We had an a little disappointing experience when the pie cooled. We felt it was as if something was missing but after one delicious bite, we got over it and started loving it immediately. The addition of sour cream makes this old-fashioned blueberry pie’s filling smooth and creamy almost like custard. The toasty sugary crust is tough but the topping is perfect for this easy dessert. We ate this pie with vanilla ice cream and enjoyed every bite!
Cook time: 55 Min
Prep time: 20 Min
Serves: 6-8
Ingredients
3 c fresh or frozen blueberries
1 unbaked pie shell
1 c sugar
1/3 c all-purpose flour
1/8 tsp salt
2 eggs, beaten
1/2 c sour cream
CRUMB TOPPING
1/2 c sugar
1/2 c all-purpose flour
1/4 c butter
Directions
1. Place fresh blueberries in pastry shell. If using frozen blueberries, set out on paper towels until partially thawed. Then add to pie shell; set aside
2. Combine 1 c sugar, 1/3 c flour, and salt. Add eggs and sour cream, stirring until well blended.
3. Spoon over berries.
4. Combine remaining sugar and flour. Cut in butter with a pastry blender until mixture resembles coarse meal. To do this easier: I combine all the ingredients in a Tupperware bowl with a tight fitting lid. Shake like crazy until the mixture is the required consistency.
5. Sprinkle the crumble evenly over the sour cream mixture.
6. Bake at 350F for 55-65 minutes or until lightly browned.
7. Goes good with ice cream.
