I can’t believe it’s been 7 months since my last post. I promise I’ll start posting more often and regularly. Since 4th of July, our Countries Independence Day is a red, white & blue day, I thought it fitting to let the blueberry shine as it should on such a holiday.
This Blueberry Pie recipe is low fat and absolutely as easy to make as it is delicious. I promise you will not be disappointed. Even if you are just reading this and need a last minute item to take to a picnic, you can do so in a flash.
Here is a quick grocery list leading with the least likely to have in pantry ingredients:
9″ graham cracker crust
5 cups blueberries
8oz sour cream
1 lemon
brown sugar
plain breadcrumbs
vanilla
butter
flour
& here is the delicious recipe for my Blueberry Crumble Pie Recipe
- 5 cups fresh blueberries
- 1 (9-inch) reduced-fat graham-cracker crust
- ¾ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 ½ teaspoonsvanilla extract
- ¼ teaspoon grated lemon rind
- 1 (8-ounce) carton low-fat sour cream
- ¼ cup dry breadcrumbs
- 1 tablespoongranulated sugar
- 1 tablespoon butter, melted
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1.Preheat oven to 375°F.
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2.Place blueberries in crust; set aside.
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3.Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and butter; sprinkle over sour cream mixture. Bake at 375°F for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.
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