Chef Nathaniel Reid's Blueberry Sour Cream Pie
Chef Nathaniel Reid created a pie that is perfect for any seasonal fruit you may have on hand, using fresh fruit and Prairie Farms Sour Cream.
Servings 6
Ingredients:
Pie Crust
- 2½ cup All-Purpose Flour
- 1 cup Prairie Farms Unsalted Butter chilled & cubed
- ¼ cup Water ice cold
- 1 tsp Kosher Salt
Sour Cream Blueberry Pie Filling
- 1⅓ cup Granulated Sugar
- ¼ cup All-Purpose Flour
- ½ tsp Kosher Salt
- 4 Eggs
- 1 cup Prairie Farms Sour Cream
- ½ tsp Pure Vanilla Extract
- 1 Lemon zested
- 1 pint Blueberries fresh or frozen
Directions:
Pie Crust
- Dissolve kosher salt in cold water. In a large bowl, cut cubed butter into the flour until pea-sized pieces remain. Add the cold water and salt mixture to the flour and mix gently until combined.
- Form the dough into a disk and wrap tightly with cling wrap. Refrigerate for 4 hours or overnight.
- Remove the dough from the fridge and roll out onto a lightly floured surface. Line a 9-inch pan and crimp edges.
- Line the formed crust with parchment paper or foil, then fill with pie weights of your choice (dried beans, granulated sugar, uncooked rice, etc). Blind bake the pie crust at 350ºF for 30-40 minutes, until lightly browned.
Sour Cream Blueberry Pie Filling
- Sift the all-purpose flour and sugar into a medium bowl. In a large bowl, whisk together the salt, eggs, sour cream, lemon zest, and vanilla extract.
- Whisk the sugar and flour mixture into the sour cream mixture until just combined.
- Place blueberries into the bottom of the pie crust and fill to the top with the sour cream mixture.
- Bake at 325ºF for 40-50 minutes until the filling is lightly browned and set. Let cool, then decorate by sifting powdered sugar over top. Enjoy!
