When it comes to food, I am a dessert girl. My sweet tooth knows no bounds. And when it comes to desserts, I am a pie girl all the way. I love pies- a flaky, butter crust with a sweet filling is like a little slice of heaven for me.
At first, I doubted this recipe. Sour cream and blueberries in a pie? Then, I thought it’d be okay. Then as I was mixing up the filling, I knew it would be good. Then, as I was baking the pie, I knew it would be excellent. As I waited for the pie to cool, I knew this would be one of the best pies I’d had.
And it was.
Do not doubt this pie recipe. It’s sooooo (that is 6 Os there) good, and it’s not like any other pie I have had before. It’s creamy, sweet, and delicious. The recipe has a pecan crumble topping, but I honestly think the pie would be better without it. Their recipe for pie crust was good but not great, so my search for the best pie crust continues.
1 pie crust
1 cup sour cream
1/2 cup granulated sugar
2 1/2 tablespoons all purpose flour
1 egg, lightly beaten
1/2 teaspoon almond extract
3/4 teaspoon salt
2 3/4 cup fresh blueberries