top of page

Blueberry Crumble Tart Recipe

Updated: Jan 21, 2022

I had some wild blueberries in my kitchen, although not enough to make a pie. I decided to fuse two recipes of together, pie and crumble in one. Since blueberry pies contain few ingredients, I wanted to mix it up a bit and add in some oat and cinnamon crumble. The fusion yielded very pleasant results!

Tools required

  1. 2 muffin tins

  2. Rolling pin (preferably a French rolling pin)

Blueberry filling

  1. 3 ½ cups blueberries

  2. 1 tbsp lemon juice

Mix blueberries and lemon juice in a bowl and set aside.

Pie crust recipe

  1. 2 cups all purpose flour

  2. 2/3 cups salted butter (or unsalted and add in 1 tsp salt)

  3. 5-7 tbsps water

In a large bowl, mix together the flour and softened butter until it loosely resembles crumbly dough, then add the water. Once you mix it all together, the dough will form. I typically use this crust for both the top and bottom of pies. Split the dough in half and roll it out on a lightly floured surface.

Find a circular shape to cut the rolled out pie crust into small circles that would fit into the muffin tin. I used a Tupperware lid (roughly an inch wider than the circumference of the muffin mould). This recipe makes 21-24 tarts depending on how thick you like the pie crust.

Oat crumble

  1. ½ cup quick-cooking oats

  2. ½ cup brown sugar

  3. A pinch of baking power

  4. A pinch of baking soda

  5. ¼ cup softened butter (salted or unsalted)

Mix all the ingredients together in a separate bowl until a crumble forms and set aside.


Preheat the oven to 350 degrees.

Assembling the tarts

Fill the muffin tins with one pie crust cut-out and make sure that the edges are gently pushed in. There will be some extra folds in the pie dough as you place the cut-outs into the tins.

Next, spoon the blueberry filling into each tin. Make sure that you do no overfill the tins as the blueberries tend to leak out of the crust when they boil. Leave a bit of space between the top of the blueberries and the top of the crust (I did ½ cm).

Finally, add the crumble on top and make sure that you spread it out evenly.


Bake for 30-35 minutes until blueberries have cooked and the crust is slightly brown.

Allow tarts to cool and enjoy!



bottom of page