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Fruit Pie with Crumb Topping

Shortcut your way to wonderful pies all summer. Prepare the crust and topping ahead, and keep them in the freezer.

  • Prep:
  • Total Time:
  • Servings: 8
Fruit Pie with Crumb Topping

Source: Everyday Food, July/August 2003


  • 5 cups blueberries
  • 3/4 to 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/2 Crumb Topping
  • Easy Pie Crust


  1. Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.

  2. Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

Reviews (10)

  • MirToniR 23 Aug, 2014

    Love this recipe! Made this so many times since it was first published in Everyday Food July/August 2003. The favorite thing about this recipe besides being delicious…the easy pie crust and crumb topping recipe make enough for two pies. Make one pie now and save the other half of the crust and crumb recipe in the freezer for later. Served warm with a scoop of vanilla bean ice cream…perfect!

  • epcdr2014 9 May, 2014

    This was delicious, and exactly what I expected. I actually substituted the butter in the pie crust and crumb topping for coconut oil (exact substitution) and it was so good! The coconut oil acts like shortening and gives you a flaky crust and doesn't have a coconut flavor. I also let it cool for about 3-4 hours and it was just enough time. I love that the recipe makes enough for 2 pies (besides the blueberry filling) so it will be way faster to whip up another one of these pies!

  • DesignGirl510 4 Jul, 2011

    I just made this pie for my family's 4th of July celebration and it was a big hit! I used the Pate Brisee recipe, made it the night before, let it cool over night, and served it with homemade vanilla ice cream. I can't wait to make another one with the extra pie crust and crumb topping I have in the freezer. So yummy!

  • lisamarie0604 21 Jun, 2010

    i made this pie for the 3rd or 4th time for fathers day this past weekend and my family LOVED it. I make the whole crumb topping and use every last bit, and use fresh jersey blueberries (the BEST blueberries in the world). i don't cool it the whole way but serve it a touch warm with some vanilla ice cream. pure perfection, absolutely delicious. it was gone in a matter of minutes.

  • anniequinn 30 May, 2009

    I looked up the crumb topping recipe and the whole thing makes about 2 cups so you use 1 cup with this recipe.

  • anniequinn 30 May, 2009

    just a note - you don't use 1/2 cup of the crumb topping. You need to use 1/2 of the recipe. I haven't made this one yet but I'm sure it makes more than 1/2 cup

  • adelenne 9 Apr, 2009

    Add about 1 tablespoon of cornstarch to the filling so that the liqiud will thicken.

  • hollygb22 1 Sep, 2008

    just one more comment...this pie was a bit watery...i haven't made a ton of fruit pies..the crust was great and it looked great, but once served it had a very loose consistency..but tasted great!

  • hollygb22 31 Aug, 2008

    this was a great summer pie. I used all 5 cups of blueberries..they reduced quite a bit. Also, 1/2 cup of the crumb topping wasn't enough. i followed the recipe and the crumb topping looks scarce, not like the photo shown. Next time I might use 1 full cup as the recipe for crumb topping yielded 2 cups

  • colibri 19 Aug, 2008

    I loved this recipe and so did my family. I just wanted to note that instead of 5 cups of blueberries I used 4 instead, and still the pie was bursting with fruit.

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