A delicious sour cream custard pie with a pecan crumble. Every bite delivers a burst of blueberry sweetness. Use an already made pie crust or make my easy pie crust, recipe here.
Flour, sugar, salt, sour cream, vanilla, eggs, blueberries and pie pastry shell.
Beat together the sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth.
Gently fold in blueberries.
Pour into pie shell.
Bake for 25 minutes.
For the crumble, mix flour, brown sugar, pecans and butter.
Top with crumble. Bake for another 10 minutes.
SOUR CREAM BLUEBERRY PIE
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 1/2 cups fresh or frozen blueberries ( I used frozen)
- 1 unbaked 9-inch pie pastry shell
- 4 tablespoons all-purpose flour
- 3 tablespoons packed brown sugar
- 3 tablespoons butter, softened
- 3 tablespoons chopped pecans
In a mixing bowl, beat together the sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth and well blended, about 3 to 5 minutes. Gently fold in the fresh or frozen blueberries. Pour the mixture into the pie crust and bake at 400° for 25 minutes.
While that is baking, combine the 4 tablespoons of flour, brown sugar, butter, and pecans, mixing with your fingers until you have a crumbly mixture. Sprinkle the pecan mixture over the top of the pie; return to oven and bake for 10 minutes longer. Let cool. Chill thoroughly before serving.
Serves 8 to 10.
RECIPE ADAPTED BY ABOUTFOOD