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Categories:
fresh blueberries graham cracker crust flour white sugar salt sour cream eggs brown sugar cold butter
Viewed: 23 - Published at: 3 years agoIngredients
- 3 cups fresh blueberries
- 1 (9 inch) prepared graham cracker crust
- 1 cup all-purpose flour, divided
- 1/2 cup white sugar
- 1/8 teaspoon salt
- 2/3 cup sour cream
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup cold butter, cut into cubes
Method
- 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.
