SPLENDA BLUEBERRY CRUMB PIE

[Kitchen Witch]

SPLENDA BLUEBERRY CRUMB PIE

1 pastry for Single-Crust Pie
4 cups fresh or frozen blueberries
1 tablespoon SPLENDA® No Calorie Sweetener, Granular
1 8-ounce carton dairy sour cream
2/3 cup SPLENDA® No Calorie Sweetener, Granular
3 tablespoons
1/8 teaspoon salt
1/4 cup fine dry bread crumbs
1 tablespoon SPLENDA® No Calorie Sweetener, Granular
1 tablespoon butter
1/3 cup chopped pecans

PREHEAT oven to 375° F.

PREPARE pastry. On a lightly floured surface, use your hands to slightly flatten dough. Roll 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.

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

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 overbrowning.

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

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