Blueberry sour cream pie
I make this delicately creamy blueberry pie with a crisp crumb topping almost every Fourth of July. I love the flavor combination of almond extract and a crunchy pecan streusel topping, but there are plenty of good substitutions (see notes below). Adapted from Bon ApÃ©tit.
- 1 unbaked pie crust – your favorite recipe or store-bought (Trader Joe’s has a good one in the frozen section)
- 1 cup sour cream (low fat versions work just as well)
- 1/2-3/4 cup sugar (more for tart berries, less for sweet)
- 2 1/2 tablespoons flour
- 1 egg, beaten
- 3/4 teaspoon almond extract
- 1/4 teaspoon salt
- 3 cups fresh blueberries
- 1/3 cup flour
- 2 tablespoons sugar
- 1/4 cup (1/2 stick) cold butter, cut into pieces
- 1/3 cup chopped pecans
- Place pie crust in 9-inch pie pan and freeze for at least 10 minutes.
- Preheat oven to 400Â°F.
- Mix sour cream, sugar, flour, salt, beaten egg and almond extract in medium bowl to blend.
- Mix in blueberries. Spoon into prepared chilled crust.
- Bake until filling is just set, about 25 minutes.
- While pie is baking, mix topping. Use a pastry cutter, two knives or fingertips to cut cold butter into flour and sugar until crumbly. Mix in pecans.
- Spoon topping over pie. Bake until topping browns lightly, about 15 minutes.
- Cool pie to room temperature or chill before serving.
- Substitute 1 teaspoon vanilla extract for almond extract if you prefer.
- Substitute almonds or walnuts for the pecans. Or use rolled oats instead (and vanilla extract) for a nut-free version.
- Substitute other fruit if you like; just consider the sweetness/tartness of your fruit when determining amount of sugar to use.
- Works well with frozen blueberries, but they bleed more than fresh. Thaw and drain before adding to filling.
Here’s a link back to the post and pictures.