Sour Cream Blueberry Pie

🧂 Ingredients

• 1 butter pie crust

  (see recipe or use store-bought)
• ¾ cup sugar
• 2 tablespoon all-purpose flour
• 1 cup sour cream
• 1 large egg
• 1½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2½ cups blueberries

  (fresh or thawed from frozen)
• 6 tablespoon all-purpose flour
• 4 tablespoon sugar
• 3 tablespoon butter

  (cold)

Instructions

• 1 Preheat your oven to 400°F (205°C/Gas Mark 6).
• 2 Roll your 1 butter pie crust into a 9-inch deep dish pie pan (or use a
  store-bought crust), and cover the edges with foil to prevent them from burning
  in the oven.
• 3 In the bowl of your stand mixer (or in a large mixing bowl), mix together ¾ cup
  sugar and 2 tablespoon all-purpose flour.
• 4 Beat in 1 cup sour cream, 1 large egg, 1½ teaspoon vanilla extract, ½ teaspoon
  ground cinnamon, and ¼ teaspoon salt at medium speed for 5 minutes. Then, use a
  silicone spatula to gently fold in 2½ cups blueberries.
• 5 Pour the filling into your pie crust and bake in the oven at 400°F (205°C/Gas
  Mark 6) for 30 minutes.
• 6 Meanwhile, in a small bowl, use a fork to mix together 6 tablespoon all-purpose
  flour, 4 tablespoon sugar, and 3 tablespoon butter.
• 7 Remove the pie from the oven and sprinkle on the topping, covering the entire
  pie. Bake for another 10 minutes, or until the topping is golden in color.
• 8 Take the pie out of the oven, remove the foil, and let it cool completely before
  slicing and serving.

Nutrition Info