle of oven; preheat to 375°. Line crust with parchment paper or foil and fill to edges with pie weights or dried beans. Place pie dish on preheated baking sheet and bake crust until set, 20–25 minutes. Carefully lift out parchment paper and pie weights. Continue to bake crust until pale golden, 10–15 minutes longer. Transfer pie dish to a wire rack and let crust cool; reserve prepared baking sheet.

　　

Filling

Step 5

Whisk ⅔ cup (133 g) granulated sugar, 2½ Tbsp. cornstarch, and 1 tsp. finely grated lemon zest in a large bowl. Add 5 cups fresh blueberries (about 26 oz.) and 2 Tbsp. fresh lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release some of their juices, 20–30 minutes.

　　

Streusel and Assembly

Step 6

Whisk ¾ cup (94 g) all-purpose flour, 3 Tbsp. granulated sugar, 3 Tbsp. (packed) light brown sugar, ½ tsp. ground cinnamon, and ¼  tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add 5 Tbsp. unsalted butter, melted, cooled slightly; mix with your fingers to incorporate.

　　

Step 7

Preheat oven to 375°. Place pie dish on reserved baking sheet. Spoon filling into crust; sprinkle streusel over. Bake pie, covering with foil after 30 minutes if browning too fast, until filling is bubbling and streusel is golden, 70–80 minutes. Transfer pie to a wire rack and let cool.

　　Do Ahead: Dough can be made 2 days ahead; keep chilled. Streusel can be made up to 2 days ahead; cover with plastic wrap and chill. Use cold. Pie can be baked 1 day ahead; let cool completely. Store loosely covered at room temperature.