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.
BLUEBERRY CRUMB PIE
Provided by Food Network Kitchen
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
- Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
- Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
- Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.
EASIEST BLUEBERRY SOUR CREAM PIE
Use a ready-made pie crust plus 3 ingredients: fresh blueberries, sour cream and currant jelly! You may want to sprinkle a bit of sugar on top just before serving.
Provided by Oolala
Categories Pie
Time 2h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 320.6, Fat 16.1, SaturatedFat 7.2, Cholesterol 19.7, Sodium 182.4, Carbohydrate 43.8, Fiber 1.5, Sugar 28.1, Protein 2.8
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
EASY BLUEBERRY CREAM PIE
This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.
Provided by newspapergal
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
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
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.
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
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BLUEBERRY SOUR CREAM PIE - IN FINE TASTE
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4.4/5 (119)Total Time 55 minsCategory All DessertsCalories 275 per serving
- 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.
- After the pie has baked for 30 minutes remove it from the oven, remove foil from pie crust, and sprinkle with the crumble topping. Bake for an additional 10-15 minutes. Cool completely before serving.
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