When I was a pharmaceutical rep I called on a Pulmonologist’s office an hour from my house. The receptionist’s mother-in-law made a mean blueberry pie.  Her mother-in-law lived close enough to me that I would pick up the pie she made and take it to their office for our monthly lunches.  It was insanely good.

Last summer when Jennifer and I started shooting pictures for the blog she was always telling me I needed to do a blog post on her blueberry pie.  A year later I finally got around to making it.  I had to taste it first to make sure it was blog worthy.  I only put recipes on the blog if they are off the charts.  (Y’all remember that later this week when you read Friday’s post.  It has some very odd ingredients, but when all put together it makes a crazy good cocktail for National Tequilia Day.) Anywho, two pies later, we finally got some really great pictures of the closest thing to the pie that I transported across county lines. Except of course we added a little extra.  Drizzling a little Blueberry Balsamic Vinegar from Oli.o on the pie may sound nutzo but the acidity from the vinegar makes for some crazy deliciousness in your mouth. Trust me.Blueberry Sour Cream Pie

1 unbaked pie crust
Filling:
3/4 cup sugar
2 T flour
1 cup sour cream
1 egg
1 1/2 t vanilla
1/4 t salt
2 1/2 cups fresh blueberries
Topping:
3 T flour
2 T sugar
1 1/2 T butter at room temperature
3 T finely chopped pecans
Blueberry Balsamic Vinagar from Oli.o

Mix sugar and flour together in a bowl. Beat in the sour cream, egg, vanilla and salt until smooth.  Fold in Blueberries.  Pour into pie crust and bake at 400 degrees F for 25 minutes.

While pie is baking combine topping ingredients until a sandy crumbly consistency.  Remove pie after 25 minutes and sprinkle with topping. Return pie to oven and bake for 10 minutes more.

Chill pie before serving.

Optional but strongly recommended. Serve pie with a drizzle of Blueberry Balsamic Vinegar from Oli.o in Birmingham

| shop pie plates below |