Today is an exciting day, as many food bloggers from around the internet are posting pictures and stories about pie! Its Pie Day, organized by Shauna and Garrett. Admittedly, I was not always a fan of pie. I used to think fruit pies were gooey and sickening sweet, likley due to the unfortunate fact that many pie fillings I ate as a child came out of a can. I did like some pie. My favorite pie growing up was a Pennsylvania Dutch creation called Funny Cake. From what I remember, it was a pie crust filled with a small layer of bitter chocolate on the bottom, topped with fluffy cake. Mmmmm...I can still remember the taste. My grandmother made this pie for most holiday celebrations but I never made it myself. If I can find the recipe maybe I will make it one day.
In the mean time, I have taken it upon myself to better understand fruit pies. My first few attempts were a runny mess. The fresh fruit tasted wonderful and was much better than the canned version, but I was kind of annoyed by the mess. Then I discovered sour cream pies - fruit pies made with a touch of sour cream for added creaminess and improved texture. Excellent.
After making a trip to pick blueberries at a local organic blueberry farm, I knew I needed to make a pie with blueberries. So for the #pieparty today I decided to try my hand at Blueberry Sour Cream Pie! I was so excited that I made two pies and gave one to my neighbors.
The resulting texture was perfect and just as I expected - juicy blueberries bursting in my mouth followed by a creamy, silky texture of the sour cream and a crunch of pie crust. Mmmm. Now I need more practice making pie crust and I may just turn into a pie making fiend! Enjoy!
Blueberry Sour Cream Pie
Slightly adapted from recipe on Allrecipes.com, original here
4 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 1/2 cup sugar, divided
1/3 + 1/2 cup all-purpose flour, divided
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C).
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
Line a 9-inch, deep dish pie pan with the prepared pie shell. Place blueberries in pie shell and spoon sour cream mixture over berries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
Bake for 50 to 55 minutes or until lightly browned. Remove from oven and cool completely before serving.