Blueberry Cream Pie
This recipe for blueberry cream pie is from chef Taylor Piercefield.
Ingredients
- 1 container (8 ounces / 225 g) sour cream
- 2 tablespoons flour
- ¾ cup (150 g) white sugar
- 1 teaspoon vanilla
- 1 egg, beaten
- 2½ cups (500 g) fresh blueberries
- 1 ea. 9-inch (23 cm) unbaked pie shell
- 3 tablespoons flour
- 3 tablespoons butter
- 3 tablespoons pecans, chopped
Ingredients for 8 servings (1.2 kg) · the original recipe
Method
- 1
Pie: Preheat oven to 400°F (200°C).
Oven - 2
In a mixing bowl, combine sour cream, flour, sugar, vanilla, and egg.
- 3
Beat until very smooth.
- 4
Fold in blueberries.
- 5
Pour filling into pie shell.
- 6
Bake for 25 minutes.
Oven - 7
Topping: In a small bowl, mix flour, butter and pecans, stirring well.
- 8
Sprinkle over pie and bake an additional 10 minutes.
Oven - 9
Remove from oven.
Oven - 10
Cool on wire rack, then chill.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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