Creamy Blueberry Pie Chef John Recipes
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| Creamy Blueberry Pie |
"This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make."
Ingredients :
- 3 cups fresh blueberries
- 1 (9 inch) deep dish pie crust
- For the Custard:
- 1 cup white sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs, beaten
- 1/2 cup sour cream
- For the Streusel:
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 2H20M |
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- Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
- Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
- In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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