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Blueberry: Sour Cream Blueberry Crunch Pie

Source of Recipe

Broadripple Pie Company


List of Ingredients

pastry for single 9" pie crust
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 eggs
8 ounces sour cream
1/2 teaspoon vanilla
3 cups fresh blueberries
1/2 cup flour
1/2 cup sugar
1/3 cup butter, cold
1/2 cup almonds, coarse chopped


Recipe

Prepare pastry. On lightly floured surface, roll dough to form a 12" circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2" beyond edge of pie plate; fold under extra pastry and crimp the edge, then set aside.

FILLING: In a large bowl, stir together 3/4 cup sugar, 2 tbl. flour and the salt. In a small bowl, beat the eggs lightly, then stir in sour cream and vanilla. Stir into dry ingredients till combined. Add blueberries to the bowl and gently stir until coated. Transfer to a pastry-lined pie plate. To prevent over-browning, cover edge of pie with foil. bake at 375ºF for 30 minutes or until set about 2" in from edge of pie.

TOPPING: In a medium mixing bowl, stir together 1/2 cup flour and 1/2 cup sugar. With a pastry blender, cut in cold butter till mixture resembles coarse crumbs. Stir int he almonds. Remove the foil from the edge of pie. Carefully spoon the crumb mixture evenly over the filling. Bake the pie for about 25 minutes more or till top is slightly puffed and golden brown.