"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

Florence Conrad Salisbury
Added: Saturday, January 24, 2009


1 unbaked 9"pastry shell in pie pan


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


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

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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