BLUEBERRY SOUR CREAM PIE
Make and share this Blueberry Sour Cream Pie recipe from Food.com.
Provided by TGirl
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugar and flour together in bowl.
- Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
- Fold in blueberries.
- Pour into pie crust, and bake at 400F for 25 minutes.
- (May need to adjust temperature and time for frozen berries).
- Meanwhile, combine topping ingredients.
- Remove pie from oven after the 25 minutes, and sprinkle on topping.
- Return pie to oven and bake 10 minutes more.
- Chill before serving.
PEACH-BERRY SOUR CREAM PIE
Sour cream makes for a delicious tangy custard, loaded with chunks of peaches and fresh berries in this quick and simple summer pie.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
- Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
- Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.
SOUR CREAM & BLUEBERRY CUSTARD PIE
Try our sweet and savory Sour Cream & Blueberry Custard Pie recipe! This take on a creamy classic is sure to please everyone around the table.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Line 9-inch pie plate with crust as directed on package. Mix sour cream, granulated sugar, egg, 2 Tbsp. flour and vanilla in large bowl until blended. Stir in blueberries. Spoon blueberry mixture into prepared crust. Bake 25 min.
- Meanwhile, mix remaining flour, brown sugar and cinnamon in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over pie.
- Bake 15 to 20 min. or until filling is set and topping is browned. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
RASPBERRY SOUR CREAM PIE
A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.
Provided by Cathy M.
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
- Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
- While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
- Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 36.1 g, Cholesterol 39.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 167.4 mg, Sugar 18.2 g
BLUEBERRY SOUR CREAM PIE
Categories Nut Dessert Bake Kid-Friendly Blueberry Summer Sour Cream Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- FOR CRUST:
- Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
- Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
- FOR FILLING:
- Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
- FOR TOPPING:
- Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.
SOUR CREAM GOOSEBERRY PIE
A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!
Provided by VANBOCKEL
Categories Desserts Pies Fruit Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
- In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
- Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 59.2 mg, Fat 22.4 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.9 g, Sodium 266.8 mg, Sugar 25.3 g
BERRY CREAM PIE
I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.
Nutrition Facts :
BLUEBERRY SOUR CREAM PIE
Adopted recipe.I made this with a premade graham cracker crust.It's not super sweet.It will puff up slightly during baking but it shouldn't overflow your pie plate, at least mine didn't.You could very easily substitute any flavor of canned pie filling that you like.I didn't garnish with a TBSP on each slice, I just spread the rest of the pie filling over the top.
Provided by Zaney1
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together sour cream, flour, brown sugar, and egg. Stir until well blended.
- Spoon half the mixture into crust. Top with 1 cup blueberry pie filling. Spoon remaining sour cream mixture over pie filling.
- Bake at 400°F for 30 minutes. Cool and place in refrigerator to chill. Garnish with a tablespoon of pie filling on top of each slice prior to serving.
Nutrition Facts : Calories 426.8, Fat 19.4, SaturatedFat 9.1, Cholesterol 51.7, Sodium 200.1, Carbohydrate 59.9, Fiber 2.4, Sugar 43.3, Protein 4.3
More about "berry sour cream pie recipes"
MIXED BERRY SOUR CREAM PIE - DINNER RECIPES FOR TWO
From dessertfortwo.com
Reviews 36Category FancyCuisine AmericanTotal Time 1 hr 20 mins
- In a medium bowl, stir together the flour, salt and sugar. Cube the butter, then add it to the mixture. Cut it into the flour until coarse crumbs form and the butter is evenly distributed. Add the vinegar and 3 tablespoons of the water. Stir until a dough forms that sticks together when pressed in your hand. If it's not coming together, add the extra tablespoon of water. Chill the dough for 20 minutes before proceeding.
- Next, divide the dough in half, making one half slightly larger. Roll out the slightly larger piece of dough on a floured cutting board. Fit it into the pie plate. Sprinkle the bottom with the cornmeal.
RECIPE: MIXED BERRY SOUR CREAM PIE - EVAN KLEIMAN
From evankleiman.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Dessert, Snack, Tea Time
BERRY AND SOUR CREAM PIE | BETTER HOMES & GARDENS
From bhg.com
Total Time 33 minsCalories 352 per serving
- Preheat oven to 375 degrees F. For crust, in a small mixing bowl combine graham cracker crumbs, pecans or walnuts, flour, and the 1 tablespoon sugar. Stir in melted butter or margarine. Toss to mix well. Press mixture onto the bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool on a wire rack.
- For filling, in a medium saucepan combine the 1/2 cup sugar, cornstarch, and gelatin; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Place sour cream in a medium mixing bowl. Gradually stir hot milk mixture into the sour cream; stir in vanilla. Cover with plastic wrap and chill in the refrigerator for 1 hour, stirring once or twice.
- Stir berries into the sour cream mixture. Turn filling into the cooled crust. Cover and chill at least 6 hours or up to 24 hours. Garnish with additional berries, if desired. Makes 8 servings.
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