Blueberry Crumble Pie

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.