Saturday, September 12, 2009

Blueberry Crumb Pie

This down home blueberry pie is made with sour cream and fresh or frozen blueberries. The recipe comes from Southern Food. I made it this week and it is out of this world!

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 or frozen blueberries
1 unbaked 9-inch pie shell
Pecan Topping:
3 tablespoons all-purpose flour
3 tablespoons soft butter or margarine
3 tablespoons chopped pecans (I used walnuts and it turned out fine!)

In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes.
Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving. Serves 8 to 10.

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