Blueberry Cream Pie
Photo: Kelly Sue DeConnick, CC BY-SA 2.0
Blueberry cream pie sets a custard-like sour cream filling around whole fresh berries, all in a single unbaked crust. The sour cream adds a gentle tang that keeps the sugar in check and lets the blueberries taste like fruit. A pecan and butter crumble goes on for the last 10 minutes, so it turns crisp and golden. This version comes from chef Taylor Piercefield and needs about an hour.
Instructions
Heat the oven to 400°F (200°C). Have the unbaked pie shell ready on the counter.
In a mixing bowl, combine the sour cream, 2 tablespoons of flour, the sugar, vanilla and beaten egg. Beat until the mixture is completely smooth, with no streaks of flour.
Gently fold in the blueberries so they stay whole. Pour the filling into the pie shell.
Bake the pie for 25 minutes. While it bakes, stir the remaining 3 tablespoons of flour, the butter and the chopped pecans together in a small bowl until well mixed.
Sprinkle the pecan mixture over the pie and return it to the oven for another 10 minutes. Take it out of the oven.
Cool the pie on a wire rack, then chill it before slicing. A little whipped cream on top is a nice addition.
Make it personal.
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