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This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.
Ingredients
- blueberries: 3 cups (fresh)
- deep dish pie crust: 1 piece (9 inch)
- white sugar: 1 cup
- all-purpose flour: 0.33333 cup
- salt: 0.125 tsp
- eggs: 2 piece (beaten)
- sour cream: 0.5 cup
- white sugar: 0.5 cup
- all-purpose flour: 0.5 cup
- butter: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
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Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
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In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
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Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack. CPage
