Delicious and Easy Farmer’s Market Find: Ken’s Blueberry PiePosted: July 8, 2011
Last Saturday at the St. Stephen’s Farmer’s Market, I couldn’t resist the beautiful blueberries at Swift Creek Berry Farm’s booth. As these plump gems called my name, I noticed the recipe card sitting on their table. Knowing that I was cooking dinner at the Rivah on Sunday night, fate led me to the perfect dessert.
I don’t know who Ken is, but I sure am grateful for this new recipe. Like the card says, it was both delicious and easy. Starting with the Pillsbury pie crust, the recipe calls for simple ingredients with a twist. I love the sour cream addition. It’s just enough to give the pie a bit of creaminess.
The crumble topping came together quickly with two forks.
The hardest part was waiting an hour for it to bake.
Our patience was rewarded.
Just as advertised, it was a fitting ending to a wonderful day at the Rivah. Try it yourself, and if you get the chance, stop by the St. Stephen’s Farmer’s Market tomorrow from 8 a.m. to 12 noon at the corner of Grove Avenue and Three Chopt Road. Local produce is at its peak, and everything that I have purchased there has been fresh and fabulous!
Ken’s Blueberry Pie
- 9” deep dish pie shell
- 3 cups blueberries
- 1½ cup sugar, divided
- 1/3 + ½ cup all purpose flour
- 2 eggs
- ½ cup sour cream
- ¼ cup butter, softened but not melted
Preheat oven to 350°.
Place blueberries in prepared pie crust. Mix together 1 cup sugar, 1/3 cup flour, 2 eggs and sour cream. Pour over blueberries. In a separate bowl, blend butter, ½ cup sugar and ½ cup flour until crumbly. Scatter over pie filling.
Put foil under pie shell to catch drips and bake for 1 hour.
Serve warm with vanilla ice cream and enjoy.
Adapted from recipe of Swift Creek Berry Farm & Greenhouse.
All photos by Avad Fan.