My longtime favorite recipe for blueberry pie, fabulous with fresh blueberries that 'pop' in the light sour cream filling and topped with a toasted-almond streusel.
"Yes." That’s the answer, always accompanied by a puckish grin, when some of my favorite men, not a yes-man among them, are asked about their favorite pies. Cream pie? Fruit? With meringue? À la mode? Yes. Yes. Yes. Yes.
Left over for breakfast? Yes again, at least when the answer comes from my own father.
Credit thirty years of pie-baking to my Uncle Marv, who beamed and extolled and then insisted on seconds with my first pie, a creditable Thanksgiving apple, when I was just sixteen. With such psychic income, what aspiring cook wouldn’t happily enter the pie business?
In all that time, this blueberry pie ranks high among favorites. It shouts summer, the berries puffed plump in light, sweet cream. It smells delicious and tastes even better.
It will make yes-men (and yes-women) of us all.
BLUEBERRY SOUR CREAM PIE RECIPE
Time-to-table: About 3 hours
- 1 unbaked pie crust, homemade or refrigerated (see ALANNA’s TIPS)
- 2 or 3 pints (see TIPS) fresh blueberries (frozen just don’t work)
- 1 egg
- 1 cup (8oz/227g) sour cream (sorry, reduced-fat sour cream just doesn't work as well)
- 3/4 cup (165g) sugar
- 2 tablespoons (16g) flour
- 1 teaspoon cinnamon (see TIPS)
- 1 teaspoon almond extract
- 1/2 teaspoon table salt
- 1/4 cup (1/2 stick) salted butter
- 4 tablespoons (32g) flour
- 1/2 teaspoon cinnamon
- 2 tablespoons (30g) brown sugar
- 1/2 cup (2oz/56g) toasted sliced almonds
CRUST Roll crust, then transfer to a glass pie dish. Freeze for 10 minutes while oven preheats to 400F. Cover crust with foil, fill with dried beans or pie weights. Bake until sides set, about 12 minutes. Remove foil.
FILLING Pick through and wash berries, drain well in a colander.
Whisk egg in a large bowl. Add remaining filling ingredients and combine well. Stir in berries. Pour into partially baked crust. Bake until filling is just set, about 25 minutes.
TOPPING Melt butter in microwave in a small bowl. Stir in remaining topping ingredients. With fingers, drop in small dollops evenly across partially baked pie. Bake until topping browns slightly, about 12 minutes. Cool to room temperature to serve.
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