Sekai no Shokutaku

United States / Dessert

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Blueberry Cream Pie

This recipe for blueberry cream pie is from chef Taylor Piercefield.

Original source ↗

Ingredients

ServingsServes 8Original: Serves 8
  • sour cream, 8 ounces / 225 g1 container
  • flour2 tablespoon
  • white sugar, 150 g3/4 cup
  • vanilla1 teaspoon
  • egg, beaten1
  • fresh blueberries, 500 g2 1/2 cup
  • unbaked pie shell, 9-inch (23 cm)1 ea.
  • flour3 tablespoon
  • butter3 tablespoon
  • pecans, chopped3 tablespoon

Method 10 steps

  1. Preheat oven to 400°F (200°C).

  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.

  7. In a small bowl, mix flour, butter and pecans, stirring well.

  8. Sprinkle over pie and bake an additional 10 minutes.

  9. Remove from oven.

  10. Cool on wire rack, then chill.

Ingredients in this dish

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