Blueberry pot pie

1 Servings

Ingredients

QuantityIngredient
6cupsBlueberries
3tablespoonsBlueberry fruit spread
1tablespoonAll-purpose flour
2tablespoonsSugar; divide
2tablespoonsButter or margarine cut into pieces
3tablespoonsButter or margarine soften
½cupSugar
1Egg
½teaspoonVanilla extract
¼cupSour cream
¾cupAll-purpose flour
¼teaspoonBaking powder
teaspoonBaking soda
teaspoonSalt
cupChopped 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