I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinful decadent Pecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don’t forget to top with Bryers French Vanilla ice cream.
Pastry
1 3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoon water
1 egg, beaten
Filling
1 cup sour cream
3 ounces cream cheese
1 large egg
3/4 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
4 cups blueberries, washed and picked over
Crumb Topping
1/2 cup all-purpose four
1/3 cup sugar
1/3 cup light brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3/4 cup chopped pecans or walnuts
1. To prepare pastry, combine flour, sugar, cinnamon and salt in large bowl. With pastry blender cut in butter to consistence of coarse cornmeal. Sprinkle water one tablespoon at a time, mix until pastry holds together. Shape pastry into ball.
2. On lightly floured surface, roll out pastry into 11-inch round. Fit into 9 inch pie plate. Turn extra dough at edge into rim and flute or crimp raised edge. Just before placing blueberry filling in pie shell, brush with beaten egg.
3. To prepare filling, combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries. Pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.
4. Prepare crumb topping by mixing flour, sugars, cinnamon, salt, butter and nuts. Blend to form crumbly mixture.
5. After baking pie, remove pie from oven, cool, then distribute crumb mixture evenly over top. Return to over and bake 10-15 minutes more.
Enjoy!
