Blueberry Sour Cream Pie
A sweet, yet tart pie made with a creamy filling, and a crumbly streusel topping. This one is always a big hit!
Servings 8 servings
- 1 deep dish unbaked pie crust
- 3/4 cup sugar
- 2 tablespoons flour
- 1 cup sour cream
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups blueberries fresh or frozen (if using frozen, thaw and drain really well)
- 3 tablespoons flour
- 2 tablespoons sugar
- 1 1/2 tablespoons cold butter
Preheat oven to 400 degrees F. Prepare pie crust by covering the crust's edges with foil. This will help to keep the edges from getting too brown.
To make the filling, combine sugar and flour together in a medium sized mixing bowl. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Carefully fold in the blueberries. Pour batter into pie crust and bake for 30 minutes.
While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
Remove pie from the oven and sprinkle on the topping. Return to the oven and bake for 10-15 more minutes until topping is golden. Remove from oven and allow to cool throughly before slicing. Enjoy!
Calories: 309kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 209mg | Potassium: 104mg | Fiber: 1g | Sugar: 27g | Vitamin A: 300IU | Vitamin C: 4.8mg | Calcium: 42mg | Iron: 1mg