Blueberry Pie Recipe
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by hopeful May 15, 2018

Sour Cream Blueberry Pie

Fresh blueberries are something close to a miracle, with their bursty sweetness and gorgeous deep violet color. Used as a traditional pie filling however, they tend to fall apart and lose a lot of their best qualities. Our recipe keeps the berries whole, and bakes them in a quick sour cream based custard that suspends the sweet blueberries in a creamy, light, tangy base that complements their sweetness.
 
Blueberries have long been renowned for their antioxidant properties, and researchers are beginning to praise the berries for their cancer-fighting properties, as well. Although more research needs to be conducted, some studies have suggested that anthocyanidins (a pigment found in blueberries, blackberries, cranberries, and other fruits) have an important anti-cancer potential, which both cancer patients and healthy people can greatly benefit from.
 
There are a few shortcuts you can take with this recipe. If fresh blueberries aren’t available near you, you can use frozen. Rinse them under water in a colander before mixing into the custard. If you don’t feel like slaving over your own pie crust (and who can blame you), a store-bought version will work just fine.
 

Sour Cream Blueberry Pie with Streusel Crumb Topping

 
Ingredients:
 
For the pie dough:
 
  • 2 1/2 cups unbleached all-purpose flour , plus extra for dusting
  • 1 teaspoon table salt
  • 2 tablespoons granulated sugar
  • 12 tablespoons unsalted butter chilled, cut into 1/4 inch pieces
  • 8 tablespoons vegetable shortening (chilled)
  • 6-8 tablespoons ice water
 
For the filling:
 
  • 3/4 cup sour cream
  • 1/4 cup Greek yogurt
  • 3/4 cup granulated sugar
  • 2 heaping tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 2 1/2 cups blueberries
 
For the crumb topping:
 
  • 2 tablespoons room temperature butter
  • 1 teaspoon cinnamon
  • 1/2 cup all-purpose flour
  • 2/3 cup brown sugar
 
Directions:
 
For the pie dough:
 
Pulse flour, salt, and sugar in a food processor workbowl fitted with the steel blade. Add butter, and pulse to mix in five 1-second bursts. Add shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Transfer mixture to medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.)
 
Sprinkle 6 tablespoons ice water over mixture. Press mixture together with broad side of rubber spatula, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
 
For the filling:
 
In a large mixing bowl, thoroughly combine all ingredients except blueberries; fold these in at the end so they don’t break up.
 
For the crumb topping:
 
In a medium mixing bowl, use a fork to combine all ingredients.
 
To assemble pie:
 
Preheat oven to 400 degrees. Roll out pie dough into a thin sheet. Press sheet of pie dough into a 9 inch glass pie plate. Trim and crimp edges. Freeze 10 minutes. Cover with foil and weigh down with weights or beans. Bake 12 minutes. Remove beans and foil. Spoon in filling. Bake 25 minutes. Completely cover pie with crumb topping, and bake another 12 minutes. Allow the pie to cool before slicing.
 

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