Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference). I also squeeze a bit of lemon juice into the blueberry mixture, not a lot, maybe a tablespoon??
I use a pre-rolled store-bought pie crust because I am lazy.
https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/
This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference).
I use a pre-rolled store-bought pie crust because I am lazy.
https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/
