This blueberry crumb pie recipe has a fresh blueberry filling + a brown sugar crumb topping. It comes from viewer Daniella Cangiano, who we surprised with a visit from her baking idol Buddy Valastro on our show 9 years ago—and again, today, with a virtual surprise. Together with her family—and members of the Facebook group she created with her family, "Quarantine Kitchen"—Daniella put together a book called In The Quarantine Kitchen, inspired by pandemic cooking + baking adventures.
Dani's Tip: My favorite way to enjoy this pie is to warm a day-old slice in the microwave for 30 to 45 seconds and then scoop vanilla ice cream on top!
For another recipe from the Cangiano sisters, try Kristina's Eggless Frozen Raw Cookie Dough.
Adapted from In The Quarantine Kitchen by Traci, Daniella, and Kristina Cangiano. Copyright © 2021 by Traci, Daniella, and Kristina Cangiano. Used with permission by In The Quarantine Kitchen. All rights reserved.
- 1 homemade or store-bought pie crust, thawed if needed
- 5½ cups fresh blueberries, rinsed and drained
- ½ cup granulated sugar
- ⅓ cup flour
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 cup flour
- 1 cup light brown sugar
- 1 stick butter, softened
Preheat oven to 400˚F. For the filling, in a large bowl, combine blueberries, granulated sugar, flour, cornstarch, lemon juice, and 2 tablespoons water.
Line a 9-inch pie pan with the crust and dock the surface gently with a fork to keep the crust from puffing up during baking. Pour in the blueberry filling.
For the crumb topping, in a bowl, mix the flour, brown sugar and butter with a fork until large crumbs form. Sprinkle over the blueberry filling.
Place the pie on a lined baking sheet and bake for 25 minutes. After 25 minutes, cover the pie with a sheet of foil. (This prevents the crumbs from burning.) Lower the oven to 375˚˚F and bake for an additional 30 to 35 minutes. Cool for 3 hours, allowing the pie to set before serving.