Pie #3 Creamy Blueberry Pie W/ Cranberries

This pie comes from our first anonymous pie contributor.  She was a little shy and didn’t want to be spotlighted, but I’ll tell you a little bit about her.  She is a SAHM of six kids and enjoys baking a lot. She especially likes making pies.  This is a recipe that she adapted.  She says that the first time she tried this pie she LOVED it, but there were only blueberries in it and she thought it was a little too sweet.  So to add some tartness in the fall she combines Cranberries and Blueberries (just perfect for Thanksgiving) and in the summer she uses strawberries and blueberries.  Both sound delicious to me! 

Creamy Blueberry Pie with Cranberries

Filling

2 Cups Fresh or Frozen blueberries

1 cup fresh or frozen cranberries chopped

1 cup of white sugar

1/3 cup of flour

1/2 tsp. of salt

2 eggs

1/2 cup of sour cream

Topping

1/2 cup of sugar

1/2 cup of flour

1/4 cup of butter

Directions

Combine 1 cup of sugar, salt, 1/3 cup of flour, eggs and sour cream, stirring until well mixed.  Stir in the blueberries & chopped cranberries.  Pour into pie crust.  In a separate bowl combine 1/2 cup of sugar, 1/2 cup of flour and 1/4 cup of butter.  Mix together until course crumbs form.  Sprinkle on top of the pie.  Bake at 350 degrees for 50-55 minutes.  (IT TOOK MINE 1 hour 10 min.)

Combine 1 cup of sugar, salt, 1/3 cup of flour, eggs and sour cream, stirring until well mixed

Stir in the blueberries & chopped cranberries

Pour into your pie shell.

Prepare your topping

Add to the top of your pie. And bake at 350 for 55 ish minutes.

Make sure if you are using frozen berries that you cook this pie thoroughly .  It could take up to 1 hour 30 min. 

ENJOY!!

I can’t wait to try it, I’m a little partial to berry pies! Don’t worry I’m not one of the judges so what I’m partial to, doesn’t really matter :)

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