Up in the foothills, on my way to and from work, I pass fruit stands that sell fruit, as well as delicious pies. There is one place in particular that looks like a large barn surrounded by vineyards and orchards, and they have amazing pies. Between my best friend and myself, we’ve tried strawberry-rhubarb, peach-blueberry, strawberry cream cheese, and boysenberry sour cream. They have all been delicious, and I hope to be able to replicate some of the recipes soon.
My search began with sour cream pies. They are creamy, yet almost like a custard in texture. It is a very unique pie, indeed. In my searches, I found two different recipes to try. One of them was a strawberry sour cream pie. It looked pretty, but the flavor wasn’t all that great. Since then, I have found a blueberry sour cream pie that is very tasty. It’s not quite comparable, but it satisfies the craving while I search for a closer match. Any fruit can be substituted, but my guess is that fresh fruit would work the best. If you’re interested in trying a unique pie, give a sour cream pie a taste!
On a side note, I’m still searching for the perfect pie crust. I’ve tried a couple that are satisfactory, but nothing great. The one I tried with this pie has been my favorite yet, as it is a little flaky and a little crumbly, but it’s still missing a little something. Feel free to use your own favorite pie crust or a store bought pie crust.
Blueberry Sour Cream Pie
1 pie crust, baked
1 cup sour cream
¾ cup sugar, plus 1 tablespoon
2½ tablespoons all purpose flour
1 egg, beaten to blend
1 teaspoon vanilla extract
¼ teaspoon salt
2½ cups fresh blueberries
Preheat oven to 400 degrees F.
In a medium bowl, combine sour cream, ¾ cup sugar, flour, egg, vanilla extract, and salt. Gently fold in the blueberries. Pour into prepared pie crust. Sprinkle the top with 1 tablespoon sugar. Bake until filling is set and top is lightly browned, about 25 minutes, covering crust to prevent over browning if needed. Let pie cool completely before cutting and serving.
Source: Bon Appetit Desserts
A Dash of Sugar and Spice 
This looks amazing!
This pie looks incredible! 🙂
Oh man, I’m kind of having a love affair with blueberries; I will definitely have to give this one a try! Sounds really good, and lucky you to live near fresh fruit and farm stands!
Pingback: Pumpkin Cinnamon Roll Muffins, and an Anniversary! « A Dash of Sugar and Spice
Just Wondering, did you bake the pie crust first? What did you mean when you said “baked” in the recipe?
Yes, the crust needs to be baked before the filling goes in it.
Thank You for explaining further.
Thanks a million for this recipe, I have been trying to find this for sometime. A tip that took this gem to the next level: after the pie has sat overnight in the fridge, add a layer of fresh sour cream and sprinkle with cinnamon and coarse sugar. To die for!