Fresh Blueberry Cream Pie
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Yield
12 servingsPrep
10 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 2 ½ | cups |
blueberries
fresh |
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
butter
softened, or margerine |
|
| 3 | tablespoons |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 591 | ml |
blueberries
fresh |
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
butter
softened, or margerine |
|
| 45 | ml |
pecans
chopped |
|
Directions
Combine first 6 ingredients; beat 5 minutes at medium speed of an electric mixer or until smooth.
Fold in blueberries.
Pour filling into pastry shell; bake at 400℉ (200℃) for 25 minutes.
Combine remaining ingredients, stirring well; sprinkle over top of pie.
Bake 10 additional minutes. Chill before serving.
