Fresh Blueberry Pie
Yield
6 servingsPrep
15 minCook
35 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | cups |
blueberries
fresh |
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 1 | each |
pie shell (9 inch)
frozen |
|
| Topping | |||
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
margarine
|
|
| 3 | tablespoons |
pecans
chopped fine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | l |
blueberries
fresh |
|
| 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 |
|
| 1 | each |
pie shell (9 inch)
frozen |
|
| Topping | |||
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
margarine
|
|
| 45 | ml |
pecans
chopped fine |
|
Directions
Combine and mix flour, sugar, vanilla, salt and egg at medium speed for 5 minutes or until smooth.
Stir in blueberries, pour into 9 inch pastry shell, bake at 400℉ (200℃) for 25 minutes.
Combine 3 tablespoons flour, 3 tablespoons oleo, and 3 tablespoons pecans .
Sprinkle over top of pie.
Bake 10 minutes more.
Chill before serving.
