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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blueberry Sour Cream Pie Recipe

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This recipe for Blueberry Sour Cream Pie is from Fifty Years in the Kitchen by Marj Moritz, 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:  
1 deep dish unbaked pie crust

Filling:
3⁄4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1⁄2 teaspoons vanilla
1⁄4 teaspoon salt
2 1⁄2 cups blueberries, fresh or frozen (if using frozen, thaw and drain well)

Topping:
3 tablespoons flour
2 tablespoons sugar
1 1⁄2 tablespoons cold butter
Directions:
Directions:
1. Preheat oven to 400 degrees F. Prepare pie crust by covering the crust's edges with foil. This will help to keep the
edges from getting too brown.
2. To make the filling, combine sugar and flour together in a medium sized mixing bowl. Using an electric mixer, beat in
sour cream, egg, vanilla, and salt over medium speed for about five minutes. Carefully fold in the blueberries. Pour
batter into pie crust and bake for 30 minutes.
3. While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
4. Remove pie from the oven and sprinkle on the topping. Return to the oven and bake for 10-15 more minutes until
topping is golden. Remove from oven and allow to cool throughly before slicing. Enjoy!
Personal Notes:
Personal Notes:
A sweet, yet tart pie made with a creamy filling, and a crumbly streusel topping. This one is always a big hit! One of Larry's favorites!

 

 

 

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