This time of year is so bountiful. There are so many fruits in season which means pie- hello! Can I get an amen? Cherries, blackberries, raspberries and now blueberries and peaches! Oh my! (And of course I haven't forgotten the all-American apple pie in the Fall.)
One of my most treasured wedding gifts was from my mother-in-law, a binder full of her favorite recipes. For some of the dishes, she even included a picture from when she had made it last. It was so thoughtful and helpful- it's not easy filling her shoes, let me tell you!
Here is a pie recipe from the beloved binder. It is simple and delicious.
Grandma Flick's Sour Cream
For 8" pie:
1 pt blueberries
1 c sour cream
1 c sugar
2 T flour
3 c blueberries
1-1/2 c sour cream
1-1/2 c sugar
3 T flour
2 small eggs
Beat egg; add sour cream, sugar and flour. Fold in blueberries. Pour into unbaked pie shell.*
Bake at 350 degrees for 45-60 minutes. (It will puff up when baking and then settle a bit when cooling.) Serve at room temperature.
*I don't have a special pie crust recipe, so use your favorite pie crust recipe.
I hope this helps use up the pint of blueberries you didn't know what to do with. Happy baking and enjoy what the summer has to offer.