The blueberry crop is a banner one this year!
Larger and sweeter than ever… but what to do, what to do with them all??? The possibilities are endless, blueberry pancakes, blueberry scones, blueberry smoothies, blueberry syrup, blueberry jam, blueberries on your cereal or yogurt… So. Many. Options.
I’ve been seeing variations of a blueberry cream pie all over the internet, and I was intrigued. Thankfully someone volunteered to try one out, and it was a DREAM pie! I also think this would work well with other summer fruits, like blackberries… Never know unless we try it!
This fruit pie is refrigerated, making it a cool, welcome, summertime treat. The “cream” gives it a slight cheesecake quality, and the streusel topping takes it, well, over the top, in taste and texture.
Share it at your next summer gathering and it will probably be requested for years to come!
Ingredients:
1 single unbaked pie crust
3 cups fresh blueberries.
3/4 cup of heavy cream
1/2 cup sour cream
1 teaspoon vanilla extract
⅔ cup sugar
4 tablespoons flour
¼ tsp salt
juice of 1 lemon (2-3 Tablespoons)
2 tablespoons butter, melted
1/2 cup of flour
1/3 cup brown sugar
Instructions:
Preheat oven to 400 degrees.
Prepare bottom pie crust - pop in freezer while preparing filling.
Whisk together sour cream, sugar, salt, heavy cream, vanilla, lemon zest, juice & 4 tablespoons of flour.
Place 3 cups of blueberries in unbaked pie crust, and pour sour cream mixture on top. Gently combine.
Bake for 25 minutes.
Make the streusel topping: Mixing flour, brown sugar & melted butter together with a fork until crumbs form.
Remove pie from over after first 25 minutes of baking and sprinkle streusel topping evenly over the top.
Return pie to oven and bake 20-25 minutes longer, or until golden and the filling is bubbling.
Let pie cool completely then chill overnight in refrigerator.
Serve cold.
