Blueberry Cream Pie Jesss Gramma Recipes

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BLUEBERRY CREAM PIE (JESS'S GRAMMA)



Blueberry Cream Pie (Jess's Gramma) image

We were a little disappointed that when the pie cooled it cracked and deflated. But after one delicious bite, we got over it. This is a really simple old-fashioned pie recipe. We loved the addition of sour cream to the filling. It makes the blueberry filling creamy, almost custard-like. The topping is sugary and crunchy......

Provided by Joey Wolf

Categories     Pies

Time 1h15m

Number Of Ingredients 11

3 c fresh or frozen blueberries
1 unbaked pie shell
1 c sugar
1/3 c all-purpose flour
1/8 tsp salt
2 eggs, beaten
1/2 c sour cream
CRUMB TOPPING
1/2 c sugar
1/2 c all-purpose flour
1/4 c butter

Steps:

  • 1. Place fresh blueberries in pastry shell. If using frozen blueberries, set out on paper towels until partially thawed. Then add to pie shell; set aside
  • 2. Combine 1 c sugar, 1/3 c flour, and salt. Add eggs and sour cream, stirring until well blended.
  • 3. Spoon over berries.
  • 4. Combine remaining sugar and flour. Cut in butter with a pastry blender until mixture resembles coarse meal. To do this easier: I combine all the ingredients in a Tupperware bowl with a tight fitting lid. Shake like crazy until the mixture is the required consistency.
  • 5. Sprinkle the crumble evenly over the sour cream mixture.
  • 6. Bake at 350F for 55-65 minutes or until lightly browned.
  • 7. Goes good with ice cream.

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