Sour cream blueberry pie

Sour cream blueberry pie is definitely a favorite at my house. It lasts about a day whenever I make it for my family. It’s perfect for any family gathering, holiday, or event. An easy recipe and one you will make time and time again. It really is a fabulous dessert that takes comes together quickly.

Frequently asked questions and Tips:

You can use fresh or frozen blueberries in this pie.
We love this pie with walnuts in the topping. Not a fan? Use pecans or the type of nuts you enjoy. You could even leave them out.
I use a pie crust recipe. I’ve also made it with a Pillsbury pie crust. It works fine.

Recipe 1 : Blueberry cream pie

Ingredients:

3/4 cup sour cream
3 tablespoons all-purpose flour
1 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons vanilla flavoring
1 egg beaten
2 cups fresh or frozen blueberries
1 9 incunbaked pie shell (I use Pillsbury frozen pie crust
Topping Ingredients
4 tablespoons butter or margarine softened
4 tablespoons all-purpose flour
1/2 cup walnuts chopped

Instructions:

In a large bowl beat sour cream, flour, sugar, vanilla, salt, egg, lemon juice and cinnamon together with mixer. Fold in blueberries and pour into pie crust.
In a small bowl cut butter into flour. I use a fork and just kind of mash it all up together. Mix the nuts into the butter and flour. Sprinkle over the pie before baking.
Bake pie in preheated 400 degree oven for 30 to 35 minutes. Let cool

Recipe 2 : Creamy Blueberry Pie