Humble Blueberry Crumble Pie

Cynna's Note:

Quick and tasty blueberry pie. I love using fresh picked blueberries for this, but I have used frozen when fresh weren't available. Comes together really fast and is great for most any occasion.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 5 cups fresh blueberries
• 1 (9 inch) graham cracker crust
• ¾ cup brown sugar , packed
• 3 tablespoons flour
• 1 ½ teaspoons vanilla extract
• ½ teaspoon lemon zest
• 1 (8 ounce) carton sour cream
• ¼ cup dry breadcrumbs (unseasoned)
• 1 tablespoon sugar
• 1 tablespoon butter , melted

Directions:

1. Preheat oven to 375°.
2. Place blueberries in crust; set aside.
3. Combine brown sugar, flour, vanilla, zest, and sour cream; spread over blueberries.
4. Combine breadcrumbs, granulated sugar, and butter; sprinkle over sour cream mixture.
5. Bake at 375° for 40 minutes or until set and crumbs are lightly browned.
6. Cool 1 hour on a wire rack.

Reviews

[Chef MB]

This is a Cooking Light recipe that we love. Be warned that it doesn't hold together like a regular pie, it's much "looser," which is where the crumble part comes in.

[ms_bold]

This pie was OK. It was similar to a sour cream raisin pie, but the crust and topping just didn't seem compatible with the topping. I think that we would have really enjoyed the filling in a regular crust with a meringue topping.

[newspapergal]

I'm not rating b/c I didn't actually taste this; I made it for a friend who'd been in an accident and thought it would cheer him. He proclaimed it "excellent." I used a packaged shortbread crust instead of graham, and only 3 cups of blueberries -- 3 cups filled the crust almost completely. This was easy to make.