Apart from shopping and all things fashion, another love of mine is baking. I don’t do it too often because I usually try to steer away from eating copious amounts of butter and sugar on account of the fact that I have no self control around them. Aside from that little issue, I don’t get around to baking all that often because I just don’t have time! However, since July is National Blueberry month, I thought I’d dust off one of my favorite pie recipes and share it with you. I usually make this pie for 4th of July, and it is always a hit. Not only is this pie delicious, it is really quick and easy to make.

Here’s how its done:

1. Grab a big mixing bowl and an electric mixer. If you don’t have that, its fine, grab a wire whisk and get ready to get a little arm workout in. 😉 Preheat your oven to 400 degrees so it’s warming up while you make the filling.

2. Next, take an 8oz container of sour cream and pour it into the bowl. If you bought a bigger sour cream container than 8oz, don’t fret, 8oz= 1 cup.

3. Next, add 3/4 cup of sugar. This is when I take a little solace in the fact that really, that’s not a whole lot of sugar for a pie. 😉

4. Take 1 egg, crack that baby, and then add two tablespoons of all-purpose flour.

5. Grab some vanilla extract, measure out 1 teaspoon, and add that to the mix.

6. Don’t forget the salt! You’ll need 1/4 teaspoon.

7. If you are lucky enough to have one of this awesome Kitchen Aid mixers, switch it to a medium speed, kick back, and let it do its job while you kick your feet up and chill. Just make sure the mixture gets nice and smooth before you turn it off. If you don’t have an electric mixer, you don’t get a break, its time to work those arms with that wire whisk.

9. You will want to give your whisk a break for this next part, unless you want a bunch of runny blueberries everywhere. The best option is to use a spoon or spatula and gently stir your blueberries in. You will need 2 1/2 cups.

10. Take your delicious mixture and pour it into a 9 inch pie crust. Now, I would normally make my pie crust from scratch, but, that is time consuming and when you are throwing a 4th of July party, time is of the essence. Summer holidays aren’t the time to be an overachiever, give yourself a break and just buy a pre-made crust.

11. If you preheated your oven earlier like I suggested, good job. Stick your beautiful pie in the oven and set the timer for 25 minutes.

12. While your pie cooks, you are going to make the streusel crumb topping. For this, you will need 3 tablespoons of all-purpose flour, 2 tablespoons of sugar, and 3 tablespoons of butter. If you happen to be fancy and own a pasty blender, you can certainly use that to blend these three ingredients. I don’t have a pastry blender, but it works just as well to take a butter knife in each hand and just cut the butter into smaller and smaller pieces. Its really helpful for your butter to be cold, as it will be more cooperative and cuts easier this way. If it is room temperature, its gonna be more on the melty side and your job will be a bit harder.

13. Next, its time for the pecans! I like to chop them so that they’re not super tiny, because I personally think bigger pieces of pecans look better, but its totally fine if you accidentally get a little overzealous and your chopped pecans resemble sawdust.

14. Add your chopped pecans to the butter/sugar/flour mixture, and mix it thoroughly.

15. After the pie has been in the oven for 25 minutes, pull it out and pour your streusel topping on top. This is going to make it extra buttery and delicious. When you’ve done that, put the pie back in the oven for another 15 minutes.
16. Voila! You have yourself a delicious pie. All you have to do now is eat it. Might I suggest a nice Vanilla Bean ice cream to go with your fresh, hot pie? It is mind blowing.

Here is the original recipe that I found years ago out of one of my mom’s Southern Living cookbooks:

FRESH BLUEBERRY STREUSEL PIE

1 (8-ounce) carton commercial sour cream

3/4 cup sugar

1 egg

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

2 1/2 cups fresh blueberries

1 unbaked 9-inch pastry shell

3 tablespoons all-purpose flour

2 tablespoons sugar

3 tablespoons butter or margarine

3 tablespoons chopped pecans

Combine sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla, and salt in a large mixing bowl; beat at medium speed of an electric mixer 5 minutes or until smooth. Fold in blueberries. Spoon into pastry shell. Bake at 400 degrees for 25 minutes.

Combine 3 tablespoons flour and 2 tablespoons sugar; cut in butter with a pastry blender until mixture resembles course meal. Stir in pecans. Sprinkle mixture evenly over pie, and bake an additional 15 minutes. Yield: one 9-inch pie.

– Recipe by Mrs. Earl L. Faulkenberry, Lancaster, South Carolina

Hope you enjoy this recipe, if you end up making it, let me know how it went and whether or not you loved it! xo

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