Creamy Blueberry Pie

adsense 336x280 This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.

Creamy Blueberry Pie

  • 3 cups fresh blueberries  
  • 1 (9 inch) deep dish pie crust

For the Custard:

  • 1 cup white sugar  
  • ⅓ cup all-purpose flour
  • ⅛ teaspoon salt
  • 2 eggs, beaten
  • ½ cup sour cream  

For the Streusel:

  • ½ cup white sugar  
  • ½ cup all-purpose flour
  • ¼ cup butter

 Step 1
Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.

 Step 2
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.

 Step 3
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.

 Step 4
Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.


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