Recipe - Blueberry Pot Pie

FILLING
6 cup Blueberries
3 tablespoon Blueberry fruit spread
1 tablespoon Allpurpose flour
2 tablespoon Sugar; divide
2 tablespoon Butter or margarine cut into
pieces

CRUST
3 tablespoon Butter or margarine soften
One half cup Sugar
1 Egg
One half teaspoon Vanilla extract
One fourth cup Sour cream
Three fourths cup Allpurpose flour
One fourth teaspoon Baking powder
1/8 teaspoon Baking soda
1/8 teaspoon Salt
1 One half cup Chopped pecans

(Redbook)

Heat oven to 325. Grease and flour and 8" round or 1 1/2qt shallow baking
dish.

For filling: place blueberries in baking dish and toss with fruit spread,
flour, Tbs sugar and dot with butter.

For crust: beat butter and sugar until creamy. Add egg and vanilla and beat
until light and fluffy. Beat in sour cream. Mix four, baking Powder and
baking soda, and salt into butter mixture. Fold in chopped pecans.

Drop batter by spoonfuls over blueberries. Sprinkle with remaining sugar,
and bake on bottom shelf 4555 minutes, until golden brown and cooked
through. Serves: 8 Posted to JEWISHFOOD digest V97 #236 by Sara Sutherland
msuther@gte.net on Aug 21, 1997