Blueberry Crumble Pie
|Blueberries||5 Cup (80 tbs) (Fresh Or Frozen)|
|9 inch reduced fat graham cracker crust||1|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Grated lemon rind||1⁄4 Teaspoon|
|Low fat sour cream||8 Ounce|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Tablespoon|
|Margarine||1 Tablespoon, melted|
Preheat oven to 375Â°.
Place blueberries in crust.
Combine brown sugar and next 4 ingredients in a bowl; stir well.
Spread mixture over blueberries.
Combine breadcrumbs, granulated sugar, and margarine in a small bowl; stir well.
Sprinkle over sour cream mixture.
Bake at 375Â° for 40 minutes or until set and crumbs are lightly browned.
Let cool 1 hour on a wire rack.