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.
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 Patricia Mitchell
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