Blueberry Cream Pie Not for Throwing!

I was able to pick up some frozen pie shells for $1.00 a package (for 2) at a local co-op. These provide an easy way to whip up dessert in a hurry! It was a great find, so now I am looking through my recipes to find things that I haven't made in awhile. This is a nice recipe, especially in the summer when local blueberries are so plentiful. We put blueberries on cereal, in fruit salad, muffins, breads, pancakes and pies. Blueberries are chock full of antioxidants, have twice the capacity of spinach and 3 times that of oranges. They are rich in pectin and are a soluble fiber that has been shown in studies to help lower cholesterol. Fresh blueberries are higher in Vitamin A and C than frozen and canned. This recipe is a twist to the traditional blueberry pie and is also a pretty presentation. I like to add a bit of cinnamon sugar to the pecan topping. Just NO THROWING these cream pies...why waste those good blueberries?

Blueberry Cream Pie

Makes 8 servings
Ingredients
1 cup sour cream
3/4 cup sugar
2 tbsp flour
1 egg
1 tsp vanilla extract
1/4 tsp salt
2 1/2 cups blueberries, fresh
1 pie crust, 9"
3 tbsp flour

3 tbsp margarine
3 tbsp pecans

Directions

1. Mix first six ingredients with electric mixer until smooth.

2. Fold in blueberries.

3. Pour into unbaked pie shell. Bake at 400 degrees for 25 minutes.

4. Mix last three ingredients. Dot over top of pie and continue to bake for 10 minutes.

5. Cool and serve.