Creamy Blueberry Pie

With recent supermarket sales and my daughter's love for blueberries, my fridge was overflowing with blueberries.  When I was invited to a luncheon at a friend's house, I thought this would be the perfect treat to bake after seeing a friend's post of the finished product on FB.  Today we went blueberry picking, and I'm tempted to make the recipe again with the sweet berries we collected!

 This recipe is my adaption of a recipe from allrecipes.com. After reading reviews on the website and talking with a friend who made the pie, I cut back on the sugar (by almost 2/3 cup).  I also used some of my favorite flavor combinations with the addition of lemon zest and cinnamon.  I used my grandmother's cast-iron pan which is about 11 inch across which made for a more spread out pie than in the picture on the website.  Definitely my new favorite blueberry pie recipe- and very easy!

Ingredients:

3 1/2 cups fresh blueberries
1 9 inch pie crust (I used Pillsbury)

For the custard:
1/2 cup white sugar
1/3 cup flour
1/8 tea salt
2 eggs, beaten
1/2 cup sour cream (I used light)
1 tea grated lemon zest

For the streusel:
1/3 cup white sugar
1/2 cup flour
1/4 cup butter
1 tea cinnamon

Directions:

1. Preheat oven to 350 degrees F. Place the blueberries in the pastry shell and set aside. 

2. Combine 1/2 cup sugar, 1/3 cup flour, salt and 1 tea cinnamon. Add eggs, sour cream and lemon zest, stirring until blended. Pour the sour cream custard over the blueberries.

3. In another bowl, combine 1/3 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the sour cream mixture and berries in the pie shell.




4. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. I waited until the pie crust sticking out around the side got golden brown.  Cool on wire rack. Serve with vanilla ice cream or whipped cream- or BOTH!

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