Upon cooling, the pie has strata-like layers of crust, custard, berries, and crumble, plus it slices like a dream. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 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. She also called it “Russian apple pie,” rather than sharlotka. To prepare crust, whisk ice water and sour cream together in a bowl. She was talking about smetana rather than the sour cream we Americans are used to, and it really is quite a lot thicker. (Save any excess slices for garnishing the top of the pie if you wish.). Process flour and salt in food processor until combined. This blueberry pie is made with sour cream and a tasty blueberry custard filling. Carefully fold in the blueberries. https://blog.ohsweetday.com/2016/09/peach-blueberry-pie.html Drizzle half of the sour cream mixture over top and pulse until incorporated, about 3 pulses; repeat with remaining sour cream mixture. 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. 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! Strawberry Rhubarb A twist on an otherwise traditional rhubarb pie. After a quick stint in the oven, this blueberry sour cream pie is topped with a simple walnut crumble and baked for a few minutes longer until it barely jiggles in the center. Pour batter into pie crust and bake for 30 minutes. 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