What's better than a big slice of blueberry pie? Beautiful berries bursting with flavor, a flaky crust...served with a side of ice cream or coffee, we didn't think it could be beat. Until we found this recipe, that is!
Submitted to us by Carol Patterson from Deltona, Florida, this blueberry cream pie actually won her a blue ribbon at the county fair! And we can taste why. A sweet, creamy blueberry filling paired with a crunchy topping makes a slice of this pie a little slice of heaven.
Blueberry Cream Pie
8-oz. container sour cream
2 T. all-purpose flour
3/4 c. sugar
1 t. vanilla extract
1/4 t. salt
1 egg, beaten
2-1/2 c. fresh blueberries
9-inch pie crust, unbaked
In a bowl, combine all ingredients except blueberries and crust. Beat with an electric mixer on high speed until well mixed, about 2 minutes. Fold in blueberries; pour into unbaked pie crust. Bake at 400 degrees for 25 minutes; remove from oven. Sprinkle pie with topping; bake an additional 10 minutes. Chill before serving. Serves 6 to 8.
Topping:
3 T. all-purpose flour
1 T. sugar
1-1/2 t. butter
3 T. chopped pecans or walnuts
Stir ingredients together until crumbly.
