A delightful twist on the classic blueberry pie, featuring a creamy sour cream filling and a buttery crumble topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the pie inside for even baking.
In a mixing bowl, combine the granulated sugar, flour, and salt. Add the eggs and sour cream, whisking until smooth.
Whisk thoroughly to ensure there are no lumps in the mixture.
Place the blueberries in the pie crust, spreading them evenly. Pour the sour cream mixture over the blueberries.
Distribute the blueberries evenly for consistent flavor in each slice.
In another bowl, mix the brown sugar and flour. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs.
Ensure the butter is cold for the best crumbly texture.
Sprinkle the crumble topping evenly over the pie filling.
Cover the filling completely with the topping for a delicious crust.
Bake the pie in the preheated oven for 50-55 minutes, or until the topping is golden brown and the filling is set.
Check the pie halfway through baking and rotate it for even browning.
Allow the pie to cool before serving. Enjoy your delicious Blueberry Sour Cream Crumble Pie!
Letting the pie cool helps the filling set properly for cleaner slices.
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