KNOXVILLE, Tenn. — Creamy Blueberry Pie
• 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:
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter
Directions
1. Preheat oven to 350 degrees. Place the blueberries in the pastry shell and set aside
2. 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.
3. In another bowl, combine 1/4 cup white sugar, ¼ cup brown 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.
4. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Presented by Shona House, Faith Baked Cakes
1/21/2019