Blueberry sour cream pie

A friend’s housewarming BBQ called for a new dessert that was easy to transport. This recipe for blueberry sour cream pie caught my eye, as it seemed relatively straightforward and full of delicious things I enjoy, including pecans and blueberries. Thankfully, we’ve finally hit the season where blueberries are plentiful and relatively inexpensive.

Recipe

from Bon Appetit Desserts
Serves 8

Crust
1¼ cups unbleached all purpose flour
½ cup chilled unsalted butter, cut into ½” cubes
2 tbsp sugar
pinch of salt
3 tbsp (or more) ice water

Filling
1 cup sour cream
¾ cup sugar
2½ tbsp unbleached all purpose flour
1 egg, beaten to blend
¾ tsp almond extract
¼ tsp salt
2½ cups fresh blueberries

Topping
6 tbsp unbleached all purpose flour
¼ cup chilled unsalted butter, cut into ½” cubes
⅓ cup chopped pecans
2 tbsp sugar

Crust: Blend flour, butter, sugar and salt in processor until coarse meal forms. Using on/off turns, add 3 tbsp water and blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 30 minutes.

Preheat oven to 400 F. Roll out dough disk on floured surface to 13″ round. Transfer to 9″ diameter glass pie dish. Trim dough overhang to ½”. Fold edge under and crimp decoratively. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans.

Filling: Whisk sour cream, sugar, flour, egg, almond extract and salt in medium bowl. Mix in blueberries. Spoon filling into warm crust. Bake pie until filling is just set, about 25 minutes.

Topping: Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Sprinkle topping over pie. Bake until topping is lightly browned, about 12 minutes. Cool pie completely on rack. Serve at room temperature.

Musings

A few notes on preparation: I ended up using my mother’s pie dough recipe (just ’cause I’m familiar with it). Bake time for filling was about 21 minutes. With topping, it baked for another 10 minutes. I ended up broiling it for a couple minutes to get it to brown up nicely.

With this filling combination of sour cream and egg, I wasn’t sure what to expect. However, the end result was quite delicious! I was pleasantly surprised at the fun combination of custardy filling and crunchy streusel topping. It was sweet, but not overly so, and almost delicate in flavour. David and I both had relatively small pieces (and none left to take home with us), so we’ll definitely have to try it again so we can have a chance to eat more of it.

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