Blueberry sour cream pie
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Blueberry sour cream pie
  Pie    Creams  
Last updated 6/12/2012 1:09:30 AM. Recipe ID 36458. Report a problem with this recipe.
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      Title: Blueberry sour cream pie
 Categories: Pies
      Yield: 1 Servings
           ---Cinnamon Crumb Crust---
      1 c  Graham Cracker Crumbs
      1 c  Zwieback Toast Crumbs
    1/2 c  Sugar
    1/2 c  Butter
    1/2 ts Cinnamon
           ---Blueberry Filling---
      4 c  Blueberries; Frozen Or Fresh
    1/2 c  Sugar; Or More
    1/2 c  Water
      1 tb Lemon Juice
    1/8 ts Cloves Or Cardamom; Ground
      2 tb Cornstarch; Or 3 Tbsp.
           ---Sour Cream Topping---
      2 c  Sour Cream
    1/3 c  Sugar
      1 ts Vanilla
           Spritz Of Nutmeg
  Cinnamon Crumb Crust:
  1. Combine ingredients; pat firmly or mold with another pie plate
  into a 9" pie plate.
  2. Bake at 300 degrees for 15 minutes.
  3. cool.
  Blueberry Filling:
  1. Combine all ingredients, except cornstarch, in saucepan.
  2. Bring to a slight oil, stirring constantly.
  3. Add cornstarch which has been diluted with a little warm water.
  Cook, stirring constantly, until thick.
  4. Mash some of the blueberries for a deeper color.
  5. Pour into cooled shell, leaving room for topping.
  6. Bake at 400 degrees just until bubbly.
  7. Remove from oven and cool.
  Sour Cream Topping:
  1. Mix all ingredients well.
  2. Pour over cooled filling and spread well to cover all the filling.
  3. Bake at 400 degrees for about 5 minutes, being careful not to let
  topping bubble.
  4. Remove from oven and chill.
  5. Garnish with additional blueberries and sprig of mint before

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Recipe ID 36458 (Apr 03, 2005)

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