 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Ingredients:
2 cup(s) blueberries (fresh is best, but frozen also make a good pie) |
1 cup(s) sour cream |
2 tablespoon(s) all-purpose flour |
3/4 cup(s) sugar |
1 teaspoon(s) vanilla |
1/4 teaspoon(s) salt |
1 egg, beaten |
1 box(es) pillsbury refrigerated piecrusts |
Directions:
1. In mixing bowl, combine: sour cream, flour, sugar, vanilla, salt and beaten egg. Fold in blueberries.
2. Pour into uncooked piecrust.
3. Cut 2nd piecrust into strips, approx 1 inch wide. Use strips to weave together a top crust, in lattice style. Pinch the 2 crusts together at edges.
4. Bake at 400 degrees for ~25 minutes.
|
|