Blueberry Sour Cream Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pie shells
• 3/4-1 cup sugar
• 2 tablespoons flour
• 1 pinch salt
• 1 cup sour cream
• 1 large egg
• 3/4 teaspoon almond extract or 1 teaspoon vanilla
• 3 cups blueberries (use fresh or frozen, do not thaw frozen berries)
• 6 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 cup sugar
• 3 tablespoons cold butter
• 1/3 cup chopped pecans or 1/3 cup walnuts

Recipe

• 1 set oven to 400 degrees (bottom oven rack).
• 2 fit the prepared pie pastry into a 9-inch glass pie plate; flute edges as desired.
• 3 for the topping; in a small bowl combine the flour, sugar and cinnamon together; using fingers blend in the cold butter.
• 4 mix in the chopped nuts; set aside.
• 5 in a large bowl combine flour with sugar and salt.
• 6 in another bowl combine the sour cream, egg, almond extract until smooth and well combined, then add to the flour mixture; beat until combined.
• 7 mix in the blueberries.
• 8 pour the filling into the prepared pastry shell.
• 9 bake pie for 25 minutes.
• 10 remove from oven and sprinkle the topping over the pie; return to oven for another 10-15 minutes.
• 11 *note* baking time will need to be increased slightly for frozen blueberries.
• 12 chill pie before serving.