Blueberry Crumble Cream Pie

• Produce

  • 2 cups Blueberries, fresh

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 3/4 cup Quick oats

• Baking & Spices

  • 1/2 cup Brown sugar
  • 3/4 cup Flour
  • 1 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Sour cream

• Other

  • 1 (9" pie crust dough

Found on iwashyoudry.com

Ingredients

• 1 (9) pie crust dough
• 1 cup sugar
• 1/2 cup flour
• 1/2 cup sour cream
• 2 eggs
• 1/2 tsp vanilla
• 2 cups fresh blueberries
• 4 tbsp butter, melted
• 1/2 cup brown sugar
• 1/4 cup flour
• 3/4 cup quick oats

Directions

• 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.
• 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.
• In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix.
• Bake 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!