Blueberries are my favorite fruit, have been since I was 9 months old and my grandmother caught me in the pie safe, stuffing handfuls of blueberry pie into my mouth while declaring, “Nummy, nummy!” And this recipe is my all-time favorite.
Blueberry Cream Pie
3 cups blueberries
9 inch pie shell, unbaked
1 cup sugar
1/3 cup flour
1/8 teaspoon salt, optional
2 eggs, beaten
1/2 cup lowfat sour cream
1/2 cup sugar
1/2 cup flour
1/4 cup butter
1. Combine 1/2 cup sugar and 1/2 cup flour. Cut in butter with pastry blender until mixture resembles course meal. I let my stand mixer do this – just cut the butter into thin pats, add to the flour and sugar and mix on low until the mixture resembles course crumbs. Set aside.
2. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
3. Place blueberries in pie shell and spoon sour cream mixture over berries. Sprinkle flour/sugar/butter mixture over berries.
4. Bake at 350° for 50 to 55 minutes, or until lightly browned.
Note: May substitute any other fresh berries or finely chopped apples for the blueberries.