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Recipe Summary

prep:
25 mins
bake:
55 mins at 375°
Servings:
8
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Sour Cream-Blueberry Crunch Pie

Ingredients

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Directions

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  • On a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

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  • For filling, in a large bowl, stir together the 3/4 cup sugar, the 2 tablespoons flour, and the salt. In a small bowl, beat the eggs lightly; stir in sour cream and vanilla. Add to sugar mixture, stirring until combined. Add blueberries and gently stir until coated.

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  • Tranfer filling to pastry-lined pie plate. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven about 30 minutes or until set about 2 inches in from edge.

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  • Meanwhile, for the topping, in a medium bowl, stir together the 1/2 cup flour and the 1/2 cup sugar. With a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Stir in the almonds. Remove foil from edge of pie. Carefully spoon crumb mixture evenly over filling.

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  • Bake about 25 minutes more or until top is slightly puffed and golden brown. Makes 8 servings.

Nutrition Facts (Sour Cream-Blueberry Crunch Pie)

520 calories; total fat 28g; cholesterol 86mg; sodium 247mg; carbohydrates 63g.

Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Shape into a ball.

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