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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United States

Blueberry Cream Pie

Serves 8 · 60 minutes

This recipe for blueberry cream pie is from chef Taylor Piercefield.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Preheat oven to 400°F (200°C).
  2. In a mixing bowl, combine sour cream, flour, sugar, vanilla, and egg.
  3. Beat until very smooth.
  4. Fold in blueberries.
  5. Pour filling into pie shell.
  6. Bake for 25 minutes.
  7. In a small bowl, mix flour, butter and pecans, stirring well.
  8. Sprinkle over pie and bake an additional 10 minutes.
  9. Remove from oven.
  10. Cool on wire rack, then chill.