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Fresh Blueberry Cream Pie Recipe

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This recipe for Fresh Blueberry Cream Pie, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Florence Conrad Salisbury
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 unbaked 9"pastry shell in pie pan



Filling

1 c. sour cream (low or no fat works)
2 T. all purpose flour
3/4 c. sugar
1 tsp. vanilla extract
1 egg, beaten (or 1/4 c. Egg beaters)
2 1/2 c. fresh blueberries


Topping

3 T. all purpose flour
1 1/2 tsp. butter or margarine
3 T. chopped pecans

Directions:
Directions:
Combine filling ingredients except blueberries; beat until smooth. Fold in blueberries. Pour into pastry shell. Bake at 400 for 25 minutes. Remove from oven. Combine topping ingredients, stirring well. Sprinkle over top of pie. Bake 10 additional minutes. Chill before serving.

 

 

 

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