Blueberry Crumble Pie

While Chris was busy working on the tree house Saturday, I made blueberry crumble pie.

3 cups fresh or frozen blueberries
1 graham cracker crust (see recipe for crust below)
1 8 ounce low-fat sour cream
3/4 cup packed brown sugar
3 tablespoons all purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon lemon juice
1/4 cup dry breadcrumbs
1 tablespoon granulated sugar
1 table spoon stick margarine or butter, melted.


Graham Cracker Crust
1/3 cup margarine or butter
1/4 cup sugar
1 1/4 finely crushed graham crackers (about 18 crackers)

Melt margarine or butter. Stir in sugar. Add crushed graham crackers. Toss to mix well. Spread mixture evenly into a 9-inch pie plat. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or till firm. Or, bake in a 375 degree oven for 4 to 5 minutes or until the edge is lightly browned. Cool on a wire rack before filling.

Crumble Pie Instructions

1. Preheat oven to 375 degrees.
2. Place blueberries in graham crust.


3. Combine sour cream, brown sugar, flour, vanilla and lemon juice. Spread sour cream mixture over blueberries.

4. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture.

5. Bake at 375 for 40 minutes or until pie is set and crumbs are lightly browned.

6. Remove from over; cool 1 hour on a wire rack.

Thumbs up on this recipe!!

It even tastes good for breakfast with a cup of coffee!
Shh...our secret.

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