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Blueberry Sour Cream Pie
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1 c | sour cream |
3 Tb | flour |
3/4 c | sugar |
1 tsp | vanilla |
1/4 tsp | salt |
1 | egg, beaten |
2 1/2 c | fresh or frozen blueberries |
*One unbaked pie shell Pecan topping (optional) | |
1/2 to 3/4 cup | flour |
1/2 cup | soft butter or margarine |
1/4 | brown sugar |
Beat together sour cream, flour, sugar, vanilla, salt and egg until smooth, about 3 minutes. Gently fold in blueberries. Pour into pie crust and bake at 400 for 25 minutes. Combine the topping and sprinkle mixture over pie and continue to bake for 10 minutes more. Cool and chill before serving. | |
Pie Crust | |
2 Cups | flour |
1 tsp | salt |
1 cup | butter flavored Crisco |
1 | egg |
1 Tb | cider vinegar |
4 Tb | cold water |
This crust recipe will yield two crust. Cut Crisco into dry ingredients. Add: | |
Water, cider, vinegar, egg |
Mix well. Put on two, floured plastic wrap. Put in fridge for an hour or so. Roll out on well floured surface.
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