Several of the blogs I read are participating in “Tasty Tuesdays” this summer. I don’t have too many recipes that I use enough to call my own, but I figured I’d post for a few weeks anyway.
With that said, I present to you Creamy Blueberry Pie. My mom made it a few weeks ago when we had a bunch of friends over for dinner and I followed her lead last week when making dessert for a luncheon at work. (I also made Turtle Cheesecake – that recipe will be for next week!)
***Before copying the recipe, I do want to mention that it is important to use fresh blueberries, not frozen. When my mom made this, she used frozen and the pie was a little runny so we had to serve it in bowls. I used fresh and it turned out perfectly.***
1-9inch refrigerated pie crust
3 cups blueberries
1 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup sugar
1/2 cup flour
1/4 cup butter
Directions: Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream. Place blueberries in pie shell. Pour cream mixture over berries. Combine 1/2 cup sugar and 1/2 cup flour. Cut in butter until mixture resembles a coarse meal. Sprinkly on top of pie.
Bake at 350 for 50-55 minutes or until lightly browned.