Blueberries are by far my favorite fruit! When I buy blueberries for baking I need to buy twice as many to compensate for all that I eat. Delicious!
As much as I love blueberries, I love to make them into pies. A marriage made in heaven; pie crust and blueberries. This blueberry pie is rich and yummy; a wonderful combination of blueberries, sour cream, cream cheese, and a walnut crumb topping.
Think blueberries baked in a rich custard, surrounded by pie crust, and topped with a cinnamon walnut crumb topping. Rich, rich, rich!
Crumb Topped Blueberry Pie
1 3/4 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoons apple cider or water
1 egg, beaten
1 cup sour cream
3 ounces cream cheese, softened
1 large egg
3/4 cup brown