Blueberry Sour Cream Pie

Blueberry Sour Cream Pie Image by: Jeff Coulson Author: The Canadian Living Test Kitchen

For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: August 2014

Ingredients

  • 1 cup sour cream
  • 1 egg
  • 2/3 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • pinch salt
  • 3 cups fresh blueberries
Pastry:
  • 1 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1/4 cup Ice water (approx)
Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/3 cup cold unsalted butter cubed

Method

Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle in ice water, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if needed. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. (Makeahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

Let pastry stand at room temperature for 5 minutes to soften slightly. On lightly floured work surface, roll out to 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. If necessary, trim to fit, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. Chill until firm, about 30 minutes.

In bowl, whisk together sour cream, egg, sugar, flour, lemon zest, vanilla and salt until smooth; stir in blueberries. Scrape into pie shell. Bake on bottom rack of 425 F (220 C) oven for 15 minutes.

Streusel Topping: Meanwhile, in bowl, whisk together flour, brown sugar and cinnamon. Using fingers, rub in butter until mixture resembles coarse crumbs. Sprinkle evenly over pie.

Bake on bottom rack of 350°F (180°C) oven, covering crust with foil if browning too quickly, until filling is puffed and set but still jiggly, and pastry is deep golden brown, about 40 minutes.

Nutritional facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 86 mg
  • Sugars 30 g
  • Protein 6 g
  • Calories 394.0
  • Total fat 20 g
  • Potassium 132 mg
  • Cholesterol 67 mg
  • Saturated fat 12 g
  • Total carbohydrate 50 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry Sour Cream Pie

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