Blueberry Sour Cream Pie
- 16 oz sour cream
- 3 Tbsp all-purpose flour
- 1/2 cup + 3 Tbsp light brown sugar, divided
- 1 egg, beaten
- 2 cups blueberries
- Graham cracker or refrigerated pie crust
When it’s peak blueberry season, grab this recipe and go! The tanginess of the sour cream really complements the subtle sweetness of the blueberries, and it goes great with a pitcher of cold lemonade!
Combine sour cream, flour and 3 Tbsp brown sugar in bowl, then mix in egg & beat well. Spoon half the mixture onto graham cracker crust. Combine blueberries and remaining brown sugar in small bowl and spread evenly over sour cream mixture in crust. Top with remaining sour cream mixture in a ring so that the blueberries show in the center. Bake at 400ºF for 25 minutes. Chill several hours before serving.