Blueberry Sour Cream Pie

Mallory’s Grandma’s Blueberry Sour Cream Pie

Mallory sent me this recipe and once our family tasted this pie, we never went back to any other kind. It smacks of summer-licous fun and blueberries oozing with flavor.

Crust for one open-faced pie

1 cup sour cream
3/4 cup sugar
2 1/2 Tablespoons flour
1 egg, beaten to blend
3/4 tsp. almond extract
1/4 tsp. salt

2 1/2 cups fresh blueberries

6 Tablespoons flour
1/4 cup (1/2 stick) chilled butter cut into pieces
1/3 cup chopped pecans
2 Tablespoons sugar

Place crust in 9-inch glass pie plate.
Fold edge under, crimp, freeze 10 minutes.
Prick with fork.  Bake at 375 degrees until sides are set about 12 minutes.
For filling, mix first 6 ingredients in medium bowl to blend.
Mix in blueberries.  Spoon into crust.  Bake @ 350 degrees 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 and sprinkle on top of pie. Bake for 15 to 20 minutes or until lightly browned.