peach blueberry sour cream pie

Scatter chilled butter over top and pulse until butter is size of small lentils. She also called it “Russian apple pie,” rather than sharlotka. Preheat oven to 425 degrees. After a quick stint in the oven, this blueberry sour cream pie is topped with a simple walnut crumble and baked for a few minutes longer until it barely jiggles in the center. Blueberry filling is the star here, so feel free to use your own homemade pie pastry shell or buy a frozen crust from the grocery store. Whether you’re looking for a special berry pie like cherry, blueberry or Oregon’s own marionberry, or something creamy and delicious like banana cream or key lime pie, or even a totally satisfying 100% vegan pie, we have it all at Bipartisan Cafe in the Montavilla neighborhood of SE PDX. This blueberry pie is made with sour cream and a tasty blueberry custard filling. Pour batter into pie crust and bake for 30 minutes. Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top … https://blog.ohsweetday.com/2016/09/peach-blueberry-pie.html Process flour and salt in food processor until combined. To prepare crust, whisk ice water and sour cream together in a bowl. (Save any excess slices for garnishing the top of the pie if you wish.). www.singforyoursupperblog.com/2010/07/10/peach-blueberry-sour-cream-pie She was talking about smetana rather than the sour cream we Americans are used to, and it really is quite a lot thicker. I didn’t understand some of the instructions, because it told me the batter would be thick like sour cream. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Strawberry Rhubarb A twist on an otherwise traditional rhubarb pie. https://www.tasteofhome.com/recipes/blueberry-pie-with-graham-cracker-crust Drizzle half of the sour cream mixture over top and pulse until incorporated, about 3 pulses; repeat with remaining sour cream mixture. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. Upon cooling, the pie has strata-like layers of crust, custard, berries, and crumble, plus it slices like a dream. Made with the most fresh, juicy peaches in the valley, mixed with a vanilla and sour cream filling, topped with a sweet crumb top, this pie is a must try! Carefully fold in the blueberries. 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