Very easy to make, this sweet blueberry pie tastes best served out of the refrigerator chilled. Blueberry Cream Pie is a perfect dessert for those hot Texas Summer afternoons. The chopped pecans in the topping are a nice touch.
Description
This is a delightful blueberry pie.
Ingredients
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 egg, beaten
- 2-1/2 cups fresh blueberries
- 1 unbaked 9-inch pastry shell
- 3 tablespoons all-purpose flour
- 1-1/2 tablespoons butter
- 3 tablespoons chopped pecans
Instructions
- Preheat oven to 400°F.
- Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg in large bowl of an electric mixer. Beat 5 minutes at medium speed or until smooth. Fold in the blueberries.
- Pour filling into pastry shell, and bake for 25 minutes. Remove from oven.
- With a pastry cutter or a fork, chop the cold butter into the 3 tablespoons of flour, and then mix in the chopped pecans. Sprinkle over top of pie. Return pie to oven, and bake an additional 10 minutes. Chill pie before serving.
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