Blueberry Pie

The best blueberry pie recipe!


Id have to say my favorite part of June, besides my birthday, is that’s it’s finally blueberry season! My favorite blueberry field is about 12 miles from my house! Their fields are always clean, spacious and full of delicious ripe berries! Plus it’s a perfect activity for little ones!


Today we picked 5 pounds. Which I’m thinking will be enough for handfuls when we want for a few days and a sweet treat! We decided on a pie this time! Maybe some pancakes in the morning.


What you’ll need:

9×9 pan

1 puff pastry 

For filling:

3 cups fresh blueberries

1 cup light sour cream (or sub for vanilla nonfat yogurt and omit vanilla extract)

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup sugar

2 tablespoons flour

1 egg

Crumble:

2 tablespoons sugar

3 tablespoons flour

3 tablespoons cold butter

Pinch of salt

  1. Preheat oven to 400
  2. Put pastry in pan and wrap edges with foil 
  3. Combine sugar and flour. With an electric mixer mix in sour cream, egg, salt and vanilla. Mix for a few minutes. 
  4. Gently stir in blueberries.
  5. Pour into prepared pastry
  6. Bake for 30 minutes
  7. While pie is baking make filling by cutting butter into flour and sugar. Refrigerate until needed
  8. Sprinkle crumbs evenly on pie. Bake for additional 15 min.
  9. Let cool before serving. Great with cool whip or like me, a complimentary gelato! 

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