Blueberry pot pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Blueberries |
| 3 | tablespoons | Blueberry fruit spread |
| 1 | tablespoon | All-purpose flour |
| 2 | tablespoons | Sugar; divide |
| 2 | tablespoons | Butter or margarine cut into pieces |
| 3 | tablespoons | Butter or margarine soften |
| ½ | cup | Sugar |
| 1 | Egg | |
| ½ | teaspoon | Vanilla extract |
| ¼ | cup | Sour cream |
| ¾ | cup | All-purpose flour |
| ¼ | teaspoon | Baking powder |
| ⅛ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 1½ | cup | Chopped pecans |
Directions
FILLING
CRUST
(Redbook)
Heat oven to 325. Grease and flour and 8" round or 1 1/2qt shallow baking dish.
For filling: place blueberries in baking dish and toss with fruit spread, flour, Tbs sugar and dot with butter.
For crust: beat butter and sugar until creamy. Add egg and vanilla and beat until light and fluffy. Beat in sour cream. Mix four, baking Powder and baking soda, and salt into butter mixture. Fold in chopped pecans.
Drop batter by spoonfuls over blueberries. Sprinkle with remaining sugar, and bake on bottom shelf 45-55 minutes, until golden brown and cooked through. Serves: 8 Posted to JEWISH-FOOD digest V97 #236 by Sara Sutherland <msuther@...> on Aug 21, 1997