Blueberry Sour Cream Crumb Pie
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
For the crust
- 295.73 ml flour
- 118.29 ml unsalted butter, chilled,cut into pieces
- 29.58 ml sugar
- 0.25 ml salt
- 59.16 ml ice water (about)
-
For the filling
- 236.59 ml sour cream
- 177.44 ml sugar
- 36.97 ml flour
- 1 egg, beaten
- 3.69 ml almond extract
- 1.23 ml salt
- 591.47 ml fresh blueberries
-
For the topping
- 88.74 ml flour
- 59.14 ml unsalted butter, chilled,cut into pieces
- 78.78 ml chopped pecans
- 29.58 ml sugar
directions
- For the crust: In a food processor, combine the flour, sugar and salt.
- Process to a coarse meal stage.
- While the processor is running, add the water a tablespoon at a time until clumps form.
- Gather into a ball, flatten into a disk and wrap in plastic.
- Refrigerate at least 30 minutes, or until firm.
- Preheat oven to 400^F.
- Roll out dough on a floured work surface to a 13 in circle.
- Transfer to a 9 inch glass pie pan.
- Trim edge to 1/2 inch of pan, fold under and crimp.
- Freeze 10 minutes.
- Line crust with foil and fill with pie weights or beans.
- Bake until sides are set, about 12 minutes.
- Remove foil and weights.
- For the filling: Combine the first 6 ingredients in a medium bowl, blending well.
- Carefully, mix in the blueberries.
- Spoon into the crust and bake 25 minutes, or until set.
- For the topping: In a medium bowl, combine the butter and flour, using fingertips, until pea size clumps appear.
- Mix in pecans and sugar.
- Spoon over pie and Bake until topping browns slightly, about 12 minutes.
- Cool to room temperature.
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RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0