Crumblin' Cowboy Blueberry Pie Recipe

 cowboy blueberry pie



A real slice of homespun goodness. Blueberry pie is one of those treats that fits in to just about any time of year, being equally as festive for Memorial Day as is to welcome the coming Fall.

And around here we sure look forward to celebrating some cooler weather.


This pie has a sticky sweet filling and a nut crumble topping that really keeps its crunch under whipped cream plus as it bakes your kitchen smells like you really know what you're doing.  Welcome to sugar heaven.


For best results make a day ahead.


Crumblin' Cowboy Blueberry Pie



4 cups fresh blueberries

3/4 cup sugar

2 tbsp flour

2 tbsp corn starch

1 tbsp lemon juice

1/2 tsp cinnamon

dash of ground nutmeg

dash of ground ginger



1 1/8 cups sugar

1 cup flour

1/3 cup well chopped pecans

1/2 cup butter, softened (yes, real butter)


1 unbaked 9" pie shell - (brushed with egg wash)

1 egg

dash of salt


Preheat over to 400 - make note, later in this recipe we will be lowering this temp.


  • Rinse blueberries in colander. With one hand give them a gentle squeeze to open them up a bit (they're shy) and let sit them while you work on the rest of the recipe. 
  • Combine the dry ingredients for the filling in a large bowel.  Mix well.  Set aside.

  • In another bowel combine the ingredients for the topping and using your fingertips blend together until the mixture resembles a coarse meal.

  • Put drained blueberries in bowel with the filling ingredients and toss gently - let sit.  It will become juicy.

  • Lightly whisk the egg in small bowel just enough to blend yolk and white - add dash of salt.  Brush the egg/salt mixture on the crust (you will have some leftover). Place shell on foil lined cookie sheet - this is a very gooey recipe.

  • Pour filling into prepared shell - I had so much liquid it was overflowing so I used a spoon and removed 3 tablespoons of liquid to have room for the topping - the picture is before I removed some liquid.  Then, add topping.

  •  Bake at 400 for 15 minutes then lower the heat to 350. Continue baking 30-40 min more.   Be prepared - that pretty, tidy  pie you put in the oven became a blueberry volcano when you weren't looking.

  • Remove from cookie sheet and cool on wire rack.  And, as for those loose crunchies.  Baker's treat!  Really yummy. I could not keep Honey Bunny away.


*It is important to let this cool otherwise the filling will be loose and you'll have more of a cobbler - perfectly delish but hard to plate. This really really really is best kept in the fridge overnight. The flavor really deepens and the filling firms.



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