House cleaning is like stringing beads with no knot at the end of the thread.

"Usually the Lord gives us the overall objectives to be accomplished and some guidelines to follow, but he expects us to work out most of the details and methods." -Ezra Taft Benson-







Wednesday, February 12, 2020

I had to use these up!

I discovered that the blueberries I bought were about to go bad. What was I going to do? It was too much for me to just eat, I didn't want to freeze them. What should I do?

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!


 1 pie crust

Filling:
3/4 cup sugar
2 TBS flour
1 cup sour cream
1 egg
1 1/2 tsp vanilla extract
1/4 tsp salt
2 1/2 cups blueberries (fresh or frozen)

Topping:
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.
The crumb topping on this pie is nice and crunchy. The pecans I chopped with a knife and I did a fine chop so you couldn't tell what kind of nuts they were by looking at them. The texture was fantastic with the rest of the pie so that you had the creamy sour cream part, the bursting berries then the crunchy topping.
Here you can see the raspberries and blueberries, and how they did not sink. The dark bits in the topping are the nuts. This pie is not too sweet either, another reason I like it so much. but honestly the mixture of textures is really nice.
This is a pie I could have often and be quite happy. You can use other berries such as currants, raspberries, marionberries or other black berry. Different berries will give you different textures. My favorite berries for this pie are fresh blueberries. Why? Because the fresh berries stay intact while cooking and so when you eat them they burst. The frozen berries have already burst and so don't have the same great texture.

My favorite pie is pie flavored pie. But this one was extremely satisfying. 






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