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This is delicious warm and even better after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so simple to prepare.
Ingredients
- ounces sour cream: 8 piece
- sugar: 0.75 cup
- egg: 1 piece
- flour: 2 Tbsp
- vanilla extract: 2 tsp
- salt: 0.25 tsp
- ½ cups fresh blueberries: 2 piece
- unbaked pie crust: 1 piece (9 inch)
- all-purpose flour: 3 Tbsp
- white sugar: 2 Tbsp
- chilled butter: 3 Tbsp (cut into small pieces)
- five-spice powder: 2 tsp (optional)
- pecans: 4 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
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Bake in the preheated oven for 25 minutes.
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While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour, 2 tablespoons sugar, and five-spice powder. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
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Bake until the topping is golden brown, about 15 additional minutes.
