I went back to school at age 50. The first day a cute little blonde sat next to me, she was 18. We became fast friends. Her gramma passed away while we were taking classes. Jess gave me this recipe, so I could remember her gramma too. Jess gave me another most precious gift. While we were in school, my son was deployed to Iraq. She and her bf Kyle, let me “mother” them. They took care of me on the bad days when my imagination would run wild with things that thankfully never came to pass. They are married, parents to a beautiful baby girl; and my son is home safe living his life. I’m blessed.

Cook time: 55 Min | Prep time: 20 Min | Serves: 6-8

Ingredients

3 c fresh or frozen blueberries
1 unbaked pie shell
1 c sugar
1/3 c all-purpose flour
1/8 tsp salt
2 eggs, beaten
1/2 c sour cream

CRUMB TOPPING:
1/2 c sugar
1/2 c all-purpose flour
1/4 c butter

Directions

1. Place fresh blueberries in pastry shell. If using frozen blueberries, set out on paper towels until partially thawed. Then add to pie shell; set aside

2. Combine 1 c sugar, 1/3 c flour, and salt. Add eggs and sour cream, stirring until well blended.

3. Spoon over berries.

4. Combine remaining sugar and flour. Cut in butter with a pastry blender until mixture resembles coarse meal. To do this easier: I combine all the ingredients in a Tupperware bowl with a tight fitting lid. Shake like crazy until the mixture is the required consistency.

5. Sprinkle the crumble evenly over the sour cream mixture.

6. Bake at 350F for 55-65 minutes or until lightly browned.

7. Goes good with ice cream.

[penci_recipe]