Ingredients for Castle Street Blueberry Cream Pie
- 1 cup sour cream
- Self Rising Flour
- 1/2 cup granulated sugar
- Vanilla Flavoring
- Egg
- Fresh Blueberries
- Deep Dish Pie Shells
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup chopped pecans
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How to Make Castle Street Blueberry Cream Pie
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1 cup sour cream, 1/4 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1 large egg until smooth.
- Gently fold in 2 cups fresh blueberries.
- Pour the blueberry mixture into your prepared 9-inch pie crust.
- In a separate small bowl, combine 1/4 cup all-purpose flour, 1/4 cup (1/2 stick) melted unsalted butter, and 1/2 cup chopped pecans.
- Sprinkle the pecan mixture evenly over the top of the pie.
- Bake for 25 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 10 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool completely on a wire rack before chilling in the refrigerator for at least 2 hours.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
124g
Fat
58g
Carbs
16g
