Humble Blueberry Crumble Pie

Submitted by Cynna

"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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 8

ingredients

• 1182.95 ml fresh blueberries
• 9 inch graham cracker crust
• 177.44 ml brown sugar, packed
• 44.37 ml flour
• 7.39 ml vanilla extract
• 2.46 ml lemon zest
• 226.79 g carton sour cream
• 59.14 ml dry breadcrumbs (unseasoned)
• 14.79 ml sugar
• 14.79 ml 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 B.]

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.