SOUR CREAM BLUEBERRY PIE From Neesie
1/2 cup sugar
1/2 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sour cream
1 egg
2 teaspoons vanilla extract
3 cups fresh blueberries
1 unbaked 9" pie shell
1/4 cup firmly packed light brown sugar
1-1/2 tablespoons unsalted butter melted
Preheat oven to 350. In a large bowl stir together the sugar, 2
tablespoons of the flour, 1/4 teaspoon of the cinnamon and the salt.
Add sour cream, egg, and vanilla then beat until well blended. Fold
in the blueberries. Spoon the blueberry mixture into the pie shell.
In a small bowl stir together the remaining flour, brown sugar,
remaining cinnamon and melted butter forming crumbs. Sprinkle crumbs
over the blueberry mixture and bake for 55 minutes. Remove pie to a
wire rack and cool completely before cutting.
1/2 cup sugar
1/2 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sour cream
1 egg
2 teaspoons vanilla extract
3 cups fresh blueberries
1 unbaked 9" pie shell
1/4 cup firmly packed light brown sugar
1-1/2 tablespoons unsalted butter melted
Preheat oven to 350. In a large bowl stir together the sugar, 2
tablespoons of the flour, 1/4 teaspoon of the cinnamon and the salt.
Add sour cream, egg, and vanilla then beat until well blended. Fold
in the blueberries. Spoon the blueberry mixture into the pie shell.
In a small bowl stir together the remaining flour, brown sugar,
remaining cinnamon and melted butter forming crumbs. Sprinkle crumbs
over the blueberry mixture and bake for 55 minutes. Remove pie to a
wire rack and cool completely before cutting.
