Blueberry Lemon + Rosemary Crumble Pie



I’m always looking for a way to combine the two worlds of seasonal freshness and simplicity. It’s living and cooking within that sweet spot that keeps me happily in the kitchen. This blueberry pie recipe is a perfect balance of those 2 criteria – thanks to these gorgeous, fresh blueberries and a couple of other handy ingredients.



Two unbaked pie crusts in small dishes, surrounded by blueberries, lemons, a jar of ceramic pie weights, and sprigs of rosemary on a wooden board.


The real star of this recipe is the fresh blueberries (for sure) but the added flavors of rosemary and lemon turn this simple pie from traditional to exceptional. The fresh herby citrus adds a wonderful brightness to this comforting pie.



3 steps to blueberry pie heaven



A white ceramic bowl is being used to cut a round piece of rolled-out pie dough, placed on plastic wrap on a wooden surface.
Two unbaked pie crusts lined with parchment paper and filled with ceramic pie weights, surrounded by lemons, blueberries, and rosemary.
Two prebaked pie shells on a baking tray and bowls containing a blueberry mixture and a crumble topping.


  1. This pie is tasty and equally simple thanks to a few simple steps and handy pantry staples. Start with “BLIND BAKING” a store bought refrigerated pie crust that’s been trimmed and placed into (2) 5-6″ round bakers*.\


A bowl of fresh blueberries next to a bowl of sugar, halved lemons, lemon zest on a cutting board, and a wooden lemon reamer on a wooden surface.
A glass bowl filled with fresh blueberries topped with lemon zest, surrounded by lemon halves, granulated sugar in a small bowl, and other baking utensils.
A glass bowl filled with fresh blueberries, covered with granulated sugar and lemon zest, surrounded by lemon halves and other baking ingredients.


  1. While the crusts are blind-baking, prepare the blueberry pie filling.


A glass mixing bowl contains sugar, flour, shredded butter, lemon zest, and dried herbs, surrounded by various ingredients.
A glass bowl with dry baking ingredients including sugar, flour, lemon zest, shredded cheese, and herbs, with halved lemons and a bowl of blueberries in the background.
A glass mixing bowl filled with a crumbly pie dough mixture, surrounded by lemons, sugar, and blueberries.


  1. The crumble is secretly my favorite part of this recipe! A simple 2:2:1 ratio of flour to sugar to butter with the added whisper of rosemary and lemon to really draw out those flavors in the blueberry pie filling. The key to a good crumble is not over-working the mixture. Grate cold butter into the flour and sugar and then quickly work into a combination of sand + pea-sized bits. Simple as pie!


Simple Blueberry Pie Homemade

Once the components of this pie are prepared, it’s time to assemble and bake.



Two prebaked pie crusts filled with fresh blueberries, placed on a metal baking tray, ready to be baked.
Two pies filled with blueberries and topped with a generous layer of crumbly streusel, placed on a metal baking tray.
Two freshly baked blueberry crumble pies.


Pie is Served

Juicy and flavor-packed, this blueberry pie is a home run. I love the bright additions of rosemary and lemon and a perfect and unexpected addition to the juicy pie filling and crisp, buttery crumble topping.



A serving of blueberry crumble pie with a bite taken out sits in a colorful dish, accompanied by a fork. The scene includes additional servings of pie and a cup of tea on a vibrant yellow and pink dish set.


A table with dishes features servings of blueberry lemon crumble pie and cups of tea.


Blueberry Lemon + Rosemary Crumble Pie

1 sheet of refrigerated or frozen pre-made pie crust, thawed according to package directions

Filling

  • 3 c fresh blueberries
  • 3/4 c sugar (less depending on desired sweetness)
  • pinch of salt
  • 1/8-1/4 t finely minced fresh rosemary
  • zest + juice of 2 lemons (divided)

Crumble topping

  • 3/4 c AP flour
  • 6 T cold butter*
  • 3/4 c sugar
  • pinch of salt
  • 1/8 t finely minced fresh rosemary
  • 2 t lemon zest + 1 T lemon juice (from the 2 lemons listed above)

Preheat oven to 475°.

FOR THE CRUST :: Roll out pre-made pie crust dough, as directed by package instructions. Place 2 5-6″ x 2″ baking dishes* on the rolled out dough, and cut a circle in the pie dough 1″ wider than the dish. (as pictured above)

Press the dough into the 2 bakers (crimping the edges), line with parchment paper and fill with pie weights. Blind bake the pie crust for 15 minutes or according to package instructions. (you may need to cover the crust edges with foil if it begins getting too dark)

FOR THE FILLING :

While the pie crusts are blind baking, prepare the blueberry pie filling by combining all of the pie filling ingredients in a medium bowl.

FOR THE CRUMBLE :

Place sugar, flour, salt, rosemary and lemon zest  into another medium bowl. Using a cheese grater, grate cold butter into the bowl. Using your hands, mix to combine (there should be a balance between a sandy texture and pea-sized crumble bits) adding lemon juice if the crumble is too dry.

Once blind baking is complete, reduce the oven temperature to 375° and remove pie crusts from the oven.

Fill each crust halfway with pie filling then sprinkle 2 T of crumble topping over the filling and then add the remaining filling.

Top with crumble topping (may have extra topping).

FOR THE FINAL BAKE :

Bake pies 30 minutes or until filling is bubbly and crumble topping is lightly golden in color.

*can use 1 9″ pie pan in place of 2 5-6″ bakers.



Close-up of a spoonful of blueberry, lemon, and rosemary crumble pie with the text "crumble pie blueberry + lemon + rosemary www.sinkology.com" on the image.


A top-down view of a baked crumble pie with blueberries, lemon, and rosemary, served with tea and presented on colorful plates, with the text "crumble pie blueberry + lemon + rosemary www.sinkology.com" on the image.


A baked crumble pie with a golden brown topping, featuring blueberries, lemon, and rosemary, with the text "crumble pie blueberry + lemon + rosemary www.sinkology.com" on the image.


Two servings of blueberry lemon rosemary crumble pie. The photo is captioned "crumble pie" with the flavors listed, and it includes a website URL: www.sinkology.com.


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