Blueberry Pot Pie

• servings: 8

Ingredients

Filling

6 c blueberries

3 tbs. blueberry fruit spread

1 tbs. all-purpose flour

2 tbs. sugar, divided

2 tbs. butter, cut into pieces

Pecan Crust

3 tbs. butter, softened

1/3 c sugar

1 egg

½ tsp vanilla extract

1/4 c sour cream

3/4 c all-purpose flour

1/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1 ½ c chopped pecans

Directions

Heat oven to 325°.

Grease and flour an 8" round or 1 ½ qt. shallow baking dish.

For filling, place blueberries in baking dish and toss with fruit spread, flour, and 1tbs of sugar; 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 flour, baking powder, baking soda, and salt into butter mixture. Fold in chopped pecans.

Drop batter by spoonfuls over blueberries. Sprinkle with remaining 1tbs sugar.

Bake on bottom oven shelf 45 – 55 mins, until crust is golden brown and cooked through.

Serves 8.