Friday, April 7, 2017

Blueberry pie, by request

This has been a busy week. Amy Stewart at the Hudson Library on Monday, John Scalzi at the Parma-Snow branch of the Cuyahoga County Library on Tuesday, and George Saunders at the Akron Library on Thursday. Highly recommend all three. 

As Scalzi is known for enjoying pie, I baked one for him. (Made two for us, as my husband is known for devouring these pies.)

Recipe was requested on Twitter, and as the recipes are ancient, it's time to digitize!

Blueberry Sour Cream Pie

Yummy Yummy Pie Crust (from Julie’s friend Brenda)

Mix together:
4 c flour
1 T sugar
2 t salt
1 3/4 c Crisco

Mix together:
1 egg
1/2 c water
1 T vinegar

Add egg mixture to flour mixture; chill for 15 minutes, then roll out dough.

Blueberry sour cream pie (from my MIL)

3⁄4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1⁄2 teaspoons vanilla
1⁄4 teaspoon salt
2 1⁄2 cups blueberries, fresh or frozen (if using frozen, thaw and drain well)

3 tablespoons flour
2 tablespoons sugar
1 1⁄2 tablespoons cold butter

Preheat oven to 400 degrees F.

Put washed and dried blueberries in pie crust.

Mix sugar and flour together, and beat in sour cream, egg, vanilla, and salt.

Pour batter over blueberries and bake for 30 minutes. (I set the timer for 25 minutes and make the topping during the last 5 minutes of the first bake.)

Mix the flour, sugar, and butter for the topping until crumbly.

After 30 minutes, remove pie from the oven and sprinkle on the topping. Bake for 10-15 minutes more.

Remove from oven, cool, and chill.