BLUEBERRY SOUR CREAM PIE
1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
3 Tbsp. finely chopped pecans
2 Tbsp. sugar
1 1/2 Tbsp. butter
Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth, about 5 minutes. Fold in blueberries. Pour into pie crust.
Bake at 400 degrees F for 25 minutes (May need to adjust temperature and time for frozen berries).
Meanwhile, to prepare the topping, combine 3 tablespoons flour, pecans, 2 tablespoons sugar and butter. Sprinkle topping on baked pie.
Return to oven and bake 10 minutes more. Chill before serving.
From Velma
1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
3 Tbsp. finely chopped pecans
2 Tbsp. sugar
1 1/2 Tbsp. butter
Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth, about 5 minutes. Fold in blueberries. Pour into pie crust.
Bake at 400 degrees F for 25 minutes (May need to adjust temperature and time for frozen berries).
Meanwhile, to prepare the topping, combine 3 tablespoons flour, pecans, 2 tablespoons sugar and butter. Sprinkle topping on baked pie.
Return to oven and bake 10 minutes more. Chill before serving.
From Velma
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