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Creamy Blueberry Pie

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Ingredients 3 cups fresh blueberries 1 (9 inch) deep dish pie crust

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For the Custard: 1 cup white sugar ⅓ cup all-purpose flour ⅛ teaspoon salt 2 eggs, beaten ½ cup sour cream

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For the Streusel: ½ cup white sugar ½ cup all-purpose flour ¼ cup butter

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Directions Set oven temperature to 350 F (175 C). After filling the pastry shell with the blueberries, set it aside.

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Mix 1/3 cup flour, 1 cup sugar, and salt together. Stir in sour cream and eggs until well combined. Cover the blueberries with the sour cream custard.

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Mix the half cup sugar and the half cup flour in an other basin. Using a pastry blender, cut in the butter until the mixture is the consistency of coarse meal. Over the berries and sour cream mixture in the pie crust, scatter the topping.

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Bake for 50 to 55 minutes, or until just beginning to brown, in a preheated oven. Let cool on a wire hanger.

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