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
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
BLUEBERRIES AND SOUR CREAM
Every day at the resort at 1:00 pm, we (the staff) would charge to the dining room to get last call for lunch. This, of course was breakfast for the band. We would stuff ourselves and invariably end the meal with an order of blueberries and sour cream, which would push it over the top.
Provided by Food Network
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol.
- In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch. Add it to the pot and cook until clear, about 3 more minutes. Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream.
BLUEBERRY SOUR CREAM PIE (EASY)
I got this one out of a book about restaurants in Florida - the recipe was courtesy of Timmy's Nook on Captiva Island. It is an easy but elegant dessert when time is short. It takes advantage of convenience items - pre-made graham cracker crust and canned blueberry pie filling. It does have to be chilled for a few hours (which I did not include in the prep and cooking time).
Provided by MA in Florida
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 535.9, Fat 20.9, SaturatedFat 9.4, Cholesterol 78.2, Sodium 373.2, Carbohydrate 83.1, Fiber 2.5, Sugar 64.8, Protein 5.3
MARIE CALLENDER'S SOUR CREAM BLUEBERRY PIE
This Sour Cream Blueberry Pie taste just like Marie Callendar's pie.
Provided by Stephanie Manley
Categories Dessert
Time 20m
Number Of Ingredients 16
Steps:
- In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.
- While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch in a small bowl.
- When apples are done add lemon juice and berry juice. Cook and stir until blended. While stirring on medium heat, add dissolved cornstarch slowly and stir constantly until thickened.
- Add berries and cinnamon mix through. Remove from heat and cool before placing it into cooled prepared pie shell. Refrigerate until thoroughly chilled.
- Dissolve gelatin in 2 tablespoon water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar is dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir.
- Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour Cream topping may be smoothed over Blueberries while lukewarm and chill. Pie may be garnished with whipped cream.
Nutrition Facts : Calories 332 kcal, Carbohydrate 55 g, Protein 2 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 193 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
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
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 COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
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 BREAD WITH SOUR CREAM
I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!
Provided by Smiley:D
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking powder, and salt in a medium bowl until combined.
- Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
- Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
- Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
- Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
- While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
- Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g
BLUEBERRY SOUR CREAM PIE BARS
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a food processor, pulse together 3/4 cup sugar, flour, and 1/8 teaspoon salt. Add the butter and let the food processor run until the butter is completely crumbled. With the food processor still running, slowly pour in the water. Pulse a few more times. The dough should still be crumbly but stick together when squeezed.
- Prepare an 8 x 8-inch square pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides. Reserve ½ cup of pie crust. Press the rest of the crust down into the bottom of the pan evenly.
- Whisk together sour cream, 1/3 cup sugar, lemon juice, cornstarch, vanilla, and ½ teaspoon salt. Lightly fold in the blueberries. Pour the mixture into the crust.
- Sprinkle the reserved pie crust on top of the blueberries.
- Bake for 40 minutes, then raise oven temperature to 400 degrees and bake for another 20 minutes. Remove from the oven and let cool. Refrigerate for 3-4 hours before slicing and serving.
Nutrition Facts : Calories 346, Cholesterol 40, Fiber 2, Protein 3, Sodium 490, Carbohydrate 52, Fat 14
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.
NO-BAKE BLUEBERRY CREAM PIE
This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h25m
Yield 8 servings (one 9-inch pie)
Number Of Ingredients 11
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.
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- In a large bowl, beat cream cheese until smooth. Add in the powdered sugar and vanilla and beat in until blended.
- Add the sour cream, cool whip and dash of salt. Fold until well combined, and spread into the prepared pie crust. Cover and refrigerate.
- In a medium sized sauce pan, whisk the cornstarch and sugar together. Add the water and lemon juice and blend until smooth.
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- Preheat the oven to 350°F. In a medium bowl, whisk together sour cream, sugar, eggs and vanilla. Gently stir in blueberries.
- Pour mixture into pie crust and bake 55 to 65 minutes or until custard is slightly puffed and just set in the middle.
- Allow pie to cool to room temperature. If desired, chill before sprinkling with powdered sugar and serving.
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- Add sugar and cornstarch to a heavy saucepan. Set heat to MEDIUM and whisk in the milk, lemon zest, and lemon juice. Add the egg yolks in a thin stream, whisking vigorously, and cook until thickened. Remove from heat and stir in butter until melted.
- Use a hand or an electric stand mixer to whip the heavy cream for 2 or 3 minutes, until beginning to thicken. Add powdered sugar and whip again until stiff peaks form. Decorate the pie with the whipped cream, as desired, and serve.
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- Preheat oven to 400 degrees Fahrenheit. Roll pie crust out and place in pie crust, prick crust with a fork to prevent air bubbles. Set aside.
- Whisk together sugar, sour cream, egg, vanilla, almond extract, lemon juice, salt, and flour until smooth. Fold in blueberries. Cover the edges of the crust with foild so they don’t get too brown. Pour into unbaked pie crust. Bake for 30 minutes.
- While pie is baking prepare the crumble. Use a two knives to cut butter into flour. Once you have pea sized butter and flour mixture, stir in sugar and salt.
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