Cook time: 55 mins | Prep time: 20 mins | Serves: 6-8
Blueberries are my mom’s favorite. She loves desserts with blueberries. So many times I surprised her with her favorite blueberry dessert. Her ultimate fave is this Blueberry Cream Pie. It is loaded with either fresh or frozen blueberries. This pie is super easy to whip up. We love to enjoy this chill, especially during the scorching day. It’s our perfect summer dessert made with traditional pie crust (or if preferred homemade Graham cracker crust). It is a light, refreshing, and very delightful dessert that’s excellent to bring to picnics or any of your family gatherings. This recipe is also pretty versatile. You can use different fruits and berries such as peaches.
2 eggs, beaten
1 unbaked pie shell
1/3 cup all-purpose flour
1 cup sugar
1/8 teaspoon salt
1/2 cup sour cream
3 cups fresh or frozen blueberries
1/4 cup butter
1/2 cup sugar
1/2 cup all-purpose flour
How to make Blueberry Cream Pie
Step 1: In a pastry shell, place the fresh blueberries. If you opt to use frozen blueberries, set them out on paper towels until partially thawed before adding them into the pie shell. Set aside.
Step 2: Whisk 1 cup sugar with 1/3 cup flour and salt. Then, add the eggs and sour cream, stirring well until incorporated. Into the mixture, spoon over the berries.
Step 3: Mix the rest of the sugar and flour until combined. Using a pastry blender, cut in the butter until you have a mixture that resembles a coarse meal. You can make this earlier by mixing all the ingredients in a Tupperware bowl with a tight-fitting lid. Shake it well.
Step 4: Over the sour cream mixture, evenly sprinkle the crumble.
Step 5: Place in the oven and bake for about 55 to 65 minutes at 350 degrees F or until the pie is lightly browned.
Step 6: Slice and serve the blueberry cream pie with a scoop of ice cream. Enjoy!
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