Want to make the best blueberry pie ever? I have a couple secrets for you. Really, you can thank my aunt, who would always have fruit pies for me whenever I stayed at her place as a kid. She always made the best pies.
For a blueberry pie that isn’t soggy, you need to freeze the pie before baking it. Also, add sour cream to the filling! This makes the filling a little thick, and it suspends the blueberries in the middle of the pie so they don’t sink to the bottom.
You’ll never want to make another pie recipe after you get your hands on this one!
3/4 cup white sugar
2 tablespoons flour
1 cup sour cream
1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups blueberries
3 tablespoons flour
1 1/2 tablespoons butter
1/2 cup chopped nuts
Mix first six ingredients well. Add fruit and pour into an unbaked pie shell. Bake 25 minutes at 400 degrees. Combine remaining ingredients and mix until crumbly. Take pie from oven. Add crumbs. Bake 15 minutes more.
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Quick Tip: freeze the pie before baking, then the blueberries won’t bleed through the crust.
Recipe and image courtesy of: Jo’s Country Junction