Ingredients Jump to Instructions ↓

  1. Crust

  2. 1/2 cup butter or margarine

  3. 3/4 cup all-purpose or self-rising flour

  4. 1/2 cup quick-cooking oats

  5. 1/2 cup chopped nuts

  6. 2 tablespoons sugar

  7. Filling

  8. 1 box (4-serving size) lemon-flavored gelatin

  9. 1/2 cup boiling water

  10. 1 can (21 oz) blueberry pie filling

  11. 1/2 cup sour cream

  12. Topping, if desired

  13. Whipped cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Butter 9-inch glass pie plate.

  2. In 2 1/2-quart microwavable bowl, microwave 1/2 cup butter uncovered on High 30 seconds, adding 10 seconds as needed until butter melts. Stir in flour, oats, nuts and sugar. Press in bottom and side of pie plate. Bake 11 to 13 minutes or until edges are golden brown.

  3. Meanwhile, in 1 1/2-quart bowl, dissolve gelatin in boiling water. Stir in pie filling. Refrigerate until thickened, about 1 hour.

  4. Pour filling mixture into crust. Spoon sour cream by tablespoonfuls on top. Cut through sour cream and lightly fold filling over it, making swirls. Refrigerate 2 hours or until cold. Top individual servings with whipped cream. Cover and refrigerate any remaining pie.

  5. Make sure to use quick-cooking oats in this recipe. Instant or old-fashioned oats will not work.

  6. Mrs. Richard Furry, from La Mesa, CA, was one of the 100 finalists in Bake-Off® Contest 23, 1972.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  9. Calories 380 (Calories from Fat 180),


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