A sweet customer shared this recipe with me a few years ago - it is a family favorite, so much so that she served mini pies at her wedding!

This Blueberry Cream Pie has quickly become our family favorite, too, and I do love to make this recipe into mini pies.

To make the mini pie version, use a muffin pan and cut your pie crust into rounds to fit inside the cups of the pan.

A little dollop of whipped cream and maybe a fresh mint leaf on the chilled pie, and you have a beautiful and delicious pie.

Use your favorite single crust recipe or use a store bought crust. 

Ingredients:

1 c. sour cream

2 T. flour

¾ c. sugar

1 t. vanilla

¼ t. salt

1 egg

2 ½ c. blueberries

Topping Ingredients:

3 T. flour

1 ½ T. butter

3 T. pecans, chopped

Additional Ingredient:

1 unbaked pie crust

Instructions:

Preheat your oven to 400 degrees.

Combine sour cream, 2 T. flour, sugar, vanilla, salt and egg in a medium bowl.  Beat on medium speed for 5 minutes.

Fold in the blueberries.

Pour your pie filling into the unbaked pie crust.

Bake for 25 minutes at 400 degrees.

Combine topping ingredients; stir well.

Sprinkle on pie and bake for 10 additional minutes.

Chill before serving.

The Prepared Table is a kitchen boutique in Bannerman Crossings, working to bring back the love of cooking one kitchen at a time.  Robin, the owner of The Prepared Table, is a hospitality cheerleader and loves to try out new recipes when she shares her table with family, friends and neighbors.