BLUEBERRY SOUR CREAM PIE
A sweet, yet tart pie made with a creamy filling, and a crumbly streusel topping. This one is always a big hit!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Prepare pie crust by covering the crust's edges with foil. This will help to keep the edges from getting too brown.
- To make the filling, combine sugar and flour together in a medium sized mixing bowl. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Carefully fold in the blueberries. Pour batter into pie crust and bake for 30 minutes.
- While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
- Remove pie from the oven and sprinkle on the topping. Return to the oven and bake for 10-15 more minutes until topping is golden. Remove from oven and allow to cool throughly before slicing. Enjoy!
Nutrition Facts : Calories 309 kcal, Carbohydrate 43 g, Protein 3 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 209 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
BLUEBERRY SOUR CREAM PIE
Make and share this Blueberry Sour Cream Pie recipe from Food.com.
Provided by TGirl
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugar and flour together in bowl.
- Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
- Fold in blueberries.
- Pour into pie crust, and bake at 400F for 25 minutes.
- (May need to adjust temperature and time for frozen berries).
- Meanwhile, combine topping ingredients.
- Remove pie from oven after the 25 minutes, and sprinkle on topping.
- Return pie to oven and bake 10 minutes more.
- Chill before serving.
BLUEBERRY SOUR CREAM PIE
Categories Nut Dessert Bake Kid-Friendly Blueberry Summer Sour Cream Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- FOR CRUST:
- Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
- Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
- FOR FILLING:
- Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
- FOR TOPPING:
- Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.
ANGEL SUGAR CRISPS
Whenever I've taken this sugar crisp recipe to church coffees, I've had women come into the kitchen and request the recipe. You'll enjoy this sugar cookie's secret ingredient-brown sugar! -Annabel Cox, Olivet, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.
Nutrition Facts : Calories 161 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
ANGEL PIE
A lemon cream pie with a meringue crust.
Provided by Ann
Categories Desserts Pies Vintage Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F ( 120 degrees C).
- Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
- Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g
MIMI'S DOWN EAST BLUEBERRY PIE
Anything that is "of Maine" takes my eye. This did and I tried it years ago and it was delicious. I use the frozen Maine wild blueberries, as I think that they are the very best in the world.
Provided by Mimi in Maine
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Line an 8" pie plate with crust.
- Pour in the blueberries.
- Mix together the rest of the ingredients and scatter over the blueberries.
- Dot with pieces of the butter.
- Put the top crust on.
- Bake at 450 dgrees for 10 minutes; then reduce to 350 degrees and continue baking for another 35-40 minutes or till done.
BLUEBERRY SOUR CREAM CRUMB PIE
Make and share this Blueberry Sour Cream Crumb Pie recipe from Food.com.
Provided by Normaone
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the crust: In a food processor, combine the flour, sugar and salt.
- Process to a coarse meal stage.
- While the processor is running, add the water a tablespoon at a time until clumps form.
- Gather into a ball, flatten into a disk and wrap in plastic.
- Refrigerate at least 30 minutes, or until firm.
- Preheat oven to 400^F.
- Roll out dough on a floured work surface to a 13 in circle.
- Transfer to a 9 inch glass pie pan.
- Trim edge to 1/2 inch of pan, fold under and crimp.
- Freeze 10 minutes.
- Line crust with foil and fill with pie weights or beans.
- Bake until sides are set, about 12 minutes.
- Remove foil and weights.
- For the filling: Combine the first 6 ingredients in a medium bowl, blending well.
- Carefully, mix in the blueberries.
- Spoon into the crust and bake 25 minutes, or until set.
- For the topping: In a medium bowl, combine the butter and flour, using fingertips, until pea size clumps appear.
- Mix in pecans and sugar.
- Spoon over pie and Bake until topping browns slightly, about 12 minutes.
- Cool to room temperature.
