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Add a photoServings: 6
Ingredients
- 1 (8 ounce.) carton lowfat sour cream
- 2 tbsp. flour
- 3/4 c. sugar
- 1 teaspoon vanilla
- 1 egg
- 1 dry pt. fresh blueberries
- 3 tbsp. flour
- 3 tbsp. broken pecans
- 3 tbsp. butter
- 1 Pillsbury pie shell (refrigerator dough section)
Directions
- Rinse and pull off stems of blueberries. Let blueberries drain in a colander. Mix first 5 ingredients on medium speed of an electric mixer for exactly 5 min. (I use a timer.)
- Prepare pie shell according to the directions on the box for a one crust pie. Don't prick the crust. Don't bake the crust.
- Gently stir in the blueberries into the custard mix. Pour into the pie crust. Bake at 400 degrees for 25 min.
- Meanwhile, combine flour, butter and pecans in small bowl. Dab small amounts of this mix on top of the pie. Return the pie to the oven for an additional 10 min. Cold. Chill. Serve cool.
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