Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. I didn’t understand some of the instructions, because it told me the batter would be thick like sour cream. Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top … https://www.tasteofhome.com/recipes/blueberry-pie-with-graham-cracker-crust Drizzle half of the sour cream mixture over top and pulse until incorporated, about 3 pulses; repeat with remaining sour cream mixture. Process flour and salt in food processor until combined. Made with the most fresh, juicy peaches in the valley, mixed with a vanilla and sour cream filling, topped with a sweet crumb top, this pie is a must try! Pour batter into pie crust and bake for 30 minutes. Whether you’re looking for a special berry pie like cherry, blueberry or Oregon’s own marionberry, or something creamy and delicious like banana cream or key lime pie, or even a totally satisfying 100% vegan pie, we have it all at Bipartisan Cafe in the Montavilla neighborhood of SE PDX. Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. www.singforyoursupperblog.com/2010/07/10/peach-blueberry-sour-cream-pie Blueberry filling is the star here, so feel free to use your own homemade pie pastry shell or buy a frozen crust from the grocery store. To prepare crust, whisk ice water and sour cream together in a bowl. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Scatter chilled butter over top and pulse until butter is size of small lentils. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Carefully fold in the blueberries. 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