blueberries, Local foods, mmmm..pie

Blueberry Cream Pie

For about the past five years, when the first of the seasons blueberries hit the market, I’ve made a blueberry cream pie. And, as it happened to be this year, the Mrs.’s family was up from Florida and her seven year old nephew loves dessert.
It’s a fairly simple recipe and the only little adjustments I made were to use mascarpone for half of the sour cream and add a bit of oats to the crumb topping.

Blueberry Cream Pie

1 cup sour cream

2 tablespoons flour

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 egg, beaten

2 1/2 cups fresh blueberries

1 unbaked pastry shell 9″

3 tablespoons flour

1 1/2 tablespoons butter

3 tablespoons chopped pecan or walnuts

Combine sour cream, flour, sugar, vanilla, salt and egg; beat 5 minutes at medium speed of mixer or till smooth. Fold in blueberries.

Pour filling into pastry shell;

bake at 400ºF for 25 minutes.

Remove from oven. Combine the flour, butter and chopped nuts, stirring well.

Bake 10 more minutes.

Chill before serving.

Serves 8.

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