Blueberry Sour Cream Pie


Serves: 5
Total Calories: 434

Ingredients

1 ready-made pie crust
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1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
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Topping:
6 tablespoons flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

Directions:

Follow one-crust pie directions on package. Place in 9-inch glass pie plate. Fold edge under, crimp, freeze 10 minutes. Prick with fork. Bake until sides are set, about 12 minutes.

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Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake at 350° until filling is just set, about 25 minutes.

Topping:
Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie at room temperature.

Nutritional Facts:

Serves: 5
Total Calories: 434
Calories from Fat: 199

This Blueberry Sour Cream Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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