Blueberry Cream Pie

Name: Blueberry Cream Pie
Total time: 60 min
Yield: 8 servings
Ingredients: 1 container (8 ounces / 225 g) sour cream; 2 tablespoons flour; ¾ cup (150 g) white sugar; 1 teaspoon vanilla; 1 egg, beaten; 2½ cups (500 g) fresh blueberries; 1 ea. 9-inch (23 cm) unbaked pie shell; 3 tablespoons flour; 3 tablespoons butter; 3 tablespoons pecans, chopped

This recipe for blueberry cream pie is from chef Taylor Piercefield.

60 min · serves 8

Ingredients

1 container (8 ounces / 225 g) sour cream
2 tablespoons flour
¾ cup (150 g) white sugar
1 teaspoon vanilla
1 egg, beaten
2½ cups (500 g) fresh blueberries
1 ea. 9-inch (23 cm) unbaked pie shell
3 tablespoons flour
3 tablespoons butter
3 tablespoons pecans, chopped

Steps

Preheat oven to 400°F (200°C).
In a mixing bowl, combine sour cream, flour, sugar, vanilla, and egg.
Beat until very smooth.
Fold in blueberries.
Pour filling into pie shell.
Bake for 25 minutes.
In a small bowl, mix flour, butter and pecans, stirring well.
Sprinkle over pie and bake an additional 10 minutes.
Remove from oven.
Cool on wire rack, then chill.

More recipes with sour cream, flour, vanilla, eggs, blueberries, pie crust, butter or pecans

Adapted from “Blueberry Cream Pie” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.