Blueberry and Sour Cream Pie Revisited

Since I have a never ending list of new recipes to try, I don’t remake dishes very often- especially desserts. There are just too many new possibilities that old ones fall to the wayside. However, when I do make really good dessert and repeat it, I notice how much easier it is the second time around.  I made this pie for our New Year’s Dinner earlier this year, and I remember thinking it was a pretty difficult recipe.  But this time around, everything went much more smoothly.

This time around, I found a much better pie crust (a pate sucree actually, how fancy) and I revamped the struesel topping to be even better.  This pie is still absolutely divine.  Something about the combination of blueberries, sour cream, and almond just works.  And if you want to justify this for a holiday pie, just say that the white sour cream represents snow and the blueberries represent snow flakes.  It’s a stretch, but no one will protest this pie replacing a more traditional holiday treat after they take that first bite.

Pie Adapted from Bon Appetit Desserts
Crust Adapted slightly from Martha Stewart

For the Crust:
1 1/4 cup all purpose flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1 egg yolk
4-6 tablespoons ice water

For the Pie:
1 cup sour cream, room temperature
3/4 cup granulated sugar
1 1/2 tablespoons all purpose flour
1 egg
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups blueberries

For the Topping:
6 tablespoons all purpose flour
1/4 cup butter, cut into small pieces
2/3 cup sliced almonds
2 tablespoons granulated sugar


For the Crust:

In a food processor, combine flour, sugar, and salt.  Sprinkle cold butter on top and process until an evenly distributed crumb mixture forms.  At egg yolk and 3 tablespoons of water and pulse.  Add more water if needed until a soft dough forms.  Turn onto plastic wrap and press into a small disk.  Chill for at least 1 hour.

For the Pie:

Preheat oven to 400°F.

Grease a 9 inch pie pan.  Turn pie dough onto lightly floured surface and roll out to a 10 inch circle.  Press pie crust into pan, crimping the edges and removing the excess.  Freeze for 20 minutes.  Prick bottom of the pie with a fork.  Line pie with foil and fill with dried beans or pie weights.  Bake for 15 minutes, then remove beans/weights.  Cover the edges of the pie with foil and bake for an additional 7-10 minutes, until sides are set.

While the pie chills or bakes, prepare the sour cream filling.  In a large bowl combine sour cream, sugar, flour, egg, almond extract, and salt.  Whisk together until smooth.  Fold in blueberries.

After crust is baked, pour filling into hot pie crust.  Keep the edges of the pie covered and bake for 25 minutes.

Meanwhile, prepare the topping.  In a small bowl combine butter and flour.  Mix together with your fingers until small crumbles form.  Stir in almonds and sugar.  Once filling is baked, spoon the topping on top of the warm filling.  Bake for 12-14 minutes, until golden brown.  Let cool to room temperature.

4 thoughts on “Blueberry and Sour Cream Pie Revisited

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