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Blueberry crumb Pie


Gilsons farm

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  • 1 9" pie crust
  • 4 c fresh or frozen blueberries
  • 1 T splenda granula
  • 1 8oz carton dairy sour cream
  • 2/3 c splenda granula
  • 3 T all purpose flour
  • 1/8 t salt
  • 1/4 c fine dry bread crumbs
  • 1 T splenda granula
  • 1 T butter
  • 1/3 c chopped pecans



Step 1

Line a 9" pie plate with pie crust. Crimp edges as desired. Place berries in pie shell, sprinkle with 1 T Splenda
Combine in medium mixing bowl sour cream, 2/3 c splenda, the flour, and salt. Spread evenly over the berries

Combine in a small bowl bread crumbs and 1 T splenda. Cut in the butter until crumbly, stir in the pecans. Sprinkle atop sour cream mixture. Cover edge of the pie with foil to prevent burning

bake 375 25 min.

Remove foil and bake 20-30 more til bubbly

Cool on wire rack for 1 hr Cover and chill overnightl Let stand at room temp for 30 min.

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Cooking Light Blueberry pound cake Rhubarb-Blueberry Jam - Annette