Mother Mary Would Love this Blueberry Pie!

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Summer celebrations are great fun! The weather is usually perfect for outdoor gatherings with foods made fresh from whatever is in abundance.

Here in Michigan, from June-September, the blueberries are in—big and plump and full of flavor. No more of the little half-pint containers trucked-in from states far, far away. Nope. For eight to ten weeks 2 lb. cartons show up at the market, and the berries find their way into just about everything, from breakfasts to sauces at dinner.

The harvest is at its peak by mid-August, about the time of the Assumption of the Blessed Virgin Mary. My tradition for this holy day is to bake something special—don’t all celebrations need a special treat?—using blueberries, of course.

This year I offer you a favorite pie, made only in mid-summer when the blueberries are most flavorful and their skins, being fresh,  are still thin.

Blueberry and Sour Cream Pie

9” pie shell, unbaked (Yes, I buy mine)

Filling:

1 c. sour cream

1 egg beaten

1 tsp. corn starch

2 tbl. flour

¼ tsp. salt

1 ¼ c.sugar

1 tsp. vanilla

3-3 1/2 c. fresh blueberries

Topping: using a fork, mix together and refrigerate while pie bakes

2 tbl. sugar

3 tbl. flour

3 tbl. soft butter (the real stuff!)

3-4 tbl. chopped walnuts, can substitute with pecans or almonds

Preheat oven to 400º

Press out crust into a deep 9” pie pan. (HINT: To be sure the pan will hold ALL of the ingredients, measure our 4 ½ c. of water and pour it in the pie pan. If it holds the water, the pan is big enough.)

Combine the first seven ingredients and mix on low for about 3-4 minutes. The mixture should be smooth and creamy. Gently fold in the blueberries and pour in to pie shell. Bake for 40-45 minutes (the center should be set, not soupy).

Remove from oven and sprinkle topping—which will be kind of sticky—on pie. Place it back in the oven and bake another 15-20 minutes, until topping browns.

Cool completely on a rack so filling sets. And don’t be bummed that, like most pies, it shrinks down when cooled.

Serves 8 (Ha! Usually)

This pie is tender and flavorful and best served  without whipped cream or ice cream on top…but then again, ice cream on the side is always welcomed!

Images Pixabay.com, CCO Creative Commons.