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Wednesday, August 1, 2012

Creamy Blueberry Pie

My friend from Iowa, Faith Parkinson, passed along this delicious award-winning pie recipe.

•           3 cups fresh blueberries
•           1 (9 inch) deep dish pie crust
•           1 cup white sugar
•           1/3 cup all-purpose flour
•           1/8 teaspoon salt
•           2 eggs, beaten
•           1/2 cup sour cream
•           1/2 cup white sugar
•           1/2 cup all-purpose flour
•           1/4 cup butter

  1. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
  2. Place blueberries in pastry shell, and spoon sour cream mixture over berries.
  3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
  4. Bake at 350 degrees for 50 to 55 minutes on the middle oven rack or until lightly browned and center is set.  If needed, raise the pie up the upper-middle level for an extra 3-5 minutes to set the center.   If desired, garnish with additional blueberries and mint leaves.

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