-CRUST-
1 1/4 c All purpose flour
1/2 c Chilled unsalted butter; cut
-into pieces (1
; stick)
2 tb Sugar
1 Pinches salt
4 tb Ice water; (about)
FILLING
1 c Sour cream
3/4 c Sugar
2 1/2 tb All purpose flour
1 Egg; beaten to blend
3/4 ts Almond extract
1/4 ts Salt
2 1/2 c Fresh blueberries
TOPPING
6 tb All purpose flour
1/4 c Chilled unsalted butter; cut
-into pieces
; (1/2 stick)
1/3 c Chopped pecans
2 tb Sugar
FOR CRUST: Blend flour, butter, sugar and salt in processor until
coarse meal forms. With machine running, add water by tablespoonfuls
until clumps form. Gather into ball. Flatten to disk. Wrap in
plastic; chill until firm, at least
30 minutes.
Preheat oven to 400F. Roll out dough on floured surface to 13-inch
round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch
overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust
with foil; fill with beans or pie weights. Bake until sides are set,
about 12 minutes. Remove foil and beans.
FOR FILLING: Mix first 6 ingredients in medium bowl to blend. Mix in
blueberries. Spoon into crust. Bake until filling is just set, about
25 minutes.
FOR TOPPING: Using fingertips, mix flour and butter in medium bowl
until small clumps form. Mix in pecans and sugar. Spoon topping over
pie. Bake until topping browns lightly, about 12 minutes. Cool pie to
room temperature.
Serves 8.
Yields
1 servings
