Tuesday, March 19, 2013

And For Pi Day...

I made pie....obviously!

Of course this post is a few days late because I'd been gallivanting around the great state o' Maine with my family and friends having a grand old time. We had my bridal shower where we made inappropriate cookies and I opened inappropriate gifts (and appropriate ones) and played fantastically silly games.

Unfortunately now I'm behind, and feeling lazy in the cooking and baking department. Luckily, I had this gem leftover from Pi Day that I had neglected to post due to flying 1300 miles across the country.

I'm going to start out by saying that I wasn't overly impressed with the pie I made- a creamy berry pie that I think I was expecting to taste differently. That being said...I don't actually like pie that much unless it's straight-up fruit so that could have something to do with it.

My co-workers on the other hand, who benefited from my Pi Day baking adventure couldn't stop raving about it and were begging for the recipe. I think it's a keeper for a super easy, not much thought needed, sort of pie.

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
For the Custard:
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
For the Streusel:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter

1.Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
2.Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
3.In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
4.Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

I didn't have 3 cups of blueberries, so I used 3 cups of mixed berries (raspberries, blueberries and blackberries in this case). It worked wonderfully and I would do it again in heartbeat. Because of the style of pie, it's quite versatile and any type of berry can be subbed in and out. 


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