Blueberry Sour Cream Pie

 I recently had my friends, Maggie and Joe, to my apt for dinner. It was going to be a weeknight get together, so I knew it had to be something quick and easy. For dinner I made Shrimp Maureen, just because it's super easy and it's ready in a snap. And for dessert, I made this fabulous pie! It's light and refreshing and is the perfect summer dessert!
 At first, I wasn't sure what sort of dessert I would make, so I did what I always do. I looked to see what ingredients I had on hand, just to see if there was anything I could just throw together. Blueberries, great.... sour cream, hmmm...... And then I remembered making a Sour Cream Rhubarb Pie once upon a time... I thought "I bet I could probably come up with a blueberry version of it!" So I did a little googling and came up with this recipe, which is a tweaked version of a recipe I found on Food.com. The filling is so simple to make you don't even need a mixer, and it was a great do ahead dessert because it's best when you chill it for several hours or overnight. Perfect!! 
 Maggie and Joe absolutely LOVED it! And I must say, I was pretty impressed with myself too! So if you happen to have some fresh blueberries and you're looking for something fresh and yummy, look no further! Give this recipe a try and I'll bet you'll get rave reviews too.
It's just absolutely delicious!


1 unbaked pie crust: purchased, your own, or make half recipe for Easy Pie Crust

 Filling:
3/4 cup sugar
 2 tablespoons flour
1 cup sour cream
1 egg
1 1/2 teaspoons vanilla
1 tsp fresh lemon juice
1/4 teaspoon salt
2 1/2 cups blueberries (fresh or frozen)

Topping:
3/4 flour
1/3 cup sugar
1/3 cup brown sugar
 8 Tbs. (1 stick) cold unsalted butter, cut into 3/4" pieces
1/2 tsp cinnamon
1/4 tsp salt 

Heat oven to 400ºF.
Line your pie plate with crust. Flute to make a decorative edge. Set aside.

Mix sugar and flour together in bowl. Beat in sour cream, egg, vanilla, lemon juice, and salt together until smooth. Fold in blueberries. Pour into pie crust, and bake for 25 minutes. (May need to adjust temperature and time for frozen berries). Meanwhile, combine topping ingredients. Remove pie from oven after the 25 minutes, and sprinkle on topping. Return pie to oven and bake 10 minutes more. Chill before serving with whipped cream, or sweetened sour cream or crème fraîche.

Tips:

If you use salted butter, you can omit the salt from the topping.

For a little extra crunch, add finely chopped pecans to the topping. 

Not a fan of blueberries? Use whatever kind of fruit you like! Or you a combination! I bet strawberries and kiwi would be fabulous. Or maybe peaches and mangoes. MMM!!