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Sour Cream & Blueberry Custard Pie
Sour Cream & Blueberry Custard Pie

Sour Cream & Blueberry Custard Pie

1 Hr(s)
40 Min(s) Prep
20 Min(s) Cook
Try our sweet and savory Sour Cream & Blueberry Custard Pie recipe! This take on a creamy classic is sure to please everyone around the table.
What You Need
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10 servings
Original recipe yields 10 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup granulated sugar
1 egg
1/4 cup plus 2 Tbsp. flour, divided
1 tsp. vanilla
2-1/2 cups blueberries
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. cold butter
1/2 cup chopped PLANTERS Pecans
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Let's Make It
1
Heat oven to 400ºF.
2
Line 9-inch pie plate with crust as directed on package. Mix sour cream, granulated sugar, egg, 2 Tbsp. flour and vanilla in large bowl until blended. Stir in blueberries. Spoon blueberry mixture into prepared crust. Bake 25 min.
3
Meanwhile, mix remaining flour, brown sugar and cinnamon in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over pie.
4
Bake 15 to 20 min. or until filling is set and topping is browned. Let stand 10 min. before cutting to serve.
Kitchen Tips
Tip 1
Substitute
Substitute chopped PLANTERS Slivered Almonds for the pecans.
Tip 2
Special Extra
Sprinkle top with cinnamon sugar.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 150mg
7%
Total Carbohydrates 39g
14%
Dietary Fibers 2g
7%
Sugars 23g
46%
Protein 4g
8%
Vitamin A
6%
Vitamin C
4%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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