Pie #12 – Blueberry Sour Cream Pie

Busy, busy weekend. Lots of Halo Reach. Lots o’ basketball, shopping and prepping for Andre’s 9th birthday party.  A party of over a dozen 8 and 9 year-old boys, with a few 10-year-old girls thrown in for nerf gun target practice. There were games, cake, a pinata, and lots of sugar. Our last guests left around 7pm. I wanted to go with something comforting but simple. Blueberry sour-cream it is.

Big YUM

The crust:

1 1/3 cups unbleached all-purpose flour

1 stick chilled unsalted butter cut into 1/4 inch cubes

2 tbsp. sugar

pinch of salt

3 tbsp. or more of ice water

Blend the flour, butter, sugar and salt in a food processor using on/off turns. Add 3 tablespoons of water and mix until moist clumps form. Add additional water by teaspoon if the mix is dry. Remove from processor and form into a ball. Flatten and wrap in plastic wrap. Let set in the fridge a minimum of 3o minutes.

Preheat the oven to 400 degrees F and remove the dough after half hour. Roll out on lightly floured surface into a 13 inch circle. Transfer to a 9 inch pie dish. Trim the dough and use the remnants to patch any holes you might have around the crust edge or in the dish. It doesn’t have to be pretty, you’re going to fill it with blueberries in cream.

Freeze the crust for 10 minutes. Line crust with foil and add dry beans or pie weights ( I still haven’t seen these) and bake for about 15 minutes until the sides are set. Remove from oven, remove beans and foil.

The filling:

1 cup of sour cream

3/4 cups sugar

2 1/2 tbsp. unbleached flour

1 egg, beaten  (physically not verbally)

3/4 tsp. almond extract

1/4 tsp. salt

2 1/2 cups fresh blueberries (2 containers, 4 bux at HEB)

Whisk the sour cream, sugar, salt, flour, almond extract and egg  in medium bowl. Mix in the blueberries. Spoon the filling into the crust. Bake at 400 degrees for about 25 minutes, until the filling sets.

The topping (it’s clumpy crumble):

6 tbsp. unbleached flour

1/2 stick unsalted butter (I used one stick by mistake and added a couple of tablespoons of flour to give it more crumble. It kinda worked)

1/3 cups chopped pecans

2 tbsp. sugar

Using your fingertips, mix the flour and butter until small clumps form. Mix in the pecans and sugar. Sprinkle the topping over pie. Continue to bake at 400 degrees F until the topping is lightly browned, about 12 minutes. You may want to place a tin foil collar around the crust as you would be reaching the point of super crunchiness. Cool on a rack and serve at room temperature.  And that’s it. The prep time isn’t long and the baking isn’t really bad either. And it is reaaallllly tasty.

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Filed under Bluberry Pies, Cream Pies

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