BCL - Creamy Blueberry Pie Best Dishes

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Creamy Blueberry Pie

"This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make."

Ingredients :

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
For the Custard:
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
For the Streusel:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter

Instructions :

Prep : 25M	Cook : 8M	Ready in : 2H20M

Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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