Thursday, July 9, 2015

Blueberry Sour Cream Pie

My absolute most favorite thing to make is pie. Pie is for birthdays. Family reunions. It's for Thanksgiving and Christmas and breakfast, even dinner. 

And it's definitely for the Fourth of July.

I made several over the weekend, and while we enjoyed all of them, this one was the clear favorite. Now, let me make a disclaimer: I don't like blueberries. I find them to be mushy in texture and ho-hum in flavor. 

The exception is fresh-picked blueberries from the blueberry farm. Every summer, we go out and pick several pounds, and I bake. It's the only time I make anything with blueberries. 

So keep that in mind as you try this recipe.

dough for 9-inch pie crust

1 C sour cream
1/4 C sugar
2 1/2 T flour
1 egg, beaten
1/4 tsp almond extract
1/4 tsp salt
2 1/2 C fresh blueberries

6 T flour
1/4 C butter, chilled and cubed
1/2 C chopped pecans
2 T sugar

Roll out your pie crust. Line a 9-inch pie plate, trimming and crimping the edges. FREEZE your pie plate with the crust for ten minutes. If you skip this step, your pie crust will burn!

Remove from freezer. Line your pie crust with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake at 400 degrees F for 15 minutes. Remove foil and weights/beans. Set aside.

Whisk sour cream, sugar, flour, egg, salt, and almond extract together. Mix in blueberries. Spoon into pie crust. Bake until set, about 25 minutes. Check your pie crust around 15 minutes. If it's getting too dark, place a pie shield or aluminum foil on the edges.

Remove from oven. Set aside while you make the topping.

In a bowl, combine the flour and butter with your fingers until small clumps form. Mix in pecans and sugar. Sprinkle over the pie. Leaving the pie shield in place, bake another 12 minutes until the topping browns slightly.

Cool completely and serve at room temperature.



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