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Blueberry Cream Pie

Very easy to make, this sweet blueberry pie tastes best served out of the refrigerator chilled, making it a perfect dessert for those hot Summer afternoons.
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2-1/2 cups fresh blueberries
  • 1 unbaked 9-inch pastry shell
  • 3 tablespoons all-purpose flour
  • 1-1/2 tablespoons butter
  • 3 tablespoons chopped pecans
Preheat oven to 400°F.

Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg in large bowl of an electric mixer. Beat 5 minutes at medium speed or until smooth. Fold in the blueberries. Pour filling into pastry shell, and bake for 25 minutes. Remove from oven.

Combine remaining 3 tablespoons flour, butter and chopped pecans. Sprinkle over top of pie. Return pie to oven, and bake an additional 10 minutes. Chill pie before serving.

Prep time: 15 minutes; Cooking time: 45 minutes; Total time: 1 hour

Recipe editor

Kitchen tools you'll need: Mixer, Mixing Bowls, Pie Baker, Saucepan
Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.



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