Recipe Photo

Recipe Photo

Fresh Blueberry Cream Pie

I didn't care for this pie because of the cream filling which tasted too much like sour cream. I feel maybe it needed some vanilla or more eggs to get rid of that overwhelming taste. Everyone else though liked it and thought the blueberries played down the sour cream taste. So I will probably make it again for others.

Yields:	1 batch
Rating:
Read Reviews Rate this Recipe

	Preparation	10 minutes
	Cooking	35 minutes
	Ready In	1 hours

Be the first to add a photo of this recipe!

Ingredients

1	cup	sour cream
2	tablespoons	flour, all-purpose
3/4	cup	sugar
1	teaspoon	vanilla extract
1/4	teaspoon	salt
1	each	egg	beaten
2 1/2	cups	blueberries	fresh
1	each	pie shell (9 inch)	9 inch, unbaked
3	tablespoons	flour, all-purpose
3	tablespoons	butter	softened, or margerine
3	tablespoons	pecans	chopped

Directions

Combine first 6 ingredients; beat 5 minutes at medium speed of an electric mixer or until smooth.

Fold in blueberries.

Pour filling into pastry shell; bake at 400 degrees F for 25 minutes.

Combine remaining ingredients, stirring well; sprinkle over top of pie.

Bake 10 additional minutes. Chill before serving.

Reviews

I didn't care for this pie because of the cream filling which tasted too much like sour cream. I feel maybe it needed some vanilla or more eggs to get rid of that overwhelming taste. Everyone else though liked it and thought the blueberries played down the sour cream taste. So I will probably make it again for others.
over 7 years ago

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Scallop And Pine Nut Sauce with Spaghettini And Basil

This was great, but very rich! I substituted Blush Zinfandel but it worked fine.

Just Added!

Recipe Photo

© 1996-2008 Sean Wenzel & metro.isp Inc. All rights reserved.