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Blueberry Crumble Pie

Here's an easy recipe for blueberry pie made even easier by using canned blueberry pie filling and a crumble topping. Be sure and have vanilla ice cream on hand, because a scoop with this pie tastes heavenly.
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 3 tablespoons butter
  • 1 tablespoon orange zest
  • 1 21-ounce can blueberry pie filling
  • 1 cup miniature marshmallows
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons orange zest
  • 1 unbaked 9-inch pie shell
Preheat oven to 400°F.

For the crumble, combine the sugar and flour, stirring well. Use a pastry blender or two knives to cut in the butter and 1 tablespoon orange zest until the mixture forms small crumbs. Set aside.

Combine the pie filling and marshmallows in a mixing bowl, stirring gently. Sprinkle the cinnamon and the 2 teaspoons orange zest over the mixture, and stir gently until well mixed. Pour into the unbaked pie shell.

Sprinkle and smooth the crumb topping evenly over the filling. Bake 30 to 35 minutes, until the crust is golden. Cool on a wire rack. 8 servings.

Prep time: 15 minutes; Cooking time: 35 minutes; Total time: 50 minutes

Recipe editor

Kitchen tools you'll need: Mixing Bowls, Pastry Blenders, Pie Baker, Wire Rack
Here are links to our piecrust recipes. Either standard or butter pastry is a good choice for this pie.
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