Blueberry Sour Cream Crumb Pie

Total Time: 1 hr 40 mins Preparation Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/4 cups flour
• 1/2 cup unsalted butter, chilled,cut into pieces
• 2 tablespoons sugar
• 1 pinch salt
• 4 tablespoons ice water (about)
• 1 cup sour cream
• 3/4 cup sugar
• 2 1/2 tablespoons flour
• 1 egg, beaten
• 3/4 teaspoon almond extract
• 1/4 teaspoon salt
• 2 1/2 cups fresh blueberries
• 6 tablespoons flour
• 1/4 cup unsalted butter, chilled,cut into pieces
• 1/3 cup chopped pecans
• 2 tablespoons sugar

Recipe

• 1 for the crust: in a food processor, combine the flour, sugar and salt.
• 2 process to a coarse meal stage.
• 3 while the processor is running, add the water a tablespoon at a time until clumps form.
• 4 gather into a ball, flatten into a disk and wrap in plastic.
• 5 refrigerate at least 30 minutes, or until firm.
• 6 preheat oven to 400^f.
• 7 roll out dough on a floured work surface to a 13 in circle.
• 8 transfer to a 9 inch glass pie pan.
• 9 trim edge to 1/2 inch of pan, fold under and crimp.
• 10 freeze 10 minutes.
• 11 line crust with foil and fill with pie weights or beans.
• 12 bake until sides are set, about 12 minutes.
• 13 remove foil and weights.
• 14 for the filling: combine the first 6 ingredients in a medium bowl, blending well.
• 15 carefully, mix in the blueberries.
• 16 spoon into the crust and bake 25 minutes, or until set.
• 17 for the topping: in a medium bowl, combine the butter and flour, using fingertips, until pea size clumps appear.
• 18 mix in pecans and sugar.
• 19 spoon over pie and bake until topping browns slightly, about 12 minutes.
• 20 cool to room temperature.