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Creamy Blueberry 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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 1 cup (8 ounces) sour cream
  • 3/4 cup sugar
  • 2 tablespoons King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons chopped pecans
  • 1-1/2 tablespoons butter

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.

Directions

  1. 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.
Originally published as Blueberry Cream Pie in Bountiful Harvest Cookbook 1994, p81

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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