This Blueberry Crumble Cream Pie is simply magical, and so so sooooo easy to make!

This is one pie you’ve never seen before! Full of plump blueberries and when it’s baked… WOW!


    • 1 (9″) pie crust dough
For the Cake:
    • 1 cup sugar
    • 1/2 cup flour
    • 1/2 cup sour cream
    • 2 eggs
    • 1/2 tsp vanilla
    • 2 cups fresh blueberries
For the Crumble:
  • 4 tbsp butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 3/4 cup quick oats


    1. Preheat oven to 450 degrees F.
    2. Place your pie dough into a 9″ pie pan and prick the dough several times with a fork. Bake for 9-10 minutes or until the edges are lightly golden brown. Remove from oven, reduce heat to 350 degrees F.
For the Cake:
    1. In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth. Gently fold in the blueberries. Pour into the pie shell.
For the Crumble:
  1. In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix.
  2. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.*
  3. Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream! Enjoy!


*if your pie crust is browning too much, cover the edges with aluminum foil and continue to bake until toothpick inserted in center comes away clean.


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