Ingredients

The following ingredients have 4 Servings
  • 1 [unbaked pie crust]
  • 1 cup sour cream
  • 3/4 cup sugar
  • 1 egg
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 1/2 cups fresh blueberries
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter (softened)
  • 1/2 cup chopped pecans

Instruction

  • Preheat oven to 400 degrees.
  • Prepare 1 single-crust pie crust and line a pie plate with it, trimming and folding edges under and crimping into a decorative scallop with your fingers. Set aside while preparing the filling.
  • In a large bowl, mix the sour cream, sugar, egg, flour, vanilla and salt until smooth. Gently fold the blueberries into the custard mixture. If you stir the blueberries in too vigorously your whole pie will turn purple! Pour into the unbaked pie crust and then bake in the preheated 400 degree oven for 25 minutes.
  • While the pie is baking, prepare the streusel topping. In a medium bowl combine the brown sugar and flour. Mix in the butter with a pastry cutter or just using your hands until crumbly. Mix in the chopped pecans.
  • When the pie crust and blueberry custard filling has baked for 25 minutes, pull it out of the oven and sprinkle the streusel over the top of the pie. Bake for an additional 15-20 minutes or until filling is set and topping is brown. Watch your crust to make sure it doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking to protect the edges of the pie from burning.
  • Remove from oven and let pie sit for at least 30 minutes. This pie can be served either warm or cold - it's delicious either way!