First up is an experimental Blueberry Sour Cream Pie. This is a new recipe for me, I am usually a traditionalist when it comes to things like this, but I thought I would change things up a bit. I love sour cream, so after giving it a try (and another try, and maybe one more sliver of a try) I am happy to report this recipe is no longer experimental - it is a keeper. The filling is really delicious; it's kind of like a light custard with blueberries suspended in it. To me, it tasted like the vanilla ice cream that usually goes on top is inside.
The recipe appears to have a lot of steps, but it really is easy - it is just a lot of in and out of the oven and don't forget to reduce the temperature after the pie crust is partially baked. Being the person that I am I always have to change things a bit, so here is what I did for he Oh Me, Oh My Blueberry Pie:
Preheat oven to 400 degrees.
Preparation of Crust:
Prepare crust and refrigerate until chilled. After the crust has chilled, (Just 5 -10 minutes - when the crust is chilled it prevents it from shrinking too much) press a piece of foil that has been sprayed with cooking spray over the pie crust. Weight the foil down with pie weights or dried beans. Bake for 12 minutes and remove foil.
Reduce heat to 350 degrees.
Make the Filling:
Mix together sour cream, egg, sugar, flour, vanilla, lemon juice and salt. Stir until well mixed. Fold in blueberries. Pour into partially baked crust. Bake for 30 minutes.
Mix up Topping:
While pie is baking, mix brown sugar, flour, cinnamon in a medium bowl. Cut in butter until mixture is crumbly. Spread over pie and bake 15 minutes or until topping is lightly browned.
Let cool on a rack for at least two hours. Refrigerate after serving. It is good cold too - don't ask me how I know this because I didn't have more than a sliver.
Okay, this may look like more than a sliver, but the kids wanted some too. They did - really!