Blueberry Crumble Cream Pie
A golden-crust pie filled with creamy blueberry mixture and an oat-studded crumble topping. Tart blueberries, smooth filling, and buttery crunch create a comforting dessert perfect for any occasion.
Servings: 8 servings
Calories: 350kcal
Ingredients
- 1 pie crust dough (store-bought or homemade)
- 1 cup sugar
- 1/2 cup all-purpose flour (for filling)
- 1/2 cup sour cream
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups fresh blueberries
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour (for crumble)
- 3/4 cup quick oats
Instructions
- Preheat oven to 450°F (232°C). Roll out pie dough and place in 9-inch pan. Prick crust with fork and bake 9-10 minutes. Reduce oven to 350°F (177°C).
- Whisk sugar, flour, sour cream, eggs, and vanilla in a bowl until smooth.
- Gently fold blueberries into the filling mixture.
- Pour filling into pre-baked crust and spread evenly.
- Combine melted butter, brown sugar, flour, and oats for crumble topping.
- Sprinkle crumble over the pie filling.
- Bake for 55-60 minutes until toothpick comes out mostly clean.
- Cool completely on wire rack before slicing.
Notes
Use fresh blueberries for best flavor. Store leftover pie in the refrigerator for up to 3 days. Can freeze unbaked for longer storage. Top with whipped cream if desired.