A Quick and Easy Blueberry Crumble Pie. A flaky crust, packed with juicy, sweet and dark blueberries all tucked under a lightly browned, sugary crumb topping.

Just the other day my mom and I worked half the day experimenting on a couple PECAN PIE RECIPES (Stay tuned! More on this later!), using a crust recipe new to me, but a favorite of my mom’s. Naturally, I had to try the new pie crust (well, new to me anyways…) on a fruit pie recipe, so I made just a single ‘disk’ of dough for myself, and tucked it away in the fridge to experiment with a little later!

The next day, I was lost in thought, day dreaming at my desk (at my ‘day job’…hush!) and wondering what I could through together, that was fast, required ingredients I had on-hand, for the most part, and would only need a single pie shell? First thing that came to mind was a cream pie, but I liked making those with cookie crusts. Next was a crumble since I absolutely LOVED crumble toppings!

Crumbles were easy. Single pie shell, some sort of fruit, most likely a berry, tossed with the usual suspects – flour or cornstarch for my thickener, lemon juice, sugar (of course), and maybe a dash of this and a teaspoon of that and that was it?

I’ve grown fond of brown sugar lately, so I decided to incorporate some of that – maybe a brown and white sugar mix?

The crumble would be fairly standard – sugar, flour and butter (oh…the BUTTER!!!)

For the filling? It’s been sometime since I’ve played with blueberries? Not because I dislike blueberries, but because I haven’t had much luck with blueberry pie dishes, almost coming out too juicy and sloppy. I also have never been able to eat TOO MANY blueberries at once, so I have always tended to make more ‘hybrid’ type blueberry pie dishes, like blueberry cream pies? But with my mind set on blueberries, I focused myself on the task at hand. A blueberry crumble pie!

Enjoy!