Blueberry Sour Cream Pie
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/4 teaspoon salt
- pinch of salt
- 1 cup sour cream
- 2 tablespoons sugar
- 3/4 cup sugar
- 3/4 teaspoon almond extract
- 1 1/4 cups all purpose flour
- 6 tablespoons all purpose flour
- 2 1/2 tablespoons all purpose flour
- 1/3 cup chopped pecans
- 1 egg, beaten to blend
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- Carbohydrate 55 g(18%)
- Cholesterol 81 mg(27%)
- Fat 27 g(42%)
- Fiber 2 g(9%)
- Protein 5 g(10%)
- Saturated Fat 15 g(74%)
- Sodium 134 mg(6%)
- Calories 473
PreparationFOR CRUST: Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes. Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. FOR FILLING: Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes. FOR TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.
PreparationFOR CRUST: Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes. Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. FOR FILLING: Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes. FOR TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.
