Blueberry Sour Cream Pie

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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
• 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
• 6 tablespoons all-purpose flour
• 1/4 cup chilled unsalted butter, cut into pieces
• 1/3 cup chopped pecans
• 2 tablespoons sugar

Recipe

• 1 for crust: blend flour, butter, sugar and salt in processor until coarse meal forms.
• 2 with machine running, add water by tablespoonfuls until clumps form.
• 3 gather into ball.
• 4 flatten to disk.
• 5 wrap in plastic; chill until firm, at least 30 minutes.
• 6 preheat oven to 400°f roll out dough on floured surface to approximately 13-inch round.
• 7 transfer to 9-inch glass pie plate.
• 8 trim edge, fold under and crimp.
• 9 freeze 10 minutes.
• 10 line crust with foil; fill with beans or pie weights.
• 11 bake until sides are set, about 12 minutes.
• 12 for filling: mix first 6 ingredients in medium bowl to blend.
• 13 mix in blueberries and spoon into crust.
• 14 bake until filling is just set, about 25 minutes.
• 15 for topping: using fingertips, mix flour and butter in medium bowl until small clumps form.
• 16 mix in pecans and sugar and spoon topping over pie.
• 17 bake until topping browns lightly, about 12 minutes.
• 18 cool pie to room temperature.