Delicious Sour Cream Blueberry Pie Recipe

Begin by *softening the unsalted butter* in a mixing bowl. Use a hand mixer or a whisk to *cream the butter until smooth*. Add the sugar and *blend well* before incorporating the egg. Continue to mix until everything is fully combined.

In a separate bowl, *sift together the flour*, baking powder, and cocoa powder. Gradually add this dry mixture to the wet ingredients, stirring until a cohesive dough forms. Once the dough is mixed, *wrap it in plastic wrap* and refrigerate for at least one hour to firm up.

While the crust chills, prepare the filling. In a large bowl, combine the sour cream, sugar, and egg. Whisk vigorously until the mixture is *smooth and creamy*. Finally, add the vanilla sugar and mix until evenly dispersed.

You can also *set aside your blueberries* during this time to have them ready for the pie.

After an hour, remove the chilled dough from the refrigerator. *Press the dough into a pie dish*, ensuring that it covers the sides evenly. It's okay if the dough crumbles a bit—just press it back together.

Next, pour the filling into the crust, making sure it's *evenly distributed*. Finally, sprinkle fresh or frozen blueberries on top, *pressing them slightly into the filling*.

Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). Bake the pie in the preheated oven for approximately one hour or until the filling is set and the crust is lightly golden.

Once done, *remove the pie from the oven* and allow it to cool completely before slicing. This cooling period is essential for the ideal texture. *Serve your pie chilled or at room temperature* and enjoy a delightful slice of sour cream blueberry goodness!