Cookbook:Blueberry Cream Pie

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Blueberry Cream Pie
Category:	Dessert recipes
Servings:	8
Time:	an hour or so
Difficulty:

Cookbook | Recipes | American cuisine | Vegetarian Cuisine | Dessert

Blueberry Cream Pie

[edit] Ingredients

[edit] Pie filling

• 1 (8-ounce) [225g] container sour cream
• 2 tablespoons flour
• ¾ cup (150g) sugar
• 1 teaspoon vanilla
• 1 egg, beaten
• 2½ cups (500g) fresh blueberries
• 1 (9-inch or 23cm) unbaked pie shell

[edit] Topping

• 3 tablespoons flour
• 3 tablespoons butter
• 3 tablespoons pecans, chopped

[edit] Directions

• Preheat oven to 400°F (200°C).

[edit] Pie filling

1. In a mixing bowl, combine sour cream, flour, sugar, vanilla and egg.
2. Beat until very smooth.
3. Fold in blueberries.
4. Pour filling into pie shell.
5. Bake for 25 minutes.

[edit] Topping

1. In a small bowl, mix flour, butter and pecans, stirring well.
2. Sprinkle over pie and bake an additional 10 minutes.
3. Remove from oven.
4. Cool on wire rack, then chill.

A little whipped cream on top is a nice addition.

Recipe by Chef Taylor Piercefield