Blueberry Crumb Pie

Winner of the Splenda Indulgences Pie Recipe Contest - Most Creative Pie Recipe - LuLoraine Lambert, Toccoa, GA

Makes: 8 servings
Preparation Time:  45 minutes
Chill Time:  3 hours
Stand Time: 30 minutes
Cool Time: 1 hour

Ingredients

1 pastry for Single-Crust Pie
4 cups fresh or frozen blueberries
1 tablespoon Splenda Granular
1 8-ounce carton dairy sour cream
2/3 cup Splenda Granular
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup fine dry bread crumbs
1 tablespoon Splenda Granular
1 tablespoon butter
1/3 cup chopped pecans

Directions

1.  Preheat oven to 375° F

2.  Prepare pastry.  On a lightly floured surface, use your hands to slightly flatten dough.  Ross dough to a circle about 12 inches in diameter.  Line a 9-inch pie plate with pastry.  Trim pastry to 1/2-inch beyond edge of pie plate, crimp edge as desired.  Place berries in pastry shell, sprinkle with 1 tablespoon Splenda Granular.

3.  Combine in a medium mixing bowl sour cream, 2/3 cup Splenda Granular, the flour, and salt; spread evenly atop berries.

4. Combine in a small bowl bread crumbs, and 1 tablespoon Splenda Granular.  Cut in butter until crumbly; stir in pecans.  Sprinkle atop sour cream mixture. Cover edge of pie with foil to prevent over browning.

5.  Bake for 25 minutes.  Remove foil.  Bake for 20 to 30 minutes more or until bubbly on edges.

6.  Cool on wire rack for 1 hour.  Cover and chill 3 hours or overnight.  Let stand at room temperature for 30 minutes before serving.

Nutrition Information per serving:

Serving Size: 1 slice (1/8 of pie)
Calories: 314
Total Fat: 19g
Saturated Fat: 7g
Cholesterol: 17mg
Sodium: 161mg
Total Carbohydrates: 34g
Dietary Fiber: 3g
Protein: 5g

Exchanges per serving:  2 Starch, 3 Fat

Daily Values: 11% vit A, 10% vit C, 6% calcium, 9% iron