Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Spread blueberries over bottom of crust.
Combine ½ cup flour, white sugar, and salt in a bowl. Whisk sour cream and eggs together in a separate bowl; fold in flour mixture. Pour batter over blueberries.
Combine remaining ½ cup flour and brown sugar in a bowl; cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over pie.
Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a wire rack. Cool completely before serving.
Cook's Notes:
Substitute regular pie crust for graham cracker crust if preferred.
You can use white sugar in place of brown sugar in the topping, or a little bit of both. Use less sugar for less sweetness.
Nutrition Facts (per serving)
| 497 | Calories |
| 25g | Fat |
| 66g | Carbs |
| 6g | Protein |
