Blueberry Sour Cream Pie Easy Food

BLUEBERRY SOUR CREAM PIE

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 (EASY)

Steps:

• In a mixing bowl, combine first 6 ingredients.
• Mix well.
• Pour into unbaked pie shell.
• Bake in 350° oven for 30 minutes or until center is set.
• Top hot pie with blueberry pie filling.
• Chill for several hours.
• When ready to serve top with whipped cream or cool whip.

BLUEBERRY SOUR CREAM PIE

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.

NO-BAKE BLUEBERRY CREAM PIE

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

EASIEST BLUEBERRY SOUR CREAM PIE

Steps:

• Fill prepared crust with washed berries.
• Melt jelly in saucepan and pour over the berries in the crust.
• Spread sour cream over the top and chill in refrigerator for at least 2 hours but not much longer because the sour cream will separate.
• Serve!

EASY BLUEBERRY CREAM PIE

Steps:

• In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
• Fold in Cool Whip.
• Spoon half of mixture into pie crust; top with 1 cup blueberries.
• Spread with remaining cream cheese mixture.
• Scatter with remaining blueberries.
• Cover with plastic wrap and refrigerate at least 5 hours.

BLUEBERRY SOUR CREAM PIE

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.

BLUEBERRY SOUR CREAM PIE

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.

CREAMY BLUEBERRY PIE

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.