Sour cream blueberry pie
June 24, 2009
MAKES 8 SERVINGS
1 cup sour cream
2 tablespoons all-purpose flour
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon salt
1 egg, beaten
2½ cups fresh or frozen blueberries (thawed and drained)
1 unbaked 9-inch pie shell
PECAN TOPPING
3 tablespoons all-purpose flour
3 tablespoons soft butter or margarine
3 tablespoons chopped pecans
In a mixing bowl, beat together sour cream, flour, sugar, vanilla, salt and egg until smooth (about 4 to 5 minutes). Gently fold in blueberries. Pour into pie crust. Mix together topping ingredients and sprinkle over filling. Bake at 400 degrees for 25 minutes.
Blueberry-Recipe.com
Nutrition facts per serving: 342 calories, 19 g fat, 8 g saturated fat, 50 mg cholesterol, 40 g carbohydrates, 4 g protein, 281 mg sodium, 3 g fiber
