Are you looking for a pie recipe that tastes like summer and is easy enough to have the kids help too?
This Creamy Blueberry Pie (you guys, it has sour cream in it!!!) looks and tastes like the kind of thing only a person with an advanced degree in Pinterest could successfully create, but this blueberry pie recipe is as easy as… well, you know. Pie. Even so, if your kiddos like to join you in the kitchen like mine, this is one they will have fun helping with too!
Assemble the kitchen and the kids!
If your kids are young (or can't be counted on for their lengthy attention spans), have them focus on the steps kids love the most – measuring out (ahem, playing with) the flour and other dry ingredients! The blueberries can be dried off once washed or if they are frozen, with a little help from mom they can be set on a paper towel until partially thawed. Lay all your ingredients out and start putting your creamy blueberry pie together! This step makes me so happy!
Creamy Blueberry Pie
- 3 c. fresh or frozen blueberries
- 1 unbaked 9" deep-dish pie shell
- 1 c. sugar
- 1/3 c. flour
- 1/8 tsp. salt
- 2 eggs beaten
- 1/2 c. sour cream
- 1/2 c. sugar
- 1/2 c. flour
- 1/4 c. butter or margarine
Place blueberries in pastry shell. If frozen, set out on paper towels until partially thawed; set aside. Combine 1 cup sugar, 1/3 cup flour and salt. Add eggs and sour cream, stirring until blended. Spoon over berries. Combine 1/2 cup sugar and 1/2 cup flour. Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle evenly over sour cream mixture. Bake at 350° for 50 to 55 minutes, or until lightly browned. Garnish with vanilla ice cream. Serves 8.