This is a new one for me. But I happened to hear that my pie-lovin’ brother-in-law, Larry, loves Sour Cream Blueberry Pie. I found this recipe that got great ratings so I gave it a shot. The recipe is for a regular size pie but my pie plate is deep dish so I doubled the filling and baked it for an extra 20 minutes. Bake it as long as you need to, so the middle is “set”.
1 unbaked pie crust
3/4 cup sugar
2 Tablespoons flour
1 cup sour cream
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cup blueberries (fresh or frozen)
3 Tablespoons flour
2 Tablespoons sugar
1 1/2 Tablespoons butter
3 Tablespoons finely chopped pecans
Mix sugar and flour together in a bowl.
Beat in sour cream, egg, vanilla and salt together until smooth (about 5 minutes).
Fold in the blueberries.
Pour into pie crust and bake at 400 degrees for 25 minutes. (May need to adjust temperature and time if using frozen berries). Make sure the center is “set”.
Meanwhile, combine topping ingredients.
Remove pie from oven after the 25 minutes, and sprinkle on topping. Return the pie to oven and bake 10 minutes more.
Chill before serving.