Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

A favorite at church suppers.

Ingredients Nutrition


  1. FOR CRUST: Blend flour, butter, sugar and salt in processor until coarse meal forms.
  2. With machine running, add water by tablespoonfuls until clumps form.
  3. Gather into ball.
  4. Flatten to disk.
  5. Wrap in plastic; chill until firm, at least 30 minutes.
  6. Preheat oven to 400°F Roll out dough on floured surface to approximately 13-inch round.
  7. Transfer to 9-inch glass pie plate.
  8. Trim edge, fold under and crimp.
  9. Freeze 10 minutes.
  10. Line crust with foil; fill with beans or pie weights.
  11. Bake until sides are set, about 12 minutes.
  12. FOR FILLING: Mix first 6 ingredients in medium bowl to blend.
  13. Mix in blueberries and spoon into crust.
  14. Bake until filling is just set, about 25 minutes.
  15. FOR TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form.
  16. Mix in pecans and sugar and spoon topping over pie.
  17. Bake until topping browns lightly, about 12 minutes.
  18. Cool pie to room temperature.


Most Helpful

Note: this is a continuation of my first review. I have always used fat free yogurt in place of the sour cream. I drain it a bit so it gets a more creamy consistency. Kind of softens the 638 calorie a slice "guilt" I have also used smart balance or soy garden as a replacement for the butter in the topping. This was out of necessity as I ran out of butter :) Like I said this recipe is a never fail. You can't kill it.

Chef Lorraineeee July 21, 2009

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