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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 8 servings |
||
| Calories 325 | ||
| Calories from Fat 162 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.0g | 27% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 214mg | 8% | |
| Potassium 130mg | 3% | |
| Total Carbohydrate 38.9g | 12% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 24.3g | ||
| Protein 3.7g | 7% | |
Blueberry Pie
By: Mike Hollinger
Jun 18, 2004
Best Blueberry Pie you will ever taste!!!
SERVES 8 , 1 9inch Pie
Ingredients
- 1 cup sour cream
- 2 tablespoons flour
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 1/2 cups blueberries
- 1 unbaked 9 inch pie shell
- 3 tablespoons flour
- 1 1/2 tablespoons butter
- 3 tablespoons crushed pecans
Directions
1
Combine first six ingredients.2
Beat 5 minutes at medium speed until smooth.3
Fold in blueberries. Pour filling into shell.4
Bake at 400 for 20-25 minutes (until brown on top). Remove from oven.5
Combine remaining ingredients, stirring well. Sprinkle over pie.6
Cook 10 more minutes.7
Chill before serving.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: FoodieFanatic
On Aug 24, 2009
A nice change from regular blueberry pie. With blueberries in season, I had to try this out and we loved every piece we had!
From: wendy1872
On Jul 13, 2008
Used fresh picked berries, yummy! Easy to put together. Not a fan of fruit pies but enjoyed this pie. Creamy texture appealed to me more then thick gelled fruit pie. Thank you for a great recipe!
From: Donut Chef
On Aug 4, 2005
Great pie! Very unusual--similar to a pecan pie with custard underneath and blueberries on top. This is a family of pie lovers, and it passed our exacting standards! I used light sour cream, so I increased the flour to 3 tablespoons. It also took longer to bake than listed, more like 45 or 50 minutes, probably due to the use of frozen blueberries. Great topping!
From: Elly in Canada
On Nov 4, 2004
My son loves blueberry pie and to quote him "this pie is so creamy and delicious, like a blueberry custard" it deserves 5*s. I had 4 cups of frozen wild berries and followed the recipe, it was still sweet enough. I made a two crust pie, so did not make the topping mixture. I had to adjust the bake time to 55 minutes. (10 minutes @ 400 and then 45 minutes @ 350) Thanks Mike, this is a keeper!
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