Blueberry Lemon Crunch Pie

Blueberry Lemon Crunch Pie

Danielle Atkins

Ingredients: For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the filling:

  • 4 cups fresh blueberries
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

For the topping:

  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup rolled oats
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, chilled and cubed


  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Mix until the crumbs are evenly coated.
  3. Press the crumb mixture into the bottom and sides of a 9-inch pie dish, forming an even crust. Use the back of a spoon or a flat-bottomed measuring cup to press the crumbs firmly.
  4. Bake the crust in the preheated oven for about 10 minutes or until golden brown. Remove from the oven and let it cool completely.
  5. In a saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice for the filling. Stir well to coat the blueberries evenly.
  6. Place the saucepan over medium heat and cook the blueberry mixture, stirring constantly, until it thickens and comes to a boil. Continue cooking for another 2 minutes, then remove from heat.
  7. Pour the blueberry filling into the cooled crust, spreading it out evenly.
  8. In a separate mixing bowl, combine the flour, brown sugar, rolled oats, and cinnamon for the topping. Add the chilled and cubed butter.
  9. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  10. Sprinkle the topping evenly over the blueberry filling, covering it completely.
  11. Place the pie in the preheated oven and bake for 35-40 minutes or until the topping is golden brown and crispy.
  12. Remove the pie from the oven and let it cool on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the filling to set.
  13. Serve the blueberry lemon crunch pie chilled, and optionally garnish with fresh blueberries or a dollop of whipped cream.

Enjoy this delightful and patriotic dessert with the perfect combination of blueberry and lemon flavors, along with a satisfying crunch from the oat topping!

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