Blueberry Sour Cream Pie

Presented by:

Artist's Inn and Gallery
117 East Main St., P. O. Box 26
Terre Hill (Lancaster), PA 17581

Email: stay@artistinn.com
Website: http://www.artistinn.com

Desserts

Crust:

1 1/4 cups flour
1/3 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons ice water (about)

Filling;

1 cup sour cream
3/4 cup sugar
2 ½ tablespoons flour
1 egg
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh or frozen blueberries

Topping:

6 tablespoons flour
¼ cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

Crust:

Mix first four ingredients together in food processor, add water last and mix until just incorporated.  Roll into disc on floured surface, place in pie pan and freeze for 10 minutes. Cover with foil and beans, bake at 400 for 12 minutes or until set.  Remove foil and beans.
 
Filling:

Mix all ingredients together and place in crust.  Bake for 25 minutes or until just set.  This may take a little longer if blueberries are frozen.

Topping:
Mix all together except pecans using pastry blender.  Add pecans and stir  Spoon over pie and bake 12 minutes or until lightly browned.

Cool pie to room temperature.