The week I made this pie, we ended up heading over to our pastor’s new house to help them paint and clean before they moved in. Had we known this ahead of time, I would’ve made something that transported more easily. Thankfully, after we’d spent a few hours scrubbing floors and painting bathrooms, everyone was eager for a treat, even if we had to eat the pie with our hands.
I recommend using forks, but the pie is sturdy enough to pick up and eat if you must! Don’t skip out on using a homemade crust, one friend claimed that was the best part! I pulled crust from my freezer, leftover from when I made banana cream pie. The tang of the sour cream mixture helps accentuate the sweetness of the berries. A crunchy pecan topping pulls it all together. This is the perfect summer pie—make it while blueberries are still around!
-3 tbsp flour
-3 tbsp unsalted butter, softened
-1/2 cup chopped pecans
-1 cup sour cream
-2 tbsp flour
-3/4 cup sugar
-1 egg, beaten
-1 tsp vanilla extract
-1/2 tsp grated lemon zest
-1/4 tsp salt
-2 1/4 cups blueberries
-1 unbaked (9-inch) pie shell
1. Combine 3 tbsp flour with butter and pecans in a bowl. Mix until crumbly and set aside.
2. In a separate bowl, combine the sour cream, 2 tbsp flour, sugar, egg, vanilla, lemon zest, and salt. Mix until smooth, then fold in the blueberries.
3. Spoon the filling into the pie shell. Bake at 400F for 25 minutes. Sprinkle with the pecan mixture. Bake for 10 minutes and let cool until at room temperature. Chill, covered, in the refrigerator.