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
  1. Preheat oven to 400°F.
  2. 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.
  3. Pour filling into pastry shell, and bake for 25 minutes. Remove from oven.
  4. With a pastry cutter or a fork, chop the cold butter into the 3 tablespoons of flour, and then mix in the chopped pecans. Sprinkle over top of pie. Return pie to oven, and bake an additional 10 minutes. Chill pie before serving.

Ready in: 50 Min

Kitchen tools you'll need for Blueberry Cream Pie:
, Flour, Mixer, Mixing Bowls, Pie Baker, Saucepan

Recipe editor Patricia Mitchell