BLUEBERRY SOUR CREAM PIE

Hey y’all! This Blueberry Sour Cream Pie is coming to you straight from my hotel room today, as we are right in the thick of it with this move!

I photographed this one a few weeks ago before the movers came and I’ve been saving it up to share with you today.

It’s been hard being away from the blog and I am seriously missing my kitchen. We’ve been eating out for dinner almost every night which sounds nice, but oh what I wouldn’t give for a home cooked meal right about now.

We’ve managed to eat breakfast and lunch at our hotel most days to help save money (read: lots of cold cereal and ham sandwiches) but I am really dreaming about that first meal I get to make in my new kitchen.

Ingredients

1 deep dish unbaked pie crust

Filling:

3/4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups blueberries fresh or frozen (if using frozen, thaw and drain really well)

Topping:

3 tablespoons flour
2 tablespoons sugar
1 1/2 tablespoons cold butter

instructions

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.
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full recipe here : belleofthekitchen.com

BLUEBERRY SOUR CREAM PIE