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Blueberry Buckle Sour Cream Pie




Source of Recipe


Elaine


List of Ingredients




Blueberry Buckle Sour Cream Pi



1/3 cup plus 3 Tbs. all purpose flour
1/3 cup brown sugar, packed
3 Tbs. unsalted butter, cut into small pieces
1/2 cup pecan pieces
1/2 cup sugar
1/8 tsp. nutmeg, grated
1/8 tsp. salt
1 cup sour cream
1 large egg
1/2 tsp. vanilla extract
2 cups fresh blueberries
1 refrigerated pie crust


Recipe




Combine 1/3 cup flour and brown sugar in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Stir in pecans. Set topping aside.

Preheat oven to 400�F. Combine 3 Tbs. flour, sugar, nutmeg and salt in a large bowl. Whisk in next 3 ingredients until smooth. Stir in blueberries. Turn filling into crust.

Sprinkle topping evenly over top of pie. Place pie on a cookie sheet. Bake 40-45 minutes or until filling is just set in center and topping is golden. Let cool completely on a wire rack.

This recipe serves 8 people.