Blueberry Sour Cream Pie

I got this delicious recipe from one of my college pals, Carrie Williams, and made it for Jared's small group meeting yesterday. I think it was a big hit!! Thanks, Carrie!

Also, this is my photo, which doesn't give this pie the credit it deserves. I seem to be a hopeless food photographer. But on to the recipe!

Blueberry Sour Cream Pie

Crust:

Use your favorite recipe, a crumb crust, or refrigerator dough.

Filling:

1 c. sour cream

3/4 c. sugar

2 1/2 T. all-purpose flour

1 egg

3/4 tsp. almond extract

1/4 tsp. salt

2 1/2 c. fresh blueberries

Topping:

6 T. all-purpose flour

1/4 c. chilled unsalted butter, cut up

1/3 c. chopped pecans

2 T. sugar

1. Preheat oven to 400F.
2. Line 9" pie plate with pie crust dough.
3. Filling: Mix sour cream, flour, egg, almond extract, and salt in a medium bowl to blend. Fold in blueberries. Spoon into crust. Bake until filling is almost set, about 25-30 minutes. Remove from oven.
4. Topping: Using fingertips, mix the flour and butter in a medium bowl until small clumps form. Mix in the pecans and sugar. Spoon topping over pie. Return to oven and bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.

Enjoy!