Tuesday, August 11, 2015

Blueberry Sour Cream Pie

This pie is an award winner.  No, seriously, it is.   It won the pie contest at the annual church Halloween Party two times running.   And believe me when I tell you, we have some mighty fine cooks at church.

1 cup sour cream
3/4 cups sugar
1 tablespoon lemon zest (use a microplane)
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
1/4 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
1 prepared pie crust, recipe here.  (You can also use a store bought frozen crust.)

Topping:

6 tablespoons flour
1/4 cup (1/2 stick) butter, chilled, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

Preheat the oven to 400 degrees.

Whisk together the sour cream, sugar, zest, flour, egg, lemon juice, and salt in a medium bowl to blend. Gently mix in the blueberries.  Spoon into prepared crust.  Bake until filling is just set, about 25 minutes.

While the pie is baking, make the topping:  Using your fingertips, mix the flour and butter in a medium bowl until small clumps form.  Mix in pecans and sugar. Remove pie from oven (after the 25 minute baking time) and spoon topping over pie.  Continue to bake until topping browns lightly, about 12 minutes.

Cool pie to room temperature before serving.