Farmer’s Market Finds: Sour Cream Blueberry Pie

Those blueberries are still at the Farmer’s Market this weekend.  I know so, because  I still have plenty of berries to pick from my late-ripening bushes.  I never would have considered blueberry picking strenuous exercise, but, sometimes, the heat really gets to a person! However, I hate to lose a single blueberry so, a-picking-here-I go!

 

 

Sour Cream Blueberry Pie

Sour Cream Blueberry Pie

 

Sour Cream Blueberry Pie

Filling:

  • ¾ cup sour cream
  • 3 tablespoons all-purpose flour
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 2 cups fresh or frozen blueberries
  • 1 (9-inch) unbaked pie shell

Topping:

  • 4 tablespoons butter, softened
  • 4 tablespoons all-purpose flour
  • 3 tablespoons white sugar
  • 3 tablespoons light brown sugar
  • ½ cup pecans (preferably) or walnuts, chopped

 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. NOTE:  Some commentators on Allrecipes said that the filling was too sweet; even my husband said it was too sweet for him.  It was perfect for my friends, but next time, I will reduce the sugar to 3/4 or even 2/3 cup.   Also, I only used about 2 tablespoons of light brown sugar in my crumb topping, so I didn’t even have that extra sugar there.  So, feel free to cut back on the sugar in the topping if you want a less sweet, yet still rich dessert.
  3. Pour blueberries into the unbaked pie crust.  In a large bowl, beat sour cream, flour, sugar, vanilla, salt, eggs,  and lemon juice  together with mixer.   Pour custard over blueberries evenly.
  4. In a small bowl, cut butter into flour and sugars, using a fork or pastry cutter.  Since it is such a small amount, a fork is usually sufficient.  Mix the nuts into the butter and flour.  Sprinkle over the pie before baking.  It is not necessary to use all of the crumb topping on the pie, if you feel that it is crowding the top too much, don’t add it all.
  5. Bake the pie in a preheated 350 degree oven for 45 minutes to 60. Start checking at 45 minutes to see if it has set (no longer jiggles.  If your berries are frozen, this could add about 15 minutes to your cooking time.  Although, mine were fresh, and it still had to cook for just at an hour. So…..check for the jiggle.
  6.  Let cool for a bit before serving.  Enjoy!

 

Two cups of blueberries into the unbaked pie shell.

Two cups of blueberries into the unbaked pie shell.

 

The Sour Cream Blueberry Pie, into the oven.  Looks good enough to eat before it's even baked!

The Sour Cream Blueberry Pie, into the oven. Looks good enough to eat before it’s even baked!

 

 

 

 

Adapted from Allrecipes.com :  http://allrecipes.com/recipe/creamy-blueberry-pie/

 

Here is my all time favorite blueberry dessert:  https://icookforleftovers.wordpress.com/2014/06/18/distinctively-louisiana-summer-favorite-blueberry-crisp/

And, if you want the easiest cobbler ever, you should try this one:  https://icookforleftovers.wordpress.com/2013/06/10/cuppa-cuppa-cobbler/

 

 

 

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