A Sweet Treat For a Cool Fall Day

Try this blueberry pie topped with a sweet crumbly topping. Great for a crisp autumn evening dessert.

"You ought to have seen what I saw on my way
To the village, through Mortenson's pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!"

~Robert Frost

Now who doesn't love a big slice of beautiful fresh blueberry pie? That would be me. Until last weekend, that is. I tried a slice of my Mother in Law's blueberry pie and it was truly amazing. The difference between her pie and the usual version was a sweet crumbly topping--it reminded me of apple crisp.

Whether you are a big fan of blueberries or newly reformed, like myself, give this recipe a try. Topped with a nice scoop of vanilla ice cream? Pure heaven.


  • (9 inch) unbaked pie crust
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 5 cups fresh or frozen blueberries
  • 2/3 cup packed brown sugar
  • 3/4 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon of cornstarch
  • 6 tablespoons butter


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
  • In a large bowl, stir together the sugar and flour.
  • Gently stir in the blueberries.
  • Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon.
  • Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Most blueberry pie recipes also call for lemon juice and zest. I leave it out since my husband doesn't like the added tartness. If you do want to use it add 2 tsp grated zest and 1 tbsp juice to the sugar/flour mixture.

Sheila Duggan Chabot September 19, 2011 at 10:53 PM
The cornstarch should go in with the flour/sugar mixture. It will make your pie firmer.


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