Preparation
Prepare a pie shell or tart shells, using: Graham Cracker or Zwieback Crust
Chill the shell, then fill it with the following cherry custard.
Preheat oven to 325\u00b0
Beat: 3 eggs
Add: 3/4 cup sugar
3/4 cup cultured sour cream
2 cups fresh or canned drained cherries or berries
Bake the pie until the custard is firm, about 1 hour. Serve very hot or very cold.
Mix together sour cream, flour, brown sugar, and egg. Stir until well blended.
Spoon half the mixture into crust. Top with 1 cup blueberry pie filling. Spoon remaining sour cream mixture over pie filling.
Bake at 400\u00b0F for 30 minutes. Cool and place in refrigerator to chill. Garnish with a tablespoon of pie filling on top of each slice prior to serving.
Mix sugar and flour together in bowl.
Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
Fold in blueberries.
Pour into pie crust, and bake at 400F for 25 minutes.
(May need to adjust temperature and time for frozen berries).
Meanwhile, combine topping ingredients.
Remove pie from oven after the 25 minutes, and sprinkle on topping.
Return pie to oven and bake 10 minutes more.
Chill before serving.
Sift together flour and sugar; set aside 1/4 cup.
Combine with sour cream and blueberries.
Pour into pie shell, top with remaining flour mixture.
Bake at 325\u00b0 for 20 minutes; top with whipped cream.
Combine sour
cream,
flour
and 3 tablespoons of brown sugar in mixing bowl.
Add
egg
and beat well.
Spoon half of this mixture into
the pie crust.
Combine blueberries and 1/2 cup of sour cream\tin
a small mixing bowl, then spread evenly over sour cream
mixture.
Top
with\tthe remaining sour cream mixture. Bake at
400\u00b0
for\t25 minutes.
Chill several hours before serving.
Fold egg, brown sugar, flour and vanilla into sour cream. Place half of mixture in pie shell.
Spread on blueberries. Place rest of mixture on top.
Bake at 450\u00b0 for 15 minutes.
Cool; refrigerate before serving.
Spread blueberries in crust.
In a small bowl, combine sour cream, sugar, egg yolk and vanilla.
Pour over blueberries.
Bake in preheated oven at 375\u00b0 for 45 minutes or until set and lightly brown at edges.
Chill.
Serve as is or garnish with whipped cream and a few berries.
Preheat oven to 400\u00b0.
Mix sour cream, sugar, flour, egg, almond extract and salt into a bowl.
Mix in blueberries. Spoon into crust. Bake until filling is set, approximately 25 minutes.
Combine sour cream, flour, 3 tablespoons brown sugar and egg. Beat well.
Spoon 1/2 of mixture into crust.
Combine blueberries and 1/2 cup sugar.
Spread over mixture in crust.
Top with remaining cream mixture.
Bake at 400\u00b0 for 25 minutes.
Spread blueberries in crust.
In a small bowl, combine sour cream, sugar, egg yolk and vanilla; pour over blueberries. Preheat oven to 325\u00b0.
Bake 40 to 45 minutes, then chill.
Combine first 3 ingredients; add egg and beat well. Spoon half of mixture into crust. Combine berries and 1/2 cup brown sugar and spread evenly over sour cream mixture. Top with remaining sour cream mixture. Bake at 400\u00b0 for 25 minutes. Chill several hours and serve.
In a mixing bowl, combine first 6 ingredients.
Mix well.
Pour into unbaked pie shell.
Bake in 350\u00b0 oven for 30 minutes or until center is set.
Top hot pie with blueberry pie filling.
Chill for several hours.
When ready to serve top with whipped cream or cool whip.
ransfer to 9-inch glass pie plate.
Trim edge, fold
o cool.
Blend together sour cream, 2 tbsp sugar, flour, salt
nd gently fold in the sour cream. Shape the dough into a
-inch round cake or pie pan.
Rinse blueberries from
f the sour cream. Stir in the remaining flour and sour cream until smooth
Cream butter and brown sugar; mix in egg.
Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
Fold in rhubarb and berries.
Mix nuts, sugar, cinnamon and butter, and spread over top.
Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
Heat oven to 350\u00b0.
Combine cake mix, nuts, graham cracker crumbs and margarine until crumbly.
Reserve 1 1/2 cups for topping.
Press remaining mixture in 9 x 13-inch pan; spread with pie filling.
In small bowl, mix sour cream, egg and nutmeg.
Pour over pie filling.
Sprinkle with reserved crumbs and bake at 350\u00b0 for 40 to 45 minutes.
-inch round cake or pie pan.
Rinse blueberries with