3/4 cup (1 1/2 sticks/6 oz./170g) butter, softened
2 tablespoons granulated sugar
1 1/2 cups all-purpose flour
1 egg yolk
1/8 teaspoon salt
1/2 cup granulated sugar
1 cup sour cream
1/2 cup (1 stick/4 oz./113g) butter, melted
3 egg yolks
2 tablespoons all-purpose flour
1 tablespoon buttermilk or milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pint (2 cups or approximately 345 grams) fresh blueberries, reserving 1 tablespoon for garnish
Whipped cream or frozen non-dairy whipped topping, thawed
Combine 3/4 cup butter and 2 tablespoons sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 1 1/2 cups flour, 1 egg yolk and salt. Continue beating just until mixture begins to form a ball. Form dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 1 hour.
Preheat oven to 350°F/180°C.
Roll out dough on lightly floured surface into 11-inch circle. Place into ungreased 9-inch pie pan. Bake for 20 to 23 minutes or until crust is very lightly browned.
Meanwhile, combine all filling ingredients except blueberries and whipped cream in 5-cup blender container. Cover; blend at high speed until smooth (1 minute). Place blueberries on bottom of baked crust. Pour filling over blueberries. Cover edge of crust with aluminum foil to prevent crust from browning too quickly. Bake for 55 to 65 minutes or until filling is set. Cool completely. Cover; refrigerate until ready to serve. Garnish with whipped cream or non-dairy whipped topping and additional reserved blueberries, if desired.
Makes 8 servings.
Nutrition Facts (1 serving) Calories: 330, Fat: 24 g, Cholesterol: 130 mg, Sodium: 230 mg, Carbohydrates: 28 g, Dietary Fiber: 1 g, Protein: 4 g
Source: Recipe adapted from Land O'Lakes
Date: May 5, 2006