Sour Cream Blueberry Pie

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This sweet and creamy pie is a wonderful use for an abundance of fresh blueberries. More decadent than a crisp or cobbler, it can be served with ice cream, whipped cream, or just a glass of milk. 

3-5 c. fresh blueberries
1 unbaked 9" deep dish pastry shell

1 c. sugar (or brown sugar)
1/3 c. flour
1/8 tsp. salt
2 eggs, beaten
1/2 c. sour cream

1/2 c. sugar
1/2 c. flour
1/4 c. butter
Put the blueberries in the prepared pastry shell, set aside. Combine 1 c. sugar, 1/3 c. flour, and salt. Add eggs and sour cream, stir until blended. Spoon over blueberries.
Combine 1/2 c. sugar and 1/2 c. flour, cut in butter with pastry blender or fork until mixture resembles coarse meal. Sprinkle evenly over sour cream mixture. Bake at 350 degrees for 50-55 minutes or until lightly browned. Let rest until set, serve warm.

Cummings family recipe

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