Blueberries ‘n Cream Crumble Pie

My friend Sheena gave me the recipe for this pie, which was my first indication that it was going to be good. The idea was intriguing- sweet blueberries mixed with a sour cream/egg/sugar filling and then topped with a sweet crumble. I also love anything with a nice crumble that I can drizzle with a little icing for a pretty danish-y look.

The filling was indeed fantastic, and you could probably trade the blueberries for raspberries, blackberries, or maybe even apples. But the real star of this pie is the crumble. OMG this was the best crumble topping I’ve ever tasted. Buttery, sweet, crunchy, and perfect in every single way.

I added a little drizzle of icing onto the end, but Sheena’s originally didn’t have any, and honestly, it didn’t need it. You could add it if you want though. It’s very optional.

Enjoy!

Ingredients:
One nine-inch unbaked pie crust (here’s my favorite recipe)Filling:

4 cups blueberries

1/3 cup AP flour
1 cup granulated sugar

2 large eggs at room temperature

1/2 cup sour cream

1/2 teaspoon vanilla

Crumb topping:

2 1\2 Tablespoons brown sugar

2 Tablespoons sugar

1/2 teaspoons ground cinnamon

small pinch of nutmeg

1/4 cup unsalted butter (room temp)

1/2 cup plus 2 1/2 tablespoons AP flour

Optional Drizzle:
1 tablespoon melted butter
1/2 cup granulated sugar
1-2 tablespoons milk (to drizzling consistency)

Directions:
In the bowl of your stand mixer with the paddle attachment, mix together the sugar and the flour. Add in the sour cream, eggs and vanilla until combined.

Pour blueberries in to your pie crust, pour the pie filling over the blueberries.

Now make the crumb topping. Mix together the butter, sugar, flour, brown sugar, ground cinnamon, and nutmeg using your clean hands until it forms a crumble topping. Crumble over the top of the pie.

Bake a 350 for 50-55 minutes.

Remove pie from oven and mix the drizzle ingredients adding milk until the mixture is still thick, but easily drizzled. Drizzle over the top of pie. Cool and serve.