Simple Recipe: Perfect Blueberry sour cream Pie

Blueberry sour cream Pie. Blueberry Sour Cream Pie - a sweet, yet tart pie made with a creamy filling, and a crumbly streusel topping. This one is always a big hit! This Blueberry Sour Cream Pie is coming to you straight from my hotel room today, as we are right in the thick of it with this move!

If desired, garnish with mint sprigs and additional blueberries. This delicious sour cream blueberry pie is made with sour cream and fresh or frozen blueberries. Serve it with a crumbly streusel topping. You can have Blueberry sour cream Pie using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Blueberry sour cream Pie

1. Prepare of Pastry :.
2. Prepare 250 gm of Plain flour.
3. You need 125 gm of butter Chilled , cubed.
4. Prepare 60 gm of Caster sugar.
5. Prepare 1 of Egg , beaten.
6. You need 2 tbsps of Water.
7. Prepare of Filling :.
8. Prepare 1 to 8 inchs of Pastry shell , prepared.
9. It's 1 package of vanilla Instant pudding (3 1/2 oz).
10. You need 1 can of Blueberry pie filling.
11. Prepare 1 1/2 cups of Milk.
12. You need 1 cup of Sour cream.
13. It's 1/2 tsp of Lemon juice.

Blueberry filling is the star here, so feel free to use your own homemade pie pastry shell or buy a frozen crust from the grocery store. In a medium-sized bowl, whisk together the sour cream, sugar, eggs, and vanilla extract. If sour cream sounds a bit strange to you, hang with us for a minute. It goes so nicely with the fresh, sweet blueberries and makes for a great complementary ingredient We had some ardent blueberry pie lovers try this out and all of them were wowed by the simple addition of this unexpected ingredient.

Blueberry sour cream Pie step by step

1. The pastry: sift the flour in to a large bowl. Add the butter and rub in until the mixture resembles to fine bread crumbs..
2. Stir in the sugar, then add egg and water to make it soft. Wrap in cling film and chill for 30 minutes..
3. Roll out the pastry on a lightly floured surface. Bake blind in a preheated oven at 200° for 10 minutes until the pastry shell is beginning to brown at the edge. Remove the beans and foil and bake for another 10minutes. Leave to cool..
4. Baking blind: Prick the pastry shell all over with a fork. Line with a piece of foil, allowing it to come high above the rim so that it can be lifted out easily after baking. Fill the shell with ceramic baking beans or uncooked rice and bake in a preheated oven at 190° for 10 minutes. Remove the beans and foil and bake for another 10 minutes..
5. Pour two-thirds blueberry pie filling in to the baked pastry shell. Pour cold milk in to a bowl and add instant pudding and beat slowly for one minute on lowest speed in electric mixer until well blended..
6. Add sour cream and lemon juice to the pudding and mix until well blended. Spread over blueberry filling and top the pudding mixture with remaining blueberry filling. Refrigerate 4 hours before serving..

You don't taste the sour cream, which allows the blueberries to come shining through! I do it with all pies just because well…just in case. Try this Blueberry Sour Cream Pie recipe, or contribute your own. As I type this post in the late night hours…I am wishing I were feasting on this delectable, heavenly pie this very minute. This pie is so delightful I invited it to both my dessert plate, and then to my breakfast plate the next morning.