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    Blueberry-Sour Cream Pie

    Source of Recipe

    From "Pie Academy" by Ken Haedrich

    Recipe Introduction

    "This is one of the easiest pies in this collection, made with a stovetop blueberry filling. Once that cools, a coat of sweetened cream cheese and sour cream gets spooned on top. It looks and tastes almost like an upside-down blueberry cheesecake, but with a lot less effort. If fresh blueberries are in season, I recommend folding a handful of them into the cooked berries when you spoon the filling into the pie shell."

    List of Ingredients

    ◦ 1 graham cracker crust

    ◦ 1 (1-pound) bag frozen blueberries
    ◦ 1 tablespoons lemon juice
    ◦ ⅓ cup granulated sugar
    ◦ 2 tablespoons cornstarch
    ◦ teaspoon vanilla extract
    ◦ 1 cup fresh blueberries (optional)

    ◦ 8 ounces full-fat cream cheese
    ◦ ⅓ cup confectioners' sugar
    ◦ 2 tablespoons granulated sugar
    ◦ 1 teaspoon finely grated lemon zest
    ◦ cup full-fat sour cream
    ◦ teaspoon vanilla extract


    Prepare the pie crust and press it into the bottom and up the sides of a 9 -inch standard pie pan. Refrigerate, prebake, and cool as directed. Refrigerate until needed.

    To make the filling, combine the frozen blueberries and lemon juice in a medium nonreactive saucepan. Cover and cook over medium to low heat until the blueberries are quite juicy, 7 to 10 minutes.

    Mix the granulated sugar and cornstarch together in a small bowl; stir into the blueberries. Bring the fruit to a boil, stirring. Once the fruit starts to boil, reduce the heat slightly and cook, stirring nonstop, for 1 minutes. Remove from the heat and stir in the vanilla. Transfer the fruit to a large bowl and cool for 30 minutes.

    If you're adding the fresh blueberries to the filling, fold them in now. Either way, spoon the filling into the pie shell and smooth with a spoon. Refrigerate for about 1 hour.

    To make the topping, place the cream cheese, sugars, and lemon zest in a medium bowl. Beat with an electric mixer (handheld is fine) until smooth and creamy. Add the sour cream and vanilla, and beat until smooth. Spoon all of the topping over the chilled pie and smooth with the back of a spoon. Refrigerate for at least 3 hours before serving. Cover and refrigerate leftovers.

    Makes 8 to 10 servings

    The pie is great just like this, but a sprinkling of crushed vanilla wafers or shortbread cookies makes a tasty, crunchy finish.

    Note that the creamy layer doesn't set up firm like a cheesecake. It stays softish, like thick yogurt, so your slices will probably slump a little.




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