luckytrim
Chef Extraordinaire
FRESH BLUEBERRY CREAM PIE
1 c. sour cream
1 tbsp. flour
3/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg, beaten
2 1/2 c. fresh blueberries
1 (10 inch) pie shell, unbaked
4 tbsp. flour
2 tbsp. margarine, softened
3 tbsp. chopped pecans
Combine first 6 ingredients and beat at medium speed of an electric mixer until smooth. Fold in berries. Pour filling into pie shell and bake in 400 degree oven for 25 minutes. Remove from oven. Combine remaining 3 ingredients, mixing well. Sprinkle over pie; bake an additional 10 minutes or until golden brown. Serve by itself or with ice cream
1 c. sour cream
1 tbsp. flour
3/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg, beaten
2 1/2 c. fresh blueberries
1 (10 inch) pie shell, unbaked
4 tbsp. flour
2 tbsp. margarine, softened
3 tbsp. chopped pecans
Combine first 6 ingredients and beat at medium speed of an electric mixer until smooth. Fold in berries. Pour filling into pie shell and bake in 400 degree oven for 25 minutes. Remove from oven. Combine remaining 3 ingredients, mixing well. Sprinkle over pie; bake an additional 10 minutes or until golden brown. Serve by itself or with ice cream
