Blueberry Cream Pie

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I needed a dessert to bring to a pot luck so decided on making an all american classic ... blueberry cream pie! Got the recipe from my friend Tessa who is one of the best bakers I know.

Pie filling:
- 1 egg
- 1 cup sour cream
- 2 tbs flour
- 3/4 cup sugar
- 1 tsp almond extract (or 1/2 tsp vanilla extract)
- 1/4 tsp salt
- 2 1/2 - 3 cups blueberries

*optional: lemon zest

Pie crumble topping:
*can be done ahead of time, and store in fridge 
- 4 tbs flour
- 1/4 cup cold unsalted butter
- 1/3 cup chopped pecans


1. Beat egg lightly in bowl. Add sour cream, 2 tablespoons flour, sugar, almond extract, and salt. Whisk until smooth.

2. Stir in blueberries and spoon filling into pastry shell.

3. Bake pie on center shelf @ 400 degrees for 25 minutes. Remove from oven for the topping.

4. Combine remaining 4 tablespoons flour, pecans, and butter in bowl and mix well. Sprinkle mixture on top of pie.

5. Rebake @ 400 for 10 minutes - topping should only be slightly brown. Let cool, then refrigerate. Serve cold.



Pie shell: see other recipe for pie shell
- 1.5 cups flour
- 1.5 tsp sugar
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 tbs milk

Pie shell
1. sift together dry ingredients
2. add oil and milk then whip
3. bake @ 425 degrees for 10 mins

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