Chef Nathaniel Reid's Blueberry Sour Cream Pie
A rich and velvety blueberry sour cream pie featuring a sweet, tangy sour cream filling, crowned with a vibrant layer of juicy blueberries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.prairiefarms.com.
Cooking tools:
- Pastry cutter
- Rolling pin
- Pie weights
- Pie dish
- Microplane
- Sifter
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plastic wrap
- Parchment paper
- Aluminum foil
Ingredients
- 2½ cup All-Purpose Flour
- 1 cup Prairie Farms Unsalted Butter (chilled & cubed)
- ¼ cup Water (ice cold)
- 1 tsp Kosher Salt
- 1⅓ cup Granulated Sugar
- ¼ cup All-Purpose Flour
- ½ tsp Kosher Salt
- 4 Eggs
- 1 cup Prairie Farms Sour Cream
- ½ tsp Pure Vanilla Extract
- 1 Lemon (zested)
- 1 pint Blueberries (fresh or frozen)
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