Cookbook:Blueberry Cream Pie

| American cuisine | Vegetarian Cuisine | Dessert

This recipe for blueberry cream pie is from chef Taylor Piercefield.

Pie

 * 1 container (8 ounces / 225 g) sour cream
 * 2 tablespoons flour
 * ¾ cup (150 g) white sugar
 * 1 teaspoon vanilla
 * 1 egg, beaten
 * 2½ cups (500 g) fresh blueberries
 * 1 ea. 9-inch (23 cm) unbaked pie shell

Topping

 * 3 tablespoons flour
 * 3 tablespoons butter
 * 3 tablespoons pecans, chopped

Pie

 * 1) Preheat oven to 400°F (200°C).
 * 2) In a mixing bowl, combine sour cream, flour, sugar, vanilla, and egg.
 * 3) Beat until very smooth.
 * 4) Fold in blueberries.
 * 5) Pour filling into pie shell.
 * 6) Bake for 25 minutes.

Topping

 * 1) In a small bowl, mix flour, butter and pecans, stirring well.
 * 2) Sprinkle over pie and bake an additional 10 minutes.
 * 3) Remove from oven.
 * 4) Cool on wire rack, then chill.

Notes, tips, and variations

 * A little whipped cream on top is a nice addition.