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.
