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Blueberry Sour Cream Crumble Pie Recipe – Sweet, Easy, and Perfectly Crispy

Blueberry Sour Cream Crumble Pie Recipe – Sweet, Easy, and Perfectly Crispy
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This tangy-sweet blueberry sour cream crumble pie combines juicy blueberries with a zesty cinnamon-kissed filling and a buttery, crispy oat topping. Perfect for summer or fall, it’s an effortless dessert with no pre-baked crust required.

Ingredients

Scale

1 pre-made or homemade 9-inch pie crust
3 cups fresh or frozen blueberries
1/2 cup granulated sugar
1/4 cup sour cream
2 tbsp all-purpose flour
1 tsp lemon zest
1/2 tsp ground cinnamon
1/4 tsp salt
1 large egg
Crumble Topping:
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter (cut into cubes)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Press pre-made crust into a 9-inch pie plate. Chill homemade crust for 15 minutes if flakey.
In a bowl, gently toss blueberries with granulated sugar, sour cream, flour, lemon zest, cinnamon, and salt. Add egg and fold gently.
Pour mixture into pie crust and smooth the surface. Frozen berries can be used directly from the bag.
In a separate bowl, whisk crumble topping ingredients (flour, sugars, cinnamon, salt, and butter). Work until texture resembles wet sand.
Sprinkle crumble topping over filling. Press lightly with a fork for extra crunch.
Bake for 45-50 minutes until golden and bubbly. Cool slightly before serving.

Notes

Use frozen blueberries without thawing for pectin-rich filling.
Swap berries with peaches or blackberries for variation.
Pie freezes well (unbaked or baked). Add a cornflake streusel layer for added texture.
No pie weights needed if pre-made crust is used.

Nutrition

Find it online: https://yumandrun.com/blueberry-sour-cream-crumble-pie-recipe/