Blueberry Cream Pie
This recipe for blueberry cream pie is from chef Taylor Piercefield.
Source and licence
"Blueberry Cream Pie" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Blueberry_Cream_Pie, revision 4587353), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Blueberry_Cream_Pie&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587353
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 container (8 ounces / 225 g) sour cream
- 2 tablespoons flour
- ¾ cup (150 g) white sugar
- 1 teaspoon vanilla
- 1 egg, beaten
- 2½ cups (500 g) fresh blueberries
- 1 ea. 9-inch (23 cm) unbaked pie shell
- 3 tablespoons flour
- 3 tablespoons butter
- 3 tablespoons pecans, chopped
Method
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine sour cream, flour, sugar, vanilla, and egg.
- Beat until very smooth.
- Fold in blueberries.
- Pour filling into pie shell.
- Bake for 25 minutes.
- In a small bowl, mix flour, butter and pecans, stirring well.
- Sprinkle over pie and bake an additional 10 minutes.
- Remove from oven.
- Cool on wire rack, then chill.