Blueberry Crumble Pie
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Don't worry when the pie doesn't hold its shape. The blueberries are supposed to spill out - that's the crumble.
INGREDIENTS
5 cups fresh or frozen blueberries
1 (9-inch) reduced-fat graham-cracker crust
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind
1 (8-ounce) carton low-fat sour cream
1/4 cup dry breadcrumbs
1 tablespoon granulated sugar
1 tablespoon margarine, meltedPreheat oven to 375 degrees. Place blueberries in crust; set aside.
Combine brown sugar and next 4 ingredients; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture.
Bake at 375 degrees for 40 minutes or until seet and crumbs are lightly browned. Cool 1 hour on a wire rack.
Makes 8 servings