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Sour Cream Blueberry Pie

Pie Crust:
1 2/3 c. flour
1/4 c. sugar
1 tblsp. cinnamon
1/2 tsp. salt
11 tblsp. butter
2 tblsp. apple cider or water
beaten egg white

Use a fork or pastry blender to combine all ingredients, except egg white, until crumbly.
Form a ball and roll out on a floured surface to make a 9" pie crust.
Place in pie plate, flute the edge, brush inside with egg white.

Filling:
8 oz. sour cream
3 oz. softened cream cheese
1 large egg
3/4 c. brown sugar
1/4 c. flour
1 tsp. vanilla

Using a mixer, combine all ingredients.
Put 4 cups of cleaned blueberries into prepared crust.
Pour filling over berries.
Bake at 450 degrees for 10 minutes; reduce heat to 350, and bake 35-40 minutes longer. (50 minutes if you choose not to add topping).

Topping: optional!
1 c. chopped walnuts
1/2 c. flour
1/3 c. sugar
1/3 c. brown sugar
1 tbs. cinnamon
1/4 tsp. salt
1 stick butter

Mix together. Crumble over baked pie. Bake 10-15 minutes more.
Great served warm with vanilla ice cream!!
 

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