Blueberry Cream Crumble Pie – Erie Beach Hotel
Preheat oven to 400 F
Use a unbaked pie shell
Pie Filling
2 eggs
1 1/3 cup Hewitt’s Sour Cream
1 tsp vanilla
1 cup sugar
1/3 cup flour
pinch of salt
3 cups Norfolk County blueberries (any Norfolk berries)
Crumb Topping
¾ cup sugar
1 cup flour
½ cup butter
Whisk together eggs (beaten), sour cream and vanilla. In a separate bowl mix sugar, flour and salt.
Then stir dry ingredients into sour cream mixture. Then add blueberries and mix gently.
Pour into unbaked pie shell. Bake for 30 min then top with crumb topping. Return to over for 10 min.
