Blueberry Sour Cream Pie

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This pie can easily be made gluten-free by selecting your pie crust and flours as “gluten-free” and it does not impact the flavor at all. I make this pie all the time for my sweet neighbors and always use Red Mill® 1:1 Gluten-Free All purpose  flour, and a high-quality deep-dish gluten-free pie crust. There are many excellent clean brands. 

Ingredients for Pie Filling
1 pie crust (unbaked)
3/4 cup sugar (I like to combine 2 sugars: Turbinado and light brown sugar)
2 tablespoons all-purpose flour
1/3 cup sour cream
2 eggs, lightly whisked
1 – 1/2 TEA vanilla extract
1/4 TEA sea salt
2 1/2 cups fresh blueberries
Optional: 1/2 TEA lemon zest or 1 TEA fresh lemon juice 

Ingredients for Topping (I like a lot of topping! This is the best part!)
1/2 cup almond flour
1/2 cup all-purpose flour
1/4 cup brown sugar
4 tablespoons melted butter (1/2 stick) or grapeseed oil
1 cup chopped walnuts 
(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 should not spread, it should be crumbly and somewhat on the drier side.)

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 set aside.

Next, combine all the ingredients for the topping (flour/sugar/butter/nuts).
Spread the topping (you just place spoonfuls of topping) on top of the pie, and put it in the oven. Bake 45 minutes until top is lightly browned and the pie is bubbly. Take out of the oven and let it rest/settle for 30 minutes, then serve. (To store it, refrigerate it for up to 3 days).