Blueberry Sour Cream Pie

Ingredients for Pie Filling
1 pie crust (unbaked)
3/4 cup sugar (I combined these 2 sugars: Turbinado and lt. brown sugar)
2 tablespoons flour (Any flour will work, I use blanched almond flour)
1 cup sour cream
1 large egg
1.5 teaspoons vanilla extract
1/4 teaspoon sea salt
2.5 to 3 cups of blueberries (thawed)
Optional: a little bit of lemon zest

Ingredients for Topping (I like a lot of topping! This is the best part!)
1/2 cup almond flour (thicker almond flour works great, but you can use rice or all-purpose or whatever you have)
2 tablespoons sugar
3 tablespoons butter
1/2 cup pecans, chopped
(Adjust the topping as you wish, if it feels too dry, add more butter, if it is too wet, add more nuts or flour. It shouldn’t be gooey, and it shouldn’t spread, it should be crumbly and somewhat on the drier side.)

Directions
Preheat oven to 375 degrees. Mix together all the FILLING ingredients in a bowl, in the order shown. You should not use a hand mixer, simply whisk or stir it until it is uniform. Also, there is no need to intentionally pop the blueberries, just fold them in (they’ll break while they’re cooking). Pour filling into pie crust and bake at 375 degrees for approximately 35 minutes.

While this is cooking, combine the ingredients for your topping. Remove pie from oven after 35 minutes and spoon the topping over the warm pie. Return to oven, and bake 10 to 15 minutes more at a lower temperature, about 350. Temperatures may vary, I have a lot of different challenges up here in the ‘mile high’ city, because it is very dry and the altitude effects everything. Your pie isn’t going to be ‘solid’ at first. But after you cool it for 20 minutes, it’ll settle more. I would put it int he refrigerator overnight, it will be pure blueberry perfection! This pie is honestly one of the BEST you will ever eat! I think it’s better the second and third day myself!

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