From Chef Sokun Nuon-Slama, Southern Kitchen Restaurant
10 ounces all-purpose flour
5 ounces butter
3 eggs
7 1/2 ounces sugar, divided
1/2 teaspoon baking powder
1 pint blueberries
2 eggs
2 1/2 ounces sugar
3 ounces sour cream
3 ounces heavy cream
Preheat the oven to 350 degrees. In a mixing bowl, mix flour and butter. When dough starts to crumble, add one egg, 5 ounces of sugar and baking powder. Mix until it forms a ball. Wrap dough in plastic and refrigerate for 30 minutes. Get the dough out of the fridge and roll it. Spread it in a pie pan, top evenly with blueberries and bake for 15 minutes.
In another bowl, mix two eggs and 2 1/2 ounces sugar. Incorporate the sour cream and mix thoroughly. Gently add the heavy cream and mix one last time. Remove pie from the oven and cover the blueberries with the mix, spreading it evenly. Bake for another 15 minutes or until golden brown on top. Let it cool. Enjoy!
