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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an easy no-fail pie, to make it even easier use a store-bought frozen pie crust, if you are using frozen berries you will need to adjust the baking time slightly, prep time does not include making the pie crust. Ingredients:
1 (9 inch) unbaked pie shells |
3/4-1 cup sugar |
2 tablespoons flour |
1 pinch salt |
1 cup sour cream |
1 large egg |
3/4 teaspoon almond extract or 1 teaspoon vanilla |
3 cups blueberries (use fresh or frozen, do not thaw frozen berries) |
6 tablespoons flour |
1/2 teaspoon cinnamon |
1/4 cup sugar |
3 tablespoons cold butter |
1/3 cup chopped pecans or 1/3 cup walnuts |
Directions:
1. Set oven to 400 degrees (bottom oven rack).
2. Fit the prepared pie pastry into a 9-inch glass pie plate; flute edges as desired.
3. For the topping; in a small bowl combine the flour, sugar and cinnamon together; using fingers blend in the cold butter.
4. Mix in the chopped nuts; set aside.
5. In a large bowl combine flour with sugar and salt.
6. In another bowl combine the sour cream, egg, almond extract until smooth and well combined, then add to the flour mixture; beat until combined.
7. Mix in the blueberries.
8. Pour the filling into the prepared pastry shell.
9. Bake pie for 25 minutes.
10. Remove from oven and sprinkle the topping over the pie; return to oven for another 10-15 minutes.
11. *Note* baking time will need to be increased slightly for frozen blueberries.
12. Chill pie before serving.
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