cropped pie

Blueberry Sour Cream Pie

Mallory’s Grandma’s Blueberry Sour Cream Pie

Mallory sent me this recipe and once our family tasted this pie, we never went back to any other kind. It smacks of summer-licous fun and blueberries oozing with flavor.

Crust for one open-faced pie

1 cup sour cream
3/4 cup sugar
2 1/2 Tablespoons flour
1 egg, beaten to blend
3/4 tsp. almond extract
1/4 tsp. salt

2 1/2 cups fresh blueberries

6 Tablespoons flour
1/4 cup (1/2 stick) chilled butter cut into pieces
1/3 cup chopped pecans
2 Tablespoons sugar

Place crust in 9-inch glass pie plate.
Fold edge under, crimp, freeze 10 minutes.
Prick with fork.  Bake at 375 degrees until sides are set about 12 minutes.
For filling, mix first 6 ingredients in medium bowl to blend.
Mix in blueberries.  Spoon into crust.  Bake @ 350 degrees until
filling is just set, about 25 minutes.  For topping, using fingertips
mix flour and butter in medium bowl until small clumps form.
Mix in pecans and sugar and sprinkle on top of pie. Bake for 15 to 20 minutes or until lightly browned.

One thought on “Blueberry Sour Cream Pie”

  1. I thought I’d share the recipe I made in the cupcake wars in Intercultural Foods since it won third place! I got this recipe from, ENJOY!

    Maple Bacon Cupcakes
    Makes 6-8 / 350F oven

    4 1/2 tablespoons butter, room temperature
    1/2 tablespoon bacon drippings (left in the fridge to become solid)
    1 egg, beaten
    5 tablespoons brown sugar
    4 tablespoons Grade B maple syrup
    1 1/4 cup self rising flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    minuscule pinch kosher salt
    1/4 cup whole milk
    1/4 cup minced bacon, cooked and drained (extra for garnish, if desired)
    large grain turbinado sugar (optional, for garnish))
    flake salt (optional, for garnish)

    1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.

    2) Beat the crud out of the butter and solidified bacon fat ’till light and creamy. Add the brown sugar and maple syrup and beat well until combined.

    3) Add the egg and beat until incorporated.

    4) Sift the flour, salt, baking soda and powder together. Seriously, do it. You want a fine crumb for this recipe.

    5) Add 1/3 of the flour mixture and mix, then 1/2 of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon.

    6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

    Maple Syrup Frosting

    4 tablespoons butter
    2 tablespoons Grade B maple syrup
    1 cup of powdered sugar

    Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on flake salt and turbinado sugar or top with crispy shards of bacon for decoration and a lot of added flavor.

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