PIE!!! In fact one of my favorite pies. "Blueberry Sour Cream Pie".
This pie is amazing! Depending on my mood will determine which crust I make. I love the shortbread crust, but this time I made a butter crust (the key is to let the butter crust rest in the fridge for a minimum of an hour after you get it into a ball). This time I used a butter pie crust, and rolled it very very thin. This pie was fabulous!
3/4 cup sugar
2 TBS flour
1 cup sour cream
1 1/2 tsp vanilla extract
1/4 tsp salt
2 1/2 cups blueberries (fresh or frozen)
3 TBS flour
2 TBS sugar
1 1/2 TBS butter
3 TBS finely chopped pecans
Put crust in pie pan.
Mix sugar and flour together in bowl, and mix well.
Beat in sour cream, egg, vanilla and salt together until smooth.
Fold in blueberries.
Pour into pie crust, and bake at 400 degrees for 25 minutes. (May need to adjust temperature and time for frozen berries)
Meanwhile, combine topping ingredients.
Remove pie from oven after 25 minutes, and sprinkle on topping.
Return pie to oven and bake 10 minutes more.
Chill before serving.
I will say, I did use a different amount of berries this time. I used 1 1/4 cups fresh blueberries, 3/4 cup frozen blueberries and about 1/3 cup frozen raspberries. The flavor combination was great, and it was nice to get a different bit of flavor.
My favorite pie is pie flavored pie. But this one was extremely satisfying.