Recipe: Blueberry Streusel Pie (3)

Hi Colbey, Maybe one of these? Joe

FRESH BLUEBERRY CREAM PIE

1 c. sour cream
1 tbsp. flour
3/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg, beaten
2 1/2 c. fresh blueberries
1 (10 inch) pie shell, unbaked
4 tbsp. flour
2 tbsp. margarine, softened
3 tbsp. chopped pecans

Combine first 6 ingredients and beat at medium speed of an electric mixer until smooth. Fold in berries. Pour filling into pie shell and bake in 400 degree oven for 25 minutes. Remove from oven. Combine remaining 3 ingredients, mixing well. Sprinkle over pie; bake an additional 10 minutes or until golden brown. Serve by itself or with ice cream.

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FRESH BLUEBERRY STREUSEL PIE

1 (8 oz.) carton sour cream
3/4 c. sugar
1 egg
2 tbsp. all purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
2 1/2 c. fresh blueberries
1 unbaked 9 inch pastry shell
3 tbsp. all purpose flour
2 tbsp. sugar
3 tbsp. margarine
3 tbsp. chopped pecans

Combine first 6 ingredients in large bowl; beat at medium speed 5 minutes or until smooth. Fold in berries. Spoon into pastry shell. Bake at 400 degrees for 25 minutes. Combine 3 tablespoon flour and 2 tablespoon sugar; cut in margarine with pastry blender until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture evenly over pie and bake an additional 15 minutes.

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FRESH BLUEBERRY CREAM PIE WITH STREUSEL TOPPING

1 (9 inch) unbaked pastry shell
3 c. fresh blueberries, washed
3/4 c. sugar
2 tbsp. flour, rounded slightly
Dash of salt
1 tsp. fresh lemon juice
1 c. sour cream
1 tsp. vanilla
1 egg, slightly beaten
FOR THE STREUSEL TOPPING:
3 tbsp. flour
3 tbsp. butter
3 tbsp. pecans, chopped

Combine sugar, flour, salt, lemon juice, sour cream, vanilla and egg. Beat with mixer until smooth. Fold in blueberries and pour into pastry shell. Bake in 400 degree oven for 25 minutes. Remove from oven and sprinkle Streusel Topping over pie. Return to oven and bake 10 to 15 minutes. Mix with fingers, sprinkle over blueberry pie.