Ms. Mary's Sour Cream Blueberry Pie
As many of you know by now, I have spent every Summer of my life in Maine. Maine is known from its thousands of acres of wild blueberry bushes. Blueberry bushes grow beautifully and abundantly in Maine. My mom spent July and part of August in Maine this summer. When she came to visit me at my new home in Providence, RI, she brought a gallon bag of freshly picked, wild blueberries from Maine for me.
I had bought these cute mini dishes on a recent trip to one of my favorite stores, Williams Sonoma. So, I thought to myself what better thing to do than to make mini blueberry pies using the blueberries my mom had picked for me. I planned to freeze them so that I would have a yummy dessert on hand.
This is something my family has been making for years. It is a hodgepodge of recipes. My dear family friend Mary helped me come up with it. She is the mother of three boys, so I would frequently go over to do girly things with her like paint, organize, and bake. I fondly remember coming up with this recipe with her in her kitchen before a 4th of July party. I use the Homemade Buttery Flakey Pie Crust recipe from Sally's Baking Addiction for the pie crust, the filling is something committed to memory and I honestly have no idea where it came from, and the toping is just a crumble made up of flour, sugar and butter.
In my opinion this is a 5 star pie. Mostly because it is so easy to make, but tastes like you slaved all day in the kitchen over it. The filling is creamy, sweet and a little tart. Rich and delicious- this pie is perfect with a scoop of vanilla ice cream on the side.
Homemade Buttery Flakey Pie Crust
2 and 1/2 cups all-purpose flour
1 and 1/4 teaspoons salt
6 Tablespoons (90g) unsalted butter, chilled and cubed
3/4 cup (148g) vegetable shortening, chilled
1/2 cup (120ml) ice water
Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a two forks, cut the butter and shortening into the mixture until it resembles coarse meal. If you have one, pastry cutter makes this step very easy and quick.
Measure 1/2 cup of water in a cup, add ice, and stir it around. From that, measure 1/2 cup of water. Drizzle the cold water in, about 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
Transfer the pie dough to a floured surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half (in this case I sectioned it in respect to the size of the mini pie dishes. Flatten each section using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
Use gentle force with your rolling pin to rollout your chilled pie dough sections.
Place the rolled out pie dough into your pie dish(es) and proceed with the filling.
Blueberry Sour Cream Pie Filling
3⁄4 cup of sugar
2 tablespoons of flour
1 cup of sour cream (I use light sour cream)
1 1⁄2 teaspoons of vanilla
1⁄4 teaspoon of salt
2 1⁄2 cups of blueberries (fresh or frozen)
Mix together the sugar, flour, sour cream, egg, vanilla, and salt. Fold in the blueberries. Pour filling into the pie crusts and bake for 25 mins at 400 degrees Fahrenheit. While the pies are cooking, prepare the crumble topping.
1/2 cup of butter (melted)
1 cup of flour
1 cup of sugar
Mix together all of the ingredients with a whisk or fork. After the pies have baked for 25 minutes, remove the pies from the oven. Then, spoon the crumble on the tops of the pies and bake for another 10 minutes or until topping is golden. Removed from oven and let cool for 10 minutes.
Isn't that a 'berry' nice recipe. Easy as pie!!! Haha get it? Pie... Blueberry pie. Okay that was corny. I'm signing off.