Blueberry Cream Pie Recipe

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A co-worker and her husband own a blueberry farm— so we have a ready supply of fresh berries in the summer. This pie is a favorite dessert.

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Blueberry Cream Pie Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

1 cup (8 ounces) sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg, lightly beaten
3-1/2 cups blueberries
1 unbaked pastry shell (9 inches)
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons chopped pecans
1-1/2 tablespoons butter

Directions

In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 355 calories, 17 g fat (8 g saturated fat), 57 mg cholesterol, 219 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Blueberry Cream Pie in Bountiful Harvest Cookbook , p81