Sour Cream Blueberry Pie #desserts #pie #snacks #cake

Sour Cream Blueberry Pie
#Sour #Cream #Blueberry #Pie #desserts #snacks #cake

#Sour #Cream #Blueberry #Pie #desserts #snacks #cake

This blueberry pie is made with sharp cream and a delectable blueberry custard filling. Blueberry filling is the star here, so don't hesitate to utilize your very own custom made pie baked good shell or purchase a solidified covering from the supermarket. In the event that you do purchase a pre-caused one, to pursue the defrosting bearings on the case since each brand may have marginally various guidelines. 

Give your crisp blueberries a speedy and delicate wash before adding them to the pie. Glance through the washed berries and discard (or manure) any withered or smooshed berries. Do your best to expel any stems. The formula calls for walnuts. On the off chance that you incline toward another sort of nut, simply swap the walnuts for something different, as cut almonds or pecans. Make certain to cleave whatever kind of nut you use. 

#Sour #Cream #Blueberry #Pie #desserts #snacks #cake

Prior to serving the pie, sit tight for it to cool. While it's presumably going to smell flavorfully enticing, do sit tight for it to chill before cutting into it. Cutting into a hot pie will probably make the cut self-destruct and be a major, gooey, blueberry mess. Serve the pie with a cool scoop of vanilla dessert or some whipped cream for a genuine debauched treat. 

While it's dubious, in the event that you have any scraps, spread the pie and store it in the icebox for a couple of days. On the off chance that you need a reason to eat extra pie, attempt it for breakfast!


#Sour #Cream #Blueberry #Pie #desserts #snacks #cake


  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg (beaten)
  • 2 1/2 cups fresh blueberries (or frozen)
  • 1 unbaked 9-inch pie pastry shell

For the Pecan Topping:

  • 4 tablespoons all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter (softened)
  • 3 tablespoons pecans (chopped)

Instructions : 

  1. In a mixing bowl, beat together the sour cream, 2 tablespoons of flour, granulated sugar, vanilla, salt, and egg until smooth, about 3 to 5 minutes.
  2. Gently fold in the fresh or frozen blueberries to the custard mixture. Take care not to smash the berries.
  3. Pour the mixture into the pie crust and bake at 400 F for 25 minutes.
  4. While the pie is baking, combine the 4 tablespoons of flour, brown sugar, butter, and pecans, mixing with your fingers until you have a crumbly mixture.
  5. Once the initial baking time has passed, remove the pie from the oven. Sprinkle the pecan mixture over the top of the pie; return to oven and bake for 10 minutes longer. Let the pie cool on a wire rack in the pie pan. Chill thoroughly before serving. This recipe serves 8 to 10, depending on the size of your slice.

Also Try Our Recipe Turtle Chocolate Layer Cake #chocolate #layercake #desserts

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