As promised, this post delves into the mysteries of the Blueberry Sour Cream/Cream Cheese pie.
This is one of my favorite recipes yet. This week's version is gluten-free, by virtue of using, not graham cracker crumbs, but crumbs from Annie's Gluten-Free Ginger Snap Bunnies. Which I expected to be a disappointment, but it's actually excellent; maybe better than the graham cracker version.
The real magic here is the blueberry-cream cheese axis. Sweet, sour, fresh and creamy.
This uses the same recipe as the last post; obviously the crust uses different ingredients. Also I used sugar this time instead of honey and maple syrup. Also I used less cream cheese: only 6 oz instead of 8 oz, due to a fatal error involving accidentally leaving the extra packet of cream cheese out in the sun for nine hours. It worked fine with less.
Here's the crumbs, getting delicious-ified.
Now let's add butter:
Then shape it!
And bake it!
Heating the berries:
Mixing the cream cheese:
Filling the shell with berries:
Layering on the topping (Keeping the purple out is difficult. I gave up early and just tried to even it out into a relatively even shade of violet):
Everything looks better with flowers:
Lastly, some extra glamor shots (courtesy of coworker Chris M, whose photos add some extra glitz, here and at the top of the post)
One additional note to this post: Blueberries are delicious. Cream cheese is delicious. And be careful when you're bringing a pie into work to make sure your coworkers will actually eat it.