Angel's Sour Cream Streusel Blueberry Pie

Southeast Alaska has tons of wild blueberries and I love to pick them. I'm not a fan of traditional blueberry pie but my friend Angel shared this recipe and now I'm hooked.

• Ready In: 55 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  deep dish pie shells, traditional or 1  graham cracker pie crust

• Filling

• 3  cups blueberries or 3  cups huckleberries
• 3⁄4 cup sugar
• 2  teaspoons flour
• 1⁄8 teaspoon salt
• 1  teaspoon lemon juice
• 1  cup sour cream
• 1  teaspoon vanilla
• 1  egg, beaten

• Streusel Topping

• 1⁄2 cup sugar
• 2  tablespoons flour
• 4  tablespoons butter, chilled
• 4  teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees.
2. Mix filling ingredients except blueberries.When smooth, gently fold in blueberries.
3. Pour into pie shell. Place pie on cookie sheet and put into oven for 25 minutes.
4. Mix dry Streusel topping ingredients. Cut butter into topping ingredients with a pastry blender or cut butter into dime size pieces and mix. Topping should be crumbly not a paste.
5. Sprinkle topping over pie and return to oven for 10 - 15 minutes until bubbly and golden brown.
6. Allow to cool before serving.
7. Notes: Taste your blueberries before adding sugar to filling. If they are sweet, cut back if they are sour add a tablespoon or two. I use a deep dish pie pan. Filling will puff up so filling should be above top of crust. Most people chill this overnight but I prefer it warm so chill if desired.