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Creamy Blueberry Pie

Total Time

Prep: 15 min. Bake: 40 min.

Makes

6-8 servings

A co-worker and her husband own a blueberry farm— so we have a ready supply of fresh berries in the summer. This pie is a favorite dessert.

Ingredients

  • 1 cup sour cream
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 3-1/2 cups blueberries
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chopped pecans
  • 1-1/2 tablespoons butter

Directions

  1. In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated.

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