Blueberry Sour Cream Crumb Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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