Blueberries were on sale at my grocery store for $0.99 a pint! I bought 4 pints. While I am more than happy to eat them plain as a snack or as a garnish for my yogurt, I wanted to do something a little more exciting with these sweet little berries. I chose this luscious blueberry pie. I think it’s a perfect summer dessert.
This is not, however, just blueberry pie. The filling is made of sour cream, eggs, sugar, flour and blueberries. And the fun doesn’t end there. On top of this pie is a streusel type topping made of butter, sugar and flour. This pie has no other option than to be delicious.
On allrecipes.com, this pie is called Creamy Blueberry Pie. Here is the link. It calls for a 9 inch deep dish pie crust, but I decided to make my own crust. This is not something I do very often. I like the convenience of a store bought crust, and they usually taste great. The Pillsbury kind that you roll out on your own are the best. I’ve found that the frozen kind already in the pan have a tendency to crack, and the edge of the crust looks like it came out of a machine…because it did. So, if you do use a store crust, go with the one that at least looks like it’s homemade!
Most pie crust recipes are quite similar. All use flour, sugar, salt, some kind of fat, and some kind of liquid. Having your ingredients chilled is considered to be a must in pie crust making. It is also important not to overwork the dough. You can mix the dough by hand, or in a food processor. When you mix the dough, make sure that you can still see bits of the fat in the finished product. This ensures a tender, flaky crust.