The cream in this pie is sour cream, which creates a rich, sweet custard that holds the tart blueberries.
Ingredients
SERVINGS: MAKES: 1 pie
- 1 unbaked pie shell
For the filling
- 1 cup sugar
- 1 cup sour cream
- 3 tablespoons flour
- ¼ teaspoon salt
- 4 cups blueberries
FOR THE CRUMB TOPPING
- ⅓ cup butter (cold)
- ½ cup flour
- ¼ cup sugar
Preparation
Preheat oven to 375°F. Combine sugar, sour cream, flour and salt. Spread the berries into the pie shell. Spread the sour cream topping over the berries.
For the crumb topping, sift the flour and the sugar. Mix in the butter with your fingers until combined and crumbly. Sprinkle over the top of the pie.
Bake for 40–45 minutes.
About this recipe
Read about Midwest Pie in Edible Reads, p. 50.
