This coming weekend The Canadian and I are having a few friends over for dinner. It's two couples actually, and the six of us like to get together for dinner every now and then. I don't have the first clue what on Earth we are going to have for dinner but I do know this -- there will be Blueberry Cream Pie for dessert. Blueberries have been on sale at the grocery store all week so I figure it's the responsible thing to do.
I didn't even know this recipe was part of my mother's repertoire until I was home in Atlanta last week. I've never seen her make it so imagine my surprise when she mentions her Blueberry Cream Pie that she's sort of kind of known for. Just when you think you know a person they go and bust out a secret weapon like this. Shocking, I tell ya.
The recipe must be at least 100 years old. It's from the 1980 Southern Living Annual Recipe Book so that makes it...ummm...almost 100. I was right.
Start with basic ingredients. Flour, butter, sugar, vanilla, egg, sour cream, salt, pecans, blueberries and a pastry shell (aka pie crust).
Dump the sour cream into a mixing bowl.
Then add some flour.
Toss some sugar in.
Pour in the vanilla.
Shake in the salt.
Beat an egg and dump that in too.
Now mix it all together in your awesome red mixer that you got for free because you called KitchenAid when your 16 year old mixer died and they replaced it. In your choice of colors.
Your going to let the mixer do it's magic for 5 minutes. This would be a good time to get the pie crust ready. My mom's secret is to sprinkle a little flour in the pie pan first. She whispered, "They don't tell you to do this, I just do it anyway." Like she's a top secret CIA pie operative or something.
Now take a pre-made, store bought (shhh...don't tell anyone or I'll have to kill you) crust and roll it out into the pan.
The pinch it all around to make it look pretty.
And trim off the excess. Because that's what good Southern women do.
Looks professional, don'tcha think?
When the five minutes are up and you've made your crust in that tiny little bit of time (because you're a domestic badass) add in the blueberries and fold them into the filling.
Then pour the entire concoction into the crust and pop that bad boy in the pre-heated oven for a few minutes.
While the pie is baking, let's get the topping ready. Take some more flour and butter and show them who is boss.
Once combined, add in the crushed pecans and mix it all together like one big happy family.
Try not to dive head first into the pie when it comes out of the oven. Refrain and spread the topping across it instead. Then toss it back in the oven for a few more minutes.
Again, maintain your composure. You're going to have to let the masterpiece chill in the fridge a bit before you inhale it.
Put once it's chilled, all bets are off. Every man for themselves.
Go ahead. Try it. After all, blueberries are on sale and it's the economically responsible thing to do.
Copy and Paste-able:
Blueberry Cream Pie (stolen from Southern Living and my mom, 1980)
1 cup sour cream
2 tbsp all-purpose flour
3/4 cup sugar
1 tsp vanilla
1/4 tsp salt
1 egg, beaten
2 1/2 cup fresh blueberries
1 unbaked 9 inch pastry shell
3 tbsp all-purpose flour
1 1/2 tbsp butter or margarine
3 tbsp chopped pecans or walnuts
Preheat oven to 400. Combine first 6 ingredients, beat 5 minutes at medium speed of an electric mixer or until smooth. Fold in the blueberries. Pour filling into pastry shell. Bake at 400 for 25 minutes. Remove from oven.
Combine remaining ingredients, stiring well (mom used a pastry blender) to mix the butter and flour. Use a fork to gently mix in pecans; sprinkle over top of pie. Bake an additional 10 minutes. Chill before serving.