Blueberry Sour Cream Pie w/Pecan Crumble
This pie has a creamy texture with a crunchy pecan topping.
1 pie crust, unbaked
1 cup sour cream
3/4 cup sugar
2 1/2 T. all purpose flour
1 egg, slightly beaten
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
6 T. all purpose flour
1/4 cup unsalted butter, chilled and cubed
2 T. brown sugar
1/3 cup pecans, chopped
1/2 teaspoon cinnamon
Preheat oven to 400°
Mix sour cream, sugar, flour, egg, extracts and salt in a medium bowl.
Gently fold in blueberries and pour in unbaked pie crust.
Bake pie for approximately 25 minutes or until set.
Pecan Crumble Topping
While the pie is baking prepare crumble topping.
Mix flour and butter until you have small crumbs. Then mix in the pecans, cinnamon and sugar until combined.
Once the pie has finished baking and is set, remove from oven and sprinkle the pecan topping over the pie.
Put it back in the oven for another 12-15 minutes or until topping is slightly browned.
Remove from oven and chill for at least 3 hours.
Simple pie crust:
1 1/4 cup all purpose flour
2 T. sugar
pinch of salt
1/4 cup shortening, chilled
1/4 cup unsalted butter, chilled
4 T. water, chilled
Blend flour, sugar and salt in a food processor. Add shortening and butter pulsing slowly until you have a coarse meal. While processor is running, add cold water, 1 Tablespoon at a time. The mixture should come together. Remove the dough from the processor and gather into a ball by kneading a few times. Flatten to a disc and wrap in saran wrap. Store in fridge for 1 hour before rolling out. Once chilled, roll out into a 9 inch round circle and place in pie pan. Crimp edges.