Saturday, March 21, 2015

Blueberry Crumble Cream Pie

Did you see that?!  Blueberry. Crumble. Cream. Pie.  This is for real!  Just the name of it has me drooling.  Blueberry pie is one of my favorites.  Throw in a cream layer and a crumble topping and we are talking magic.  The fresh blueberries float up to the top of the pie and the beautiful cream layer settles to the bottom as it cooks making each piece a beautiful work of art.  Top with whipped cream or a scoop of vanilla ice cream and you've pretty much got the most perfect dessert sitting there just waiting for you to eat it.  How could you say no to that?

1 (9") pie crust dough
1 cup sugar
½ cup flour
½ cup sour cream
2 eggs
½ tsp vanilla
2 cups fresh blueberries
For the Crumble:
4 tbsp butter, melted
½ cup brown sugar
¼ cup flour
¾ cup quick oats

Preheat oven to 450 degrees F.  Place your pie dough into a 9" pie pan and prick the dough several times with a fork. Bake for 9-10 minutes or until the edges are lightly golden brown. Remove from oven, reduce heat to 350 degrees F.
For the Filling:
In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth.   Gently fold in the blueberries. Pour into the pie shell.
For the Crumble:
In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the pie.

Bake at 350 for 55-60 minutes or until toothpick inserted in center comes out clean.*  Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream! Enjoy!

*if your pie crust is browning too much, cover the edges with aluminum foil and continue to bake until toothpick inserted in center comes away clean.

Source:  I Wash You Dry


Jamie Young said...

If only I had this after our blueberry picking outing!!! This looks and sounds absolutely amazing!!

Janessa said...

I have no doubt you put those blueberries to good use though. You'll have to hold on to this recipe for next blueberry season. Or until you hit the next blueberry sale at the grocery store.

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