I woke up this morning in an embarrassingly messy hotel room. Think: A trail of clothes littered across the floor, open boxes of half-eaten chicken fingers and cold french fries, empty cups strewn haphazardly across the desk, a sticky uncorked bottle of wine, and the contents of my purse decorating the nightstand. Ahhh, St. Patrick’s Day. You were a fun one this year.
As I lay in our luxurious king-size bed mindlessly scrolling through social media, I came across a picture of a cherry pie. An advertisement for Country Living or some similar magazine. Mmm. Pie. And suddenly, that single photo was the beginning of my downfall and I couldn’t get pie off my brain. I mentioned my plan to Skyler – “I want to bake a pie today. Can we stop at the grocery store on the way home?” – and he grunted in my general direction. He clearly was not as excited as my grandiose pie plans as I was. It seems that hangovers hit us in very different ways.
Blueberry Sour Cream Pie
This sweet treat combines all the best parts of a pie with all the best parts of a streusel. The blueberries are the true star in this sweet, tart and creamy filling.
For the filling:
3⁄4 c. sugar
2 tbsp. flour
1 c. sour cream
1 1⁄2 tsp. vanilla
1⁄4 tsp. salt
2 1⁄2 c. blueberries, fresh (but thawed and drained frozen berries will work, too!)
For the crumble:
3 tbsp. flour
2 tbsp. sugar
1 1⁄2 tbsp. cold butter
1 unbaked pie crust
Preheat your oven to 400˚F. Cover the crust’s edged with foil to keep the edges from getting too brown.
To make the filling, combine sugar and flour together. Use an electric mixer to beat in the sour cream, egg, vanilla and salt. Mix for about five minutes, then carefully fold in the blueberries. Pour batter into the pie crust and bake for 30 minutes.
While the pie is in the oven, prepare the topping by crumbling together the flour, sugar and butter with a fork.
Remove pie from the oven. Sprinkle on the topping, and return to bake for 10-15 more minutes until topping is golden. Remove, and allow to cool throughly before slicing. Enjoy!