This is delicious warm and even better after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so simple to prepare.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
378 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Bake in the preheated oven for 25 minutes.
Step 3
Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
Step 4
While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
Step 5
Bake until the topping is golden brown, about 15 additional minutes.
Ingredients
1 egg
2 teaspoons vanilla extract
¼ teaspoon salt
2 tablespoons white sugar
3 tablespoons all-purpose flour
1 (9 inch) unbaked pie crust
2 ½ cups fresh blueberries
8 ounces sour cream
¾ cup sugar
2 tablespoons flour
3 tablespoons chilled butter, cut into small pieces
