Available at 
Tweet
Since it's blueberry season I had to share this AWESOME and super easy recipe with you guys!
It's a creamy sour cream blueberry pie. My husband loves it because it's a little sweeter than regular blueberry pie, but it isn't overly sweet because of the sour cream. sooooo declicious. and best cold I think.
A pie crust(i love the pilsbury roll up crusts)
filling
3/4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1/2 tsp vanilla
1/4 tsp salt
2 pints of blueberries ( or so)
topping
3 tablespoons flour
2 tablespoons sugar
2 tablespoons butter
3 tablespoons of finally chopped pecans (really good but not necessary if you don't like pecans obviously!)
Preheat to 400
Mix sugar and flour together. Mix in the sour cream, egg, vanilla, and salt in a mixer. After it's nice and smooth fold in the blueberries.
Pour the blueberry mixture into the pie and cook for 25 minutes.
While it cooks mix the topping ingredients with a pastry chopper, food processor, knife, fork, whatever you've got.
After 25 minutes add the topping and bake for an additional 10 minutes.
serve it cold.
you will love it.
Also, I like to cover the edge of the pie crust with foil until the last 10 minutes, that way it's not too crispy.
It's a creamy sour cream blueberry pie. My husband loves it because it's a little sweeter than regular blueberry pie, but it isn't overly sweet because of the sour cream. sooooo declicious. and best cold I think.
A pie crust(i love the pilsbury roll up crusts)
filling
3/4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1/2 tsp vanilla
1/4 tsp salt
2 pints of blueberries ( or so)
topping
3 tablespoons flour
2 tablespoons sugar
2 tablespoons butter
3 tablespoons of finally chopped pecans (really good but not necessary if you don't like pecans obviously!)
Preheat to 400
Mix sugar and flour together. Mix in the sour cream, egg, vanilla, and salt in a mixer. After it's nice and smooth fold in the blueberries.
Pour the blueberry mixture into the pie and cook for 25 minutes.
While it cooks mix the topping ingredients with a pastry chopper, food processor, knife, fork, whatever you've got.
After 25 minutes add the topping and bake for an additional 10 minutes.
serve it cold.
you will love it.
Also, I like to cover the edge of the pie crust with foil until the last 10 minutes, that way it's not too crispy.
Cat mommy since 2002 
Comment