This Blueberry Cream Pie recipe is a true delight for all dessert lovers. With a creamy filling and fresh blueberries, it’s the perfect ending to any meal. Follow our easy recipe to bake this pie at home!
Ingredients
- 1 c. commerical sour cream
- 2 Tbsp. all-purpose flour
- 3/4 c. sugar
- 1 tsp. vanilla extract
- 3/4 tsp. salt
- 1 egg, beaten
- 2 1/2 c. fresh blueberries
- 1 unbaked 9-inch pastry shell
- 3 Tbsp. all-purpose flour
- 3 Tbsp. butter, softened
- 3 Tbsp. chopped black walnuts
Baking Instructions
- Combine first 6 ingredients; beat 5 minutes at medium speed of an electric mixer or until smooth.
- Fold in blueberries.
- Pour filling into pastry shell.
- Bake at 400° for 25 minutes.
Calorie: 400
Total cooking time:45 minutes
Difficulty level: Easy
The Blueberry Cream Pie Catastrophe Turned Triumph
You know, they say the kitchen is the heart of the home, but on some days, it feels more like the belly of the beast. This was one of those days.
The Beginning of the Battle: Prep Time
My weapon of choice was the commercial sour cream (1 cup). It was the star of the show, the main ingredient of my soon-to-be masterpiece: the Blueberry Cream Pie. Next in line were the trusty all-purpose flour (2 tablespoons) and sugar (3/4 cup), followed by our flavor enhancer, vanilla extract (1 teaspoon), and a pinch of salt (3/4 teaspoon). Let’s not forget the egg, beaten (1), ready to bind everything together. If you think that sounds like the start of a good joke, you should’ve seen me trying to crack that egg.
The Heat of the Action: Mixing Time
Combine the first six ingredients, they said. Beat for five minutes, they said. This should be easy, right? Well, it would’ve been if I hadn’t mistaken the mixer’s maximum speed for medium. Flour and sugar dusted my kitchen like the first snowfall of winter. After a quick recovery (and a change of clothes), I finally achieved a smooth mixture.
A Berry Twist: Enter the Blueberries
Now, the fold in the fresh blueberries (2 1/2 cups) part was a hoot. Do you know how hard it is to fold something that rolls? I felt like I was herding cats. But eventually, I managed to wrangle those rebellious berries into the mixture.
The Main Event: Baking Time
The unbaked 9-inch pastry shell was my canvas, and the creamy mixture was my paint. I poured in the filling, hoping it would settle nicely. The pre-heated oven was roaring at 400°, ready to bake my creation for 25 minutes.
The Final Touch: The Topping
In the meantime, I prepared the crumble topping. More all-purpose flour (3 tablespoons), softened butter (3 tablespoons), and chopped black walnuts (3 tablespoons). Now, this was a bit of a nutty situation. Literally. I’d never chopped walnuts before and let’s just say, they were tougher nuts to crack than I thought.
The Aftermath: The Result
The oven timer rang, I held my breath and out came the Blueberry Cream Pie. To my surprise, it wasn’t a disaster. The blueberries had burst into pockets of sweetness, the cream was perfectly set, and the walnuts added the perfect crunch. The kitchen was a mess, my apron was stained, and I had flour in places I didn’t know flour could reach. But hey, the pie was a success.
So there you have it, my friends. The saga of the Blueberry Cream Pie. It was a roller coaster of a ride, filled with culinary challenges, a few mishaps, and a whole lot of laughter. But remember, every recipe is a story and every kitchen disaster is an opportunity for a delicious triumph!
