Blackberrysourcreampie Recipes

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BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

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

1 deep dish unbaked pie crust
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))
3 tablespoons flour
2 tablespoons sugar
1 1/2 tablespoons cold butter

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



Blueberry Sour Cream Pie image

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

1 unbaked pie crust
3/4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups blueberries (fresh or frozen)
3 tablespoons flour
2 tablespoons sugar
1 1/2 tablespoons butter
3 tablespoons finely chopped pecans

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.

BLACKBERRY SOUR CREAM PIE



Blackberry Sour Cream Pie image

An easy, tasty summer pie to make. Take advantage of those wonderful little berries at your farmers market. A comment from another member: If there is a tendency for too much juice in the pie, Ive found that adding tapioca roughly 2 tablespoons to the berries before putting into the pie shell will correct the problem. Of course you should like tapioca to do this.

Provided by Miss Annie

Categories     Pie

Time 1h

Yield 1 Pie

Number Of Ingredients 9

4 cups fresh blackberries (Frozen, if you must)
1 cup sour cream
3 tablespoons flour
1 cup sugar
1/4 teaspoon salt
1/4 cup fine breadcrumbs
1 tablespoon butter (melted) or 1 tablespoon margarine (melted)
2 tablespoons sugar
1 unbaked pie shell

Steps:

  • Combine one cup sugar, sour cream, flour, and salt.
  • Place berries in pie shell.
  • Spread sour cream mixture on top.
  • Combine bread crumbs and 2 tablespoons.
  • sugar, and butter.
  • Sprinkle on top.
  • Bake 375F degrees for 40-45 minutes or until done.

BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

Categories     Nut     Dessert     Bake     Kid-Friendly     Blueberry     Summer     Sour Cream     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 19

CRUST
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
FILLING
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
TOPPING
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

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.

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