- 8
Ingredients
- For crust:
- 1 egg
- 1 (8-oz) carton dairy sour cream
- 3/4 cup sugar
- 2 Tbsp all-purpose flour
- 1 tsp anilla
- 1/4 tsp salt
- 2 1/2 cups fresh blueberries
- 1/4 cup all-purpose flour
- 1/4 cup butter, softened
- 1/4 cup chopped pecans or walnuts
- 1 recipe pastry for a single-crust pie
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup shortening
- 4 to 5 Tbsp cold water
Preparation
Step 1
1. Preheat oven to 400 degrees F.
2. For filling: In a large mixing bowl, beat egg; stir in sour cream, sugar, the 2 tablespoons flour, the vanilla, and salt. Fold in blueberries. Pour into unbaked pastry shell.
2. Bake pie in preheated oven for 25 minutes. Meanwhile for topping, in a small mixing bowl, stir together the 1/4 cup flour, the butter, and nuts. Pinch off small bits of the flour mixture; sprinkle on top of pie. Bake for 15 minutes more. Cool on a wire rack. Chill for at least 4 hours before serving.
For pie crust:
1. In a medium bowl, stir together the flour and salt. Using a fork, cut in the shortening until pieces are pea size.
2. Sprinkle 1 tablespoon cold water over part of flour mixture; toss with a fork. Push moistened dough to side of bowl. repeat moistening flour mixture, using 1 tablespoon cold water at a time (max 4 or 5), until mixture is moistened. Form into a ball. Chill.
3. Roll to a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Crimp edges.