Nutrition Facts : Calories 479.9, Fat 27.6, SaturatedFat 15.2, Cholesterol 84.8, Sodium 119.6, Carbohydrate 54.8, Fiber 2.3, Sugar 29.9, Protein 5.5
CRUMBLY STREUSEL-Y BLUEBERRY PIE
i don't remember what prompted me but i decided that i needed to make a bluberry pie. oddly enough, none of my cookbooks had a recipe so i turned to my friend the internet. after finding countless "thaw frozen dough, add canned pie filling" recipes i decided to try and put together one of my own. you will need 1 9-inch pie crust. i like to use one i found here, #20984 flaky pie crust posted by teresa m. it's easy to make and use but, if you have your own favorite, go ahead and use it. though i haven't tried it yet, i have a feeling this would be just as good with any other berry, cherry, apple, or even peach filling. one more note - prep time is estimated and depends mainly on your choice of crust.
Provided by dreamsdieslowly
Categories Pie
Time 1h15m
Yield 1 pie
Number Of Ingredients 16
Steps:
- preheat oven to 375 degrees farenheit.
- make the blueberry filling.
- combine berries, 1/2 cup of sugar and 2 tablespoons of lemon juice in a saucepan.
- heat until sugar is dissolved and mixture has reached boiling point.
- remove from heat.
- make the topping.
- mix 1/2 cup sugar, 1 cup flour and 1/4 teaspoon of salt.
- cut in butter (or shortening) until crumbly (if you've got one, a food processor works well. a few pulses should suffice).
- separate out 1/2 cup of this mixture.
- add nutmeg and cinnamon (if using) to the 1/2 cup portion.
- make the other filling.
- add 1 1/2 teaspoons of baking powder to the remaining flour/sugar mixture.
- combine 1/2 cup milk, egg, and vanilla. add to dry ingredients and combine until moist.
- pour into pie shell.
- spoon in blueberry mixture and cut through to marble (use a spoon so you don't accidentally cut through your crust like i did the firt time i made this).
- sprinkle reserved 1/2 cup of sugar/flour mixture on top.
- dot with butter and garnish with dashes of cinnamon sugar (if desired).
- bake 40-45 minutes.
Nutrition Facts : Calories 2629.2, Fat 88.7, SaturatedFat 30.6, Cholesterol 248.9, Sodium 2352, Carbohydrate 430.7, Fiber 17.3, Sugar 231.1, Protein 36.8
ANGEL'S SOUR CREAM STREUSEL BLUEBERRY PIE
Southeast Alaska has tons of wild blueberries and I love to pick them. I'm not a fan of traditional blueberry pie but my friend Angel shared this recipe and now I'm hooked.
Provided by Ginny
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Mix filling ingredients except blueberries.When smooth, gently fold in blueberries.
- Pour into pie shell. Place pie on cookie sheet and put into oven for 25 minutes.
- Mix dry Streusel topping ingredients. Cut butter into topping ingredients with a pastry blender or cut butter into dime size pieces and mix. Topping should be crumbly not a paste.
- Sprinkle topping over pie and return to oven for 10 - 15 minutes until bubbly and golden brown.
- Allow to cool before serving.
- Notes: Taste your blueberries before adding sugar to filling. If they are sweet, cut back if they are sour add a tablespoon or two. I use a deep dish pie pan. Filling will puff up so filling should be above top of crust. Most people chill this overnight but I prefer it warm so chill if desired.
Nutrition Facts : Calories 380.1, Fat 17.8, SaturatedFat 9, Cholesterol 53.5, Sodium 209.9, Carbohydrate 54.1, Fiber 2.7, Sugar 38.7, Protein 3.4
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BLUEBERRY CUSTARD PIE - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (29)Total Time 1 hr 30 minsCategory DessertCalories 292 per serving
- Prepare 1 single-crust pie crust and line a pie plate with it, trimming and folding edges under and crimping into a decorative scallop with your fingers. Set aside while preparing the filling.
- In a large bowl, mix the sour cream, sugar, egg, flour, vanilla and salt until smooth. Gently fold the blueberries into the custard mixture. If you stir the blueberries in too vigorously your whole pie will turn purple! Pour into the unbaked pie crust and then bake in the preheated 400 degree oven for 25 minutes.
- While the pie is baking, prepare the streusel topping. In a medium bowl combine the brown sugar and flour. Mix in the butter with a pastry cutter or just using your hands until crumbly. Mix in the chopped pecans.
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