Blueberry Sour Cream Pie Food

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.

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.

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.

BLUEBERRY SOUR CREAM CRUMB PIE

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.