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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. 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 |
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.
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