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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Blueberry Pie Recipe

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This recipe for Creamy Blueberry Pie is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. fresh blueberries
1 (9") deep dish pie crust

Custard:
1 c. white sugar
1/3 c. all-purpose flour
1/8 t. salt
2 eggs, beaten
1/2 c. sour cream

Streusel:
1/2 c. white sugar
1/2 c. all-purpose flour
1/4 c. butter
Directions:
Directions:
Preheat oven to 350º. Place the blueberries in the pastry shell and set aside.

Combine 1 c. sugar, 1/3 c. flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.

In another bowl, combine 1/2 c. sugar and 1/2 c. flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.

Bake in the preheated oven for 50-55 minutes, or until lightly browned. Cool on wire rack.
Number Of Servings:
Number Of Servings:
8

 

 

 

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