Blueberry Sour Cream Pie Recipe

• 1 1/4 c. All purpose flour
• 1/2 c. Chilled unsalted butter, cut into pcs (1 stick)
• 2 Tbsp. Sugar
• 1 pch salt
• 4 Tbsp. Ice water, (about)
• 1 c. Lowfat sour cream
• 3/4 c. Sugar
• 2 1/2 Tbsp. All purpose flour
• 1 x Egg, beaten to blend
• 3/4 tsp Almond extract
• 1/4 tsp Salt
• 2 1/2 c. Fresh blueberries
• 6 Tbsp. All purpose flour
• 1/4 c. Chilled unsalted butter, cut into pcs (1/2 stick)
• 1/3 c. Minced pecans
• 2 Tbsp. Sugar

1. FOR CRUST: Blend flour, butter, sugar and salt in processor till coarse meal forms.
2. With machine running, add in water by tablespoonfuls till clumps form.
3. Gather into ball.
4. Flatten to disk.
5. Wrap in plastic; refrigeratetill hard, at least30 min.
6. Preheat oven to 400F.
7. Roll out dough on floured surface to 13-inch round.
8. Transfer to 9-inch glass pie plate.
9. Trim edge to 1/2-inch overhang.
10. Fold edge under and crimp.
11. Freeze 10 min.
12. Line crust with foil; fill with beans or possibly pie weights.
13. Bake till sides are set, about 12 min.
14. Remove foil and beans.
15. FOR FILLING: Mix first 6 ingredients in medium bowl to blend.
16. Fold in blueberries.
17. Spoon into crust.
18. Bake till filling is just set, about 25 min.
19. FOR TOPPING: Using fingertips, mix flour and butter in medium bowl till small clumps form.
20. Fold in pecans and sugar.
21. Spoon topping over pie.
22. Bake till topping browns lightly, about 12 min.
23. Cold pie to room temperature.
24. Serves 8.

flour, butter, sugar, salt, water, sour cream, sugar, flour, egg, salt, fresh blueberries, flour, butter, pecans, sugar

Taken from cookeatshare.com/recipes/blueberry-sour-cream-pie-88379 (may not work)