Blueberry Crumble Pie
A quick, sweet blueberry crumble pie bursting with fresh berries and buttery crust, perfect for a light dessert or snack that satisfies both sweet and crunchy cravings.
Ingredients
Instructions
- In a large bowl, whisk together 2 cups sugar, 4 Tbsp melted margarine, and 2 eggs until well combined.
- Fold in 4 cups blueberries and 2 cups crushed saltines, mixing until evenly distributed.
- Divide the mixture evenly between 2 graham cracker pie shells and bake at 350°F for 45 minutes, or until the topping is golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you prefer a gluten-free option, use gluten-free crackers instead of saltines. You can also try adding a pinch of cinnamon or nutmeg to the blueberry mixture for added warmth. Ensure the blueberries are fresh for the best taste, or use frozen ones if necessary, just be sure to drain excess moisture before mixing.
Serving Suggestions
Serve the blueberry crumble pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Coffee Drops for a complementary coffee flavor. This pie is great for summer gatherings or potlucks, making it a perfect dessert option alongside Grilled Kabobs or other hearty main dishes.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Enjoy it slightly warm for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crumble Pie contains roughly 3585 calories, with 42g protein, 488g carbohydrates, and 166g fat. It is an excellent source of iron (119% of the Daily Value), protein (85% of the Daily Value), and dietary fiber (73% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2417mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries, blackberries, or even chopped peaches. Keep in mind that different fruits may alter the sweetness and baking time slightly, so adjust accordingly.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the blueberry filling and assemble the pie in advance. Bake it the day you plan to serve it for the freshest flavor. Alternatively, you can bake it a day ahead and store it in the fridge until serving.
What can I do if my pie crust is too soggy?
If your pie crust turns out soggy, you can try pre-baking the pie shells for about 5-7 minutes before adding the filling. This helps create a barrier to moisture. Additionally, ensure that the blueberry mixture isn’t overly wet before adding it to the crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).