I highly recommend this recipe as this pie is very easy to make and even seasoned and experienced pie connoisseurs will love it! Hubs really enjoyed it however describing it as full of blueberry flavor and pleasantly sweet and in my book that's what counts. I follow the recipe as is using a scant amount less sugar. I also had to cook the pie for a lot longer; just cook until the topping is golden brown and crispy. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Also, I used brown sugar instead of white for the topping. My answer would be: I-Firmative. Thank you Nonnie Z for a wonderful pie! During blueberry season you can't miss with this one. Add vanilla to the sour cream 2. Preheat oven to 400 degrees F (200 degrees C). 378 calories; protein 4.3g 9% DV; carbohydrates 44.3g 14% DV; fat 21.2g 33% DV; cholesterol 47.2mg 16% DV; sodium 244.7mg 10% DV. Add comma separated list of ingredients to include in recipe. The results were wonderful (allowing for the non-draining mistake). This has just made the menu!!!! Info. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Turned out very good indeed! This recipe calls for thighs but you could also use legs or breasts. For the topping: 1/4 cup white sugar, 1/4 cup dark brown sugar, 1 tsp cinnamon. It's easy to make, fast, and delicious. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. make it again. I wonder if I did something wrong...this pie turned out way too sweet. Mix elderberries, sour cream, sugar, flour, and almond extract together gently in a large bowl. It's simple preparation is a bonus to a great dessert. It needs NO tweeking!!! You saved True Blue Custard Crunch Pie to your. In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Definitely plan to make this again. Absolutely the best dessert! I just made this the other day and OMG it is delicious!. I also didn't use all of the topping, this recipe makes a lot. Add pinch of cinnamon to the topping 3. Not only is this recipe easy, but it also tastes great. I didn't even dirty my mixer just mixed by hand. Make sure you bake the pie about 10 minutes longer then the recipe calls for so the crust turns golden brown and the pie stays together when cutting it later.There are 6 people in my family and most of them picky eaters-this pie satisfied everyones taste and I am definately making this again. This sets and slices beautifully when chilled (I didn't serve any until I chilled it so I'm not sure how it does warm). cinnamon. The cooking time is perfect! While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork. Yes. Bake until browned - using the broiler if needed. Almost tastes better the next day cold or room temp. My new favorite! I also had to add 10 min to the baking time (just whenever my pie crust was nice and golden). Your daily values may be higher or lower depending on your calorie needs. ground cinnamon in the filling; in the topping I used half white and half brown sugars (for total of 1/2 cup), and added 1 tsp. This pie will make you famous! Add comma separated list of ingredients to exclude from recipe. Just too sweet and overpowered the good filling of blueberrys. UPDATE: I used a crust made of 6 oz cream cheese 1 c. butter and 2 cups flour. Make two when you make it because you will want one pie all to yourself. This was big on flavor but short on looks in my view particularly the topping. I'm 16 years old and this was one of my first attempts at pie making. The second I spooned the egg/sour cream mixture over the berries they finished melting and I ended up having to scoop some out and not use all of the filling (no biggee). 3.5/4. A nuclear explosion is about to go off and you only have 14 minutes to reach minimum safe distance all while the Queen is right behind you. Bon Appétit June 1995. Percent Daily Values are based on a 2,000 calorie diet. I think I should have used just half of the topping. For the dry topping mixture I added a few dashes of cinnamon,2 tbs more of butter and didnt use all of the mixture.It made all the difference. I baked the rest in a custard cup lined with trimmed pie crust. I didn't use all the topping because I didn't want the pie to be too sweet; just enough so that it covered the pie (about half of the topping). I did follow these recommendations for the filling: 3/4 cup sugar, 2/3 cup sour cream, 1/2 tsp cinnamon, added 1 tsp vanilla extract and zest of one lemon to the sour cream. You just mix all the ingredients together and bake. You'll be amazed what a difference the addition of sour cream makes to a blueberry muffin recipe. Blueberry Sour Cream Pie . In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Info. Your daily values may be higher or lower depending on your calorie needs. I cannot explain how wonderful it was. Carefully fold in the blueberries. I've been making this pie for over 30 years and it's never failed to be enjoyed! Nutrient information is not available for all ingredients. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. (I'm testing recipes for Thanksgiving; my sister requested blueberry pie.) Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. I'll be making this again and again. I LOVED this pie. I used 24 oz partially thawed, undrained (oops) frozen blueberries. This is seriously the best blueberry pie I have ever tasted. Bake until the topping is golden brown, about 15 additional minutes. This pie completely blew away all of my American friends who have been making and eating blueberry pies all their lives! Pour into pie shell. You will just have to try it out. Hey y’all! Perfect texture and flavor - not overly sweet full-on blueberry-ful. Information is not currently available for this nutrient. While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. The pie holds together well when cut (after cooling a couple of hours, of course). Amazing! Wonderful with a little ice cream on top as well as plain. This pie came out beautiful and delicious. 3 tablespoons chilled butter, cut into small pieces. vanilla, and 1/4 tsp. Pour the sour cream custard over the blueberries. Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a … I only ever use frozen pie crust (I'm lazy) and it was SOOOO good. Try Trader Joe's frozen berries. Whisk sour cream and eggs together in a separate bowl. Sprinkle the topping over the sour cream mixture and berries in the pie shell. Congrats! This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Place second pie crust on top; pinch edges to seal. In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Allrecipes is part of the Meredith Food Group. I used frozen blueberries frozen pie crusts omitted the pecans and upped the flour/sugar to make up for the missing nuts. I used enough to cover the top nicely.