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Blueberry Sour Cream Pie Ingredients: - 1 cup sour cream
- 2 tablespoons all-purpose flour
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 1/2 cups fresh or frozen blueberries
- 1 unbaked 9-inch pie shell
- .
- Pecan Topping:
- 3 tablespoons all-purpose flour
- 3 tablespoons soft butter or margarine
- 3 tablespoons chopped pecans
Preparation:In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes. Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving. Serves 8 to 10. More Blueberry Recipes Blueberry Pizza Blueberry Cobbler Recipe Blueberry Roly Poly Blueberry Pie with Cream Cheese Blueberry Freezer Jam Blueberry Buckle Blueberry Pound Cake Blueberry Pudding Cake Blueberry Muffins I Blueberry Parfaits Blueberry Crisp Red White and Blueberry Squares Blueberry Pancakes Blueberry Pie Blueberry Waffles Blueberry French Toast No Bake Blueberry Pie Easy Blueberry Cake Blueberry Cream Cheese Muffins Lemon Blueberry Pancakes Lemon Crusted Blueberry Pie Very Blueberry Morning Muffins Blueberry Chess Squares Blueberry Stack Cake
Blueberry Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter |
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#2 Ingredients: ***Crust*** 1 1/4 cup all purpose flour 1/2 cup chilled unsalted butter, cut into pieces 2 tablespoons sugar 1 pinch salt 4 tablespoons ice water (or as needed) ***Filling*** 1 cup sour cream 3/4 cup sugar 2 1/2 tablespoons all purpose flour 1 egg, beaten to blend 3/4 teaspoon almond extract 1/4 teaspoon salt 2 1/2 cups fresh blueberries ***Topping*** 6 tablespoons all purpose flour 1/4 cup chilled unsalted butter, cut into pieces 1/3 cup chopped pecans 2 tablespoons sugar
Turn this recipe into a puzzle! [click] Directions: FOR CRUST: Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
Preheat oven to 400F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
FOR FILLING: Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
FOR TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature. |
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Blueberry Sour Cream Pie presented by The Inn at Merridun | Email this page to a Friend | <!- custom code start --->INGREDIENTS: 2 deep dish pie crusts, unbaked FILLING: 2 cups sour cream 2 eggs 1 1/2 cups sugar 1/2 cup flour 1 1/2 tsp almond or lemon extract 4 cups fresh or frozen blueberries + 2 tbsp flour TOPPING: 1 cup flour 1 stick butter 2/3 cup sliced almonds 1/3 cup sugar DIRECTIONS: - Filling: Mix all filling ingredients, except blueberries. Toss blueberries with 2 tbs flour and fold into sour cream mixture. Pour into crusts.
- Bake at 350 until filling is just setting, about 25-30 minutes. Sprinkle topping mixture over tops of pies and bake another 12-15 minutes. Cool to room temperature; serve near room temperature; refrigerate unused portions.
- Topping: Place flour, butter, sugar in food processor and pulse on and off until crumbly. Add sliced almonds and pulse briefly.
| The Inn at Merridun Union, South Carolina Stately antebellum nestled on 9-wooded acres only one hour from Columbia & Charlotte; only 3 hrs from Atlanta & Charleston! | Click here for pictures and information about the inn. | More The Inn at Merridun Recipes: Merridun's Egg & Ham Casserole | | type=text/javascript></SCRIPT> src="http://static.internetbrands.com/partners/afc/afc_glue.js?" type=text/javascript></SCRIPT> src="http://pagead2.googlesyndication.com/pagead/show_ads.js" type=text/javascript></SCRIPT> language=JavaScript1.1 src="http://pagead2.googlesyndication.com/pagead/ads?client=ca-ib_travel_sede_1&dt=1217771959844&adsafe=medium&oe=utf8&lmt=1217771959&num_ads=5&output=js&adtest=off&correlator=1217771959741&channel=BBOnline_Recipes_160x600%2CBBOnline_Domain&url=http%3A%2F%2Fwww.bbonline.com%2Frecipe%2Fmerridun_sc_recipe1.html&ad_type=text,image,flash,html&image_size=160x600&ref=http%3A%2F%2Fwww.google.com%2Fsearch%3Fsourceid%3Dnavclient%26ie%3DUTF-8%26rlz%3D1T4GWYE_enUS254US256%26q%3DBlueberry%2Bsourcream%2Bpie&frm=0&cc=99&ga_vid=356631275669945200.1217771960&ga_sid=1217771960&ga_hid=1667172178&flash=9.0.124.0&u_h=800&u_w=1280&u_ah=770&u_aw=1280&u_cd=32&u_tz=-420&u_his=10&u_java=true"></SCRIPT> | More Recipes Pies and Cobblers | | type=text/javascript></SCRIPT> src="http://static.internetbrands.com/partners/afc/afc_glue.js?" type=text/javascript></SCRIPT> src="http://pagead2.googlesyndication.com/pagead/show_ads.js" type=text/javascript></SCRIPT> language=JavaScript1.1 src="http://pagead2.googlesyndication.com/pagead/ads?client=ca-ib_travel_sede_1&dt=1217771960287&adsafe=medium&oe=utf8&lmt=1217771960&skip=5&num_ads=4&output=js&adtest=off&correlator=1217771959741&channel=BBOnline_Recipes_Bottom_728x90%2CBBOnline_Domain&pv_ch=BBOnline_Domain%2B&url=http%3A%2F%2Fwww.bbonline.com%2Frecipe%2Fmerridun_sc_recipe1.html&ad_type=text,image,flash,html&image_size=728x90&ref=http%3A%2F%2Fwww.google.com%2Fsearch%3Fsourceid%3Dnavclient%26ie%3DUTF-8%26rlz%3D1T4GWYE_enUS254US256%26q%3DBlueberry%2Bsourcream%2Bpie&frm=0&cc=99&ga_vid=356631275669945200.1217771960&ga_sid=1217771960&ga_hid=1667172178&flash=9.0.124.0&u_h=800&u_w=1280&u_ah=770&u_aw=1280&u_cd=32&u_tz=-420&u_his=10&u_java=true"></SCRIPT> | | | |
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Blueberry French Toast Casserole |
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