Ingredients
8
8 servings
- •3 cups fresh blueberries
- •1 (9 inch) prepared graham cracker crust
- •1 cup all-purpose flour, divided
- •½ cup white sugar
- •⅛ teaspoon salt
- •⅔ cup sour cream
- •2 eggs
- •½ cup brown sugar
- •½ cup cold butter, cut into cubes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread blueberries over the bottom of the graham cracker crust.
- Mix 1/2 cup flour, white sugar, and salt together in a bowl.
- Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
- Combine remaining 1/2 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 the pie.
- Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.
Nutritional Facts
Per 8 servings
- Calories: 497
- Carbohydrate: 66g
- Fat: 25g
- Fiber: 2g
- Protein: 6g
- Sugar: 43g
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