Blueberry Sour Cream Pie
Pastry Pie Shell
8 oz sour cream
6 Tablespoons flour, divided
3/4 Cup sugar
1 Tablespoon almond extract
1/4 tsp salt
1 egg, lightly beaten
1 pint blueberries (2 Cups)
1/3 cup chopped pecans
1/4 cup butter
Preheat oven to 400 degrees. Combine sour cream, 2 Tbsp flour, sugar, almond extract, salt and egg. Whisk until smooth. Stir in blueberries, spoon filling into pie crust. Smooth filling with spatula. Bake for 25 minutes at 400 degrees.
Prepare topping. Combine remaining flour, pecans and butter in bowl. Sprinkle over pie filling.
Bake another 10 minutes, cover crust with pie ring to prevent browning. Let cool before serving.
Try some french vanilla ice cream over it.
You're Welcome!!
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| Fantastic Blueberry Sour Cream Pie!! |
