Blueberry Sour Cream Pie

Last month, my peach pie was selected as the winner of the monthly blogging group, You Want Pies with That? The prize?  $1000.  Who knew pie baking could be so lucrative?

I’m kidding.  Naturally.  I won something even better: the opportunity to choose this month’s theme.  The past months’ themes had been focused on food ingredients, but since I spend so much time in my blog talking about things other than the food (things that are, of course, related to food, most of the time), I figured I’d choose a pie theme that wasn’t entirely focused on the components of the food itself.

Choose a pie, I challenged, that best represents your personality and use your blog post to justify that choice.

This theme was particularly fitting for me, since I’ve just started a new job.  So this was a special getting-to-know-you-treat for my coworkers.  Of course, the only thing I care about is that I get the reputation for being the girl that can cook.  Whether or not that they see that the pie itself is a honest representation of yours truly doesn’t really matter to me.

This Blueberry Crumble Pie, however, is me in a dish.

-The oat crumble topping is a little rough around the edges, just like me.  It keeps people honest.
-The blueberries burst with personality amidst the background of sour cream filling.  This is like me – mostly normal with spurts of eccentricities.
-The Graham cracker crust offers a healthy touch, something that is important to me.  Did you know that Graham flour is whole wheat?

This pie and I did have one difference, though.  The Blueberry Crumble Pie is perfect.  And I am not.

It holds its shape when sliced.  It is delicious warm or cold.  With or without ice cream.  Now or later.  Mostly now.

One Year Ago: Curried quinoa with peas and raisins

Blueberry Crumble Pie (adapted from CookingLight)
5  cups  fresh or frozen blueberries
1  (9-inch) reduced-fat graham-cracker crust
3/4  cup  packed brown sugar
3  tablespoons  whole wheat flour
1 1/2  teaspoons  vanilla extract
1/4  teaspoon  lemon extract
1  (8-ounce) carton low-fat sour cream
1/4  cup  oats
1  tablespoon  granulated sugar
1  tablespoon SmartBalance Buttery Spread

Preheat oven to 375°.

Place blueberries in crust; set aside.

Combine brown sugar, flour, vanilla, and sour cream; spread over blueberries. Combine oats, granulated sugar, and SmartBalance; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.