Blueberry Cream Pie–Our traditional Independence Day dessert

Mike is normally all about the chocolate desserts, but when it gets to be blueberry season, he switches gears and is more into fruit pies. One of his very favorite recipes is Blueberry Cream Pie.

This year I started with a homemade crust that I have published here before.

Pastry:

2 3/8 cups all purpose flour

1 cup cold butter cut into pieces

2 egg yolks

1/2 cup sour cream

Add flour and butter to food processor with blade. Pulse for about 30 seconds until it resembles coarse meal. Add egg yolks and sour cream. Process until it just starts to come together. Pour mixture into a bowl and press together until the dough is solid. Pat dough into a circle and divide in half. Press each half into a circle and wrap in plastic wrap and refrigerate for an hour.

Roll each piece out and fit into a pie plate and crimp the edges.

Filling: (for 9″ pie)

1 cup sour cream

2 tbsp flour

3/4 cup sugar

1 tsp vanilla

1/4 tsp salt

1 egg beaten

2 1/2 cups blueberries (if using frozen, do not thaw)

Whisk together all the ingredients except the blueberries in a large bowl. The mixture will be like a thin pudding.

Add the blueberries and stir them in. Pour into pie shell. Put pie into preheated 400 degree oven for 20 minutes.

After 20 minutes, remove from oven and top with:

3 tbsp flour

1 1/2 tbsp butter

3 tbsp chopped pecans

Process in food processor until combined.

Top the filling evenly with the crumb topping.

Return the pie to the oven and bake for 10 to 15 minutes longer until the filling is cooked through and the topping is golden brown.

As usual, I used my 10″ extra deep pie plates which require 3 recipes of filling to fill two pies.

Happy Independence Day!!