1/2 cup unsalted butter, chilled and cut into small cubes
3 tablespoons water
1/2 cup Daisy Sour Cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups blueberries
Preheat the oven to 350 degrees.
In a food processor, pulse together 3/4 cup sugar, flour, and 1/8 teaspoon salt. Add the butter and let the food processor run until the butter is completely crumbled. With the food processor still running, slowly pour in the water. Pulse a few more times. The dough should still be crumbly but stick together when squeezed.
Prepare an 8 x 8-inch square pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides. Reserve ½ cup of pie crust. Press the rest of the crust down into the bottom of the pan evenly.
Whisk together sour cream, 1/3 cup sugar, lemon juice, cornstarch, vanilla, and ½ teaspoon salt. Lightly fold in the blueberries. Pour the mixture into the crust.
Sprinkle the reserved pie crust on top of the blueberries.
Bake for 40 minutes, then raise oven temperature to 400 degrees and bake for another 20 minutes. Remove from the oven and let cool. Refrigerate for 3-4 hours before slicing and serving.
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