Blueberry Sour Cream Pie
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
CRUST
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup chilled unsalted butter, cut into pieces
- 2 tablespoons sugar
- 1 pinch salt
- 4 tablespoons ice water
-
FILLING
- 1 cup sour cream
- 3⁄4 cup sugar
- 2 1⁄2 tablespoons all-purpose flour
- 1 egg, beaten to blend
- 3⁄4 teaspoon almond extract
- 1⁄4 teaspoon salt
- 2 1⁄2 cups fresh blueberries
-
TOPPING
- 6 tablespoons all-purpose flour
- 1⁄4 cup chilled unsalted butter, cut into pieces
- 1⁄3 cup chopped pecans
- 2 tablespoons sugar
directions
- FOR CRUST: Blend flour, butter, sugar and salt in processor until coarse meal forms.
- With machine running, add water by tablespoonfuls until clumps form.
- Gather into ball.
- Flatten to disk.
- Wrap in plastic; chill until firm, at least 30 minutes.
- Preheat oven to 400°F Roll out dough on floured surface to approximately 13-inch round.
- Transfer to 9-inch glass pie plate.
- Trim edge, fold under and crimp.
- Freeze 10 minutes.
- Line crust with foil; fill with beans or pie weights.
- Bake until sides are set, about 12 minutes.
- FOR FILLING: Mix first 6 ingredients in medium bowl to blend.
- Mix in blueberries and spoon into crust.
- Bake until filling is just set, about 25 minutes.
- FOR TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form.
- Mix in pecans and sugar and spoon topping over pie.
- Bake until topping browns lightly, about 12 minutes.
- Cool pie to room temperature.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
MsKittyKat
Wheaton, IL
Hi all - I have been member of Recipezaar for a while now. I work as an executive assistant. I love to read - read everything, but scifi/fantasy is a particular favorite. Am actually a pretty easily amused and satisfied soul....am pretty much happy all the time.