Blueberry Sour Cream Pie

lowcarbingamongfriends.com

Prettyzany

subheading: Fabulous Pie Crust:

1¾ cups Gluten-Free Bake Mix 2 (425 mL)

Bulk sweetener to equal ¼ cup sugar (60 mL)

(optional - make sure it is powdered)

1 tsp glucomannan powder, optional (5 mL)

(this amount can be reduced by half or use ¼ tsp xanthan gum)

1 /8 tsp salt (0.5 mL)

2 tbsp cold butter (30 mL)

1 oz cream cheese (30 g)

1 large egg

1 /4 tsp almond, OR vanilla extract (1 mL)

subheading: Filling:

1 cup sour cream (250 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

1 egg

1½ tsp vanilla extract (7 mL)

1 /8 tsp salt (0.5 mL)

3 tbsp Gluten-Free Bake Mix 2 (45 mL)

2½ cups frozen blueberries, thawed and drained, OR (425 mL)

fresh blueberries

subheading: Crumble Topping:

1 /4 cup Gluten-Free Bake Mix 2 (60 mL)

2 tbsp powdered sweetener of choice (30 mL)

1½ tbsp cold butter (22 mL)

Directions at lowcarbingamongfriends.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer