Creamy Blueberry Pie Tasty Recipes

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Creamy Blueberry Pie

"This is one among my preferred pies--no longer too sweet, true warm or cold, with or without ice cream. Plus, it is clean to make."

Ingredients :

3 cups sparkling blueberries
1 (9 inch) deep dish pie crust
For the Custard:
1 cup white sugar
1/three cup all-reason flour
1/8 teaspoon salt
2 eggs, beaten
half cup bitter cream
For the Streusel:
half cup white sugar
half of cup all-motive flour
1/four cup butter

Instructions :

Prep : 25M	Cook : 8M	Ready in : 2H20M

Preheat oven to 350 ranges F (175 degrees C). Place the blueberries within the pastry shell and set apart.
Combine 1 cup sugar, 1/three cup flour, and salt. Add eggs and sour cream, stirring till blended. Pour the sour cream custard over the blueberries.
In some other bowl, combine 1/2 cup sugar and half of cup flour. Cut in the butter with pastry blender till the mixture resembles coarse meal. Sprinkle the topping over the bitter cream combination and berries in the pie shell.
Bake in the preheated oven for 50 to fifty five mins, or until lightly browned. Cool on twine rack.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it frivolously, and make clean-up easier.

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