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Blueberry Crumble Pie


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5 cups fresh or frozen blueberries

1 (9-inch) reduced-fat graham-cracker crust

3/4 cup packed brown sugar

3 tablespoons all-purpose flour

1 1/2 teaspoons vanilla extract

1/4 teaspoon grated lemon rind

1 (8-ounce) carton low-fat sour cream

1/4 cup dry breadcrumbs

1 tablespoon granulated sugar

1 tablespoon margarine, melted

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