blueberry cream pie #1
- Categories
- Pie
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sour cream |
| 2 tablespoons | Flour |
| ¾ cup | Sugar |
| 1 teaspoon | Vanilla |
| ¼ teaspoon | Salt |
| 1 | Egg; beaten (up to) |
| 3 cups | Fresh blueberries |
| 1 | (9 inch) pie shell; unbaked |
| 4 tablespoons | Flour |
| 4 tablespoons | Butter; softened |
| 4 tablespoons | Chopped pecans |
| 8 | servings. |
Combine first 6 ingredients and beat 5 minutes at medium speed or until smooth. Fold in blueberries. Pour into pie shell and bake at 400ø for 25 minutes. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake an additional 10 minutes. Chill well before serving. Yield: 6 to SUSAN GREGORY (MRS. H. WATT)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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