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Slice of blueberry crumble pie with lemon filling showing the juicy blueberry filling and golden oat crumble topping

Blueberry Crumble Pie with Lemon Filling

Blueberry Crumble Pie with Lemon Filling combines juicy wild blueberries with a creamy lemon filling and a buttery oat crumble topping. This easy summer pie balances sweet berries with bright citrus and bakes into a beautifully golden dessert that's delicious served on its own or with vanilla custard.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Baking, Dessert
Cuisine European, Finnish, Scandinavian
Servings 10 people

Equipment

  • 28 cm (11-inch) pie dish
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Citrus zester
  • Citrus juicer
  • Whisk
  • Pie weights or dried beans
  • cooling rack

Ingredients
  

Crust and Crumble

  • 180 g (1½ cups) all-purpose flour
  • 120 g (1½ cups) rolled oats
  • 210 g (1 cup granulated) sugar
  • 180 g (¾ cup) butter, softened
  • 1 tsp salt if using unsalted butter
  • 1 tsp baking powder
  • 1 large egg separated

Lemon Filling

  • 1 can 397 g / 14 oz sweetened condensed milk
  • 120 ml (½ cup) freshly squeezed lemon juice
  • 2 tsp finely grated lemon zest
  • 2 tsp vanilla sugar
  • 1 egg yolk

Fruit

  • 500 g (2 cups) fresh blueberries preferably wild blueberries

Instructions
 

  • Preheat the oven to 175°C (350°F).
  • Line a 28 cm (11-inch) pie dish with parchment paper, covering both the base and the sides.
  • In a large bowl, combine the flour, rolled oats, sugar, salt (if using), and baking powder.
  • Rub the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Remove 480 ml (2 cups) of the crumble mixture and set it aside for the topping.
  • Add the egg white to the remaining crumble mixture and mix until a soft dough forms. Press the dough evenly over the base and up the sides of the prepared pie dish.
  • Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes, or until the edges are just beginning to turn lightly golden.
  • While the crust bakes, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolk, and vanilla sugar until smooth. Let the filling stand for 5–10 minutes.
  • Remove the crust from the oven and carefully lift out the parchment paper and pie weights.
  • Scatter the blueberries evenly over the crust.
  • Pour the lemon filling over the blueberries.
  • Bake for 8 minutes, or until the filling just begins to set.
  • Remove the pie from the oven and sprinkle the reserved crumble evenly over the top.
  • Return the pie to the oven and bake for 25 minutes, or until the crumble is lightly golden.
  • Let the pie cool for about 20 minutes before serving.
  • Serve as it is or with vanilla custard or vanilla ice cream.

Notes

  • Fresh wild blueberries work best, but frozen blueberries can also be used without thawing.
  • If you are using frozen ones, mix them with one tbsp potato starch before scattering the blueberries over the crust.
  • Let the lemon filling rest for 5–10 minutes before baking to help it thicken slightly.
  • The pie is delicious warm, at room temperature, or chilled the next day.
    Serve it on its own or with vanilla custard or vanilla ice cream.
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