Blueberry Cream Pie

I know autumn has barely started, but I’m already reminiscing about summer. Don’t get my wrong – fall is my favorite time of year, but man do I love all the fresh berries that we get in those summer months.

I went back to my parent’s house for our annual girl’s weekend in August. I spent the long weekend antiquing with my mom and sister, as well as canning peaches, which is a full-blown family affair. Forty jars of peaches later and we had it down to a science.

My sister and I had a chance to go through some of my late great-grandma’s things, including her recipe box. Such a treasure trove! Among the many recipe cards, we also found a family tree sketched out, outlining the branches of the family member behind each recipe contributor! A long-forgotten grocery list was tucked amongst the cards too. Such normal, small, but now special, pieces of a person.

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The jackpot recipe we unearthed was for a blueberry cream pie. I was so excited to try out the recipe when I got home that I couldn’t even wait to make my own pie crust. I grabbed a frozen pie crust from my freezer (sometimes you just have to do it), the flat of blueberries from the fridge and went to work. This is the perfect summer pie. It’s cool and refreshing and not overly sweet. The tart burst of blueberries along side the smooth filling is a delightful combination. Later, when the blustery weather and early evenings have me down, I might try making this recipe with some blackberries I froze this summer. It will be a trip down memory lane – back to memories of my great grandma’s garden and memories of this summer when I rediscovered her recipe. Family heirlooms come in many forms – this one just happens to be a pie.

Ingredients

  • 1 cup sour cream
  • 2 Tbsp. flour
  • 3/4 cup sugar
  • 1 Tbsp. vanilla
  • 1 egg, beaten
  • A pinch of salt
  • 2 1/2 cups fresh blueberries

Method

  1. Combine sour cream, flour, sugar, vanilla, salt and egg
  2. Beat 5 minutes on medium or until smooth
  3. Fold in berries and pour into pie crust
  4. Bake at 400 degrees for 30-35 minutes
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