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.
PEACH-BERRY SOUR CREAM PIE
Sour cream makes for a delicious tangy custard, loaded with chunks of peaches and fresh berries in this quick and simple summer pie.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
- Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
- Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.
SOUR CREAM GOOSEBERRY PIE
A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!
Provided by VANBOCKEL
Categories Desserts Pies Fruit Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
- In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
- Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 59.2 mg, Fat 22.4 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.9 g, Sodium 266.8 mg, Sugar 25.3 g
BLUEBERRY SOUR CREAM PIE
Adopted recipe.I made this with a premade graham cracker crust.It's not super sweet.It will puff up slightly during baking but it shouldn't overflow your pie plate, at least mine didn't.You could very easily substitute any flavor of canned pie filling that you like.I didn't garnish with a TBSP on each slice, I just spread the rest of the pie filling over the top.
Provided by Zaney1
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together sour cream, flour, brown sugar, and egg. Stir until well blended.
- Spoon half the mixture into crust. Top with 1 cup blueberry pie filling. Spoon remaining sour cream mixture over pie filling.
- Bake at 400°F for 30 minutes. Cool and place in refrigerator to chill. Garnish with a tablespoon of pie filling on top of each slice prior to serving.
Nutrition Facts : Calories 426.8, Fat 19.4, SaturatedFat 9.1, Cholesterol 51.7, Sodium 200.1, Carbohydrate 59.9, Fiber 2.4, Sugar 43.3, Protein 4.3
BLACKBERRY SOUR CREAM PIE
An easy, tasty summer pie to make. Take advantage of those wonderful little berries at your farmers market. A comment from another member: If there is a tendency for too much juice in the pie, Ive found that adding tapioca roughly 2 tablespoons to the berries before putting into the pie shell will correct the problem. Of course you should like tapioca to do this.
Provided by Miss Annie
Categories Pie
Time 1h
Yield 1 Pie
Number Of Ingredients 9
Steps:
- Combine one cup sugar, sour cream, flour, and salt.
- Place berries in pie shell.
- Spread sour cream mixture on top.
- Combine bread crumbs and 2 tablespoons.
- sugar, and butter.
- Sprinkle on top.
- Bake 375F degrees for 40-45 minutes or until 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
BLUEBERRY SOUR CREAM PIE
This is an easy no-fail pie, to make it even easier use a store-bought frozen pie crust, if you are using frozen berries you will need to adjust the baking time slightly, prep time does not include making the pie crust.
Provided by Kittencalrecipezazz
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 400 degrees (bottom oven rack).
- Fit the prepared pie pastry into a 9-inch glass pie plate; flute edges as desired.
- For the topping; in a small bowl combine the flour, sugar and cinnamon together; using fingers blend in the cold butter.
- Mix in the chopped nuts; set aside.
- In a large bowl combine flour with sugar and salt.
- In another bowl combine the sour cream, egg, almond extract until smooth and well combined, then add to the flour mixture; beat until combined.
- Mix in the blueberries.
- Pour the filling into the prepared pastry shell.
- Bake pie for 25 minutes.
- Remove from oven and sprinkle the topping over the pie; return to oven for another 10-15 minutes.
- *Note* baking time will need to be increased slightly for frozen blueberries.
- Chill pie before serving.
Nutrition Facts : Calories 548.9, Fat 29.3, SaturatedFat 11.8, Cholesterol 67.4, Sodium 255.6, Carbohydrate 68.2, Fiber 3.8, Sugar 41, Protein 6.3
CREAMY BLUEBERRY PIE
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.
Provided by Susan Meyer
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
- 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.
- 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.
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 67.3 g, Cholesterol 68.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 250.3 mg, Sugar 44 g
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