I don’t know what it is about this pie that is so good. I think that my mom has been using the pie crust recipe since she found it years ago, and to this day, it is my favorite pie crust. I really don’t even make any other version, because this sour cream crust is perfect for berries of any kind, but blueberries are king.
The moment you have all been waiting for (at least I hope so)…the blueberry pie recipe. If you ever thought making a pie crust was hard, think again. If you have a food processor, this will be a snap. If not, you can make it by hand in a large bowl in just a few more minutes. Here is the recipe:
1 1/2 cup flour
1/2 teaspoon salt
1/2 cup butter (cold, and sliced into tablespoons for easier mixing)
2 tablespoons sour cream
2 tablespoons sugar
6 cups blueberries, washed and drained
3/4 cup sugar
4 tablespoons flour
1 1/2 tablespoons lemon juice
1/2 teaspoon cinnamon
1 tablespoon butter
Preheat oven to 425.
For crust, place the first five ingredients into a food processor and process until dough forms into a ball. Should take about 3-5 minutes in a good processor.
Pat dough into a buttered pie tin, prick with a fork all over (to prevent the crust from bubbling) and bake for 10 minutes. Remove and let cool.
While pie is cooling, reduce heat in oven to 350. Mix remaining sugar, flour, lemon juice and cinnamon in a large bowl. Add blueberries and stir to coat. Pour mixture into pie crust and dot with 1 tablespoon butter.
Cook at 350 for 40-60 minutes. Enjoy!!