|Blueberry sour cream pie|
1 9 inch (23 cm) Pie Crust
3 Cups (420 g) of Fresh Blueberries
Sour Cream Layer
1 Cup (200 g) of Granulated Sugar
1/3 Cup (40 g) of Flour
A Couple of Dashes of Salt
2 Large Eggs, Beaten
1/2 Cup (120 g) of Sour Cream
1/2 Tsp of Cinnamon
1/4 Cup (55 g) of Brown Sugar
1/4 Cup (30 g) of Flour
2 Tbsp of Butter
|Everything is ready- some assembly required|
|Blueberries int he pie crust|
Combine the sugar, flour and salt in a bowl. Stir in eggs and sour cream. Pour over blueberries.
Combine cinnamon, sugar, flour and butter together until crumbly. Spread strudel layer on top of the sour cream layer.
|Ready for the oven|
Bake for 45-65 minutes until golden brown. Cool completely and then refrigerate. Serve cold (it is a lot easier to slice).
The bottom line: will I make this again? Yes, it is wonderful. I will also continue to double the topping for french toast.
|Strudel french toast|