Blueberry Cream Pie
This recipe for blueberry cream pie is from chef Taylor Piercefield.
Easy
🥗 VegetarianTotal Time
About 1 hour
Servings
8
Ingredients
Everything you'll need to make this recipe
1
1 container (8 ounces / 225 g) sour cream
2
2 tablespoons flour
3
¾ cup (150 g) white sugar
4
1 teaspoon vanilla
5
1 egg, beaten
6
2½ cups (500 g) fresh blueberries
7
1 ea. 9-inch (23 cm) unbaked pie shell
8
3 tablespoons flour
9
3 tablespoons butter
10
3 tablespoons pecans, chopped
Instructions
Step-by-step guide to making this recipe
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.
25 minutes
7
In a small bowl, mix flour, butter and pecans, stirring well.
8
Sprinkle over pie and bake an additional 10 minutes.
10 minutes
9
Remove from oven.
10
Cool on wire rack, then chill.
Notes
- •A little whipped cream on top is a nice addition.