BLUEBERRY CRUMBLE PIE
Ingredients
Crust and Crumble:
1 ½ cups flour
½ cup sugar
¼ cup brown sugar, packed
½ teaspoon cinnamon
¼ teaspoon salt
12 tablespoons cold butter, cut into small pieces
Blueberry Filling:
2 large eggs
½ cup sour cream
1 teaspoon vanilla
1 cup sugar
⅓ cup all purpose flour
¼ teaspoon salt
3 cups blueberries
Instructions
Preheat oven to 350 degrees.
Combine all of the ingredients for the crust/crumble in a large bowl and massage all of the ingredients together with your fingers until the mixture resembles wet sand or coarse meal (you can also use a pastry blender, but I prefer the ‘hands-on’ method). Take ¾ cup of this mixture and set aside in a small bowl for the crumble topping. Place the remaining mixture in a 10” pie plate. Press the mixture into the sides and bottom of the plate with your hands, creating and even crust all over. Bake for 15 minutes until golden brown. The crust will be slightly puffed up.
While the crust is baking, combine all of the filling ingredients, except the blueberries, in a large bowl and stir until smooth. Stir in the blueberries.
Pour the filling into the crust and top with the reserved crumble. Bake for 45-50 minutes until golden brown, bubbly, and set in the center. Let cool for 1 hour before cutting. Serve warm or at room temperature. Delicious with vanilla ice cream on top too!
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