Here's the Dish: The Best Blueberry Pie Ever!

I’ll admit, I’ve never been a fan of pie . . . unless it is filled with chocolate and whip cream and gooey stuff like that. I’d much prefer a cheesecake anyday. So, when Mr. V. requested a blueberry pie, I told him the only way he’d get one would be if he baked it himself. Boy, was I surprised when he agreed to do it! The man has never baked a thing in his life, that I am aware of. This would be interesting. I found a recipe that sounded pretty tantalizing, and one day we decided to make it. He did all of the manual labor ~ I just stood by to supervise, so he wouldn’t confuse a teaspoon with a tablespoon, and that kind of thing. The end result was this amazingly delicious slice of blueberry goodness that you see before you. Let me tell you, it was awesome. I can honestly say that I am now a pie lover for life.

Blueberry Sour Cream Pie

Ingredients: 1 unbaked pie crust, 3/4 cup sugar, 2 tablespoons flour, 1 cup sour cream, 1 egg, 1 1/2 teaspoons vanilla, 1/4 teaspoon salt, 2 1/2 cups blueberries (fresh or frozen), For the Topping: 3 tablespoons flour, 2 tablespoons sugar, 1 1/2 tablespoons butter, 3 tablespoons finely chopped pecans Directions: 1. Mix sugar and flour together in bowl. 2. Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes). 3. Fold in blueberries. 4. Pour into pie crust, and bake at 400F for 25 minutes. (May need to adjust temperature and time for frozen berries). 5. Meanwhile, combine topping ingredients. 6. Remove pie from oven after the 25 minutes, and sprinkle on topping. 7. Return pie to oven and bake 10 minutes more. 8. Chill before serving.

If you need proof, here is a photo of the man in action, pouring the filling into the crust. Yes, it was a pre-made crust. I haven’t made a pie crust from scratch since 7th grade "Home Ec" class. Sometimes the short cuts are necessary, but in this case, one might think you spent half a day in the kitchen. It is that good.