Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, blueberry sour cream pie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Blueberry sour cream Pie is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Blueberry sour cream Pie is something that I have loved my whole life. They’re nice and they look fantastic.
Blueberry Sour Cream Pie - a sweet, yet tart pie made with a creamy filling, and a crumbly streusel topping. This one is always a big hit! This Blueberry Sour Cream Pie is coming to you straight from my hotel room today, as we are right in the thick of it with this move!
To get started with this recipe, we have to prepare a few ingredients. You can cook blueberry sour cream pie using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry sour cream Pie:
- Prepare Pastry :
- Make ready 250 gm Plain flour
- Prepare 125 gm butter Chilled , cubed
- Get 60 gm Caster sugar
- Make ready 1 Egg , beaten
- Get 2 tbsps Water
- Prepare Filling :
- Prepare 1 to 8 inchs Pastry shell , prepared
- Get 1 package vanilla Instant pudding (3 1/2 oz)
- Make ready 1 can Blueberry pie filling
- Prepare 1 1/2 cups Milk
- Take 1 cup Sour cream
- Take 1/2 tsp Lemon juice
If desired, garnish with mint sprigs and additional blueberries. I am sharing with you one of my family's favorite dessert recipes- Blueberry Sour Cream Pie! You can find the original recipe here. In a medium-sized bowl, whisk together the sour cream, sugar, eggs, and vanilla extract.
Steps to make Blueberry sour cream Pie:
- The pastry: sift the flour in to a large bowl. Add the butter and rub in until the mixture resembles to fine bread crumbs.
- Stir in the sugar, then add egg and water to make it soft. Wrap in cling film and chill for 30 minutes.
- Roll out the pastry on a lightly floured surface. Bake blind in a preheated oven at 200° for 10 minutes until the pastry shell is beginning to brown at the edge. Remove the beans and foil and bake for another 10minutes. Leave to cool.
- Baking blind: Prick the pastry shell all over with a fork. Line with a piece of foil, allowing it to come high above the rim so that it can be lifted out easily after baking. Fill the shell with ceramic baking beans or uncooked rice and bake in a preheated oven at 190° for 10 minutes. Remove the beans and foil and bake for another 10 minutes.
- Pour two-thirds blueberry pie filling in to the baked pastry shell. Pour cold milk in to a bowl and add instant pudding and beat slowly for one minute on lowest speed in electric mixer until well blended.
- Add sour cream and lemon juice to the pudding and mix until well blended. Spread over blueberry filling and top the pudding mixture with remaining blueberry filling. Refrigerate 4 hours before serving.
When I was growing up in Russia, open face pies were very popular, they were made in large square pans and filled with anything from fish and potatoes to berries and nuts. Sour cream blueberry pie is definitely a favorite at my house.. This pie does not last much over a day whenever I make it for my family. This pie is perfect for any family gathering, holiday or event. An easy recipe and one you will make time and again.
So that is going to wrap this up with this special food blueberry sour cream pie recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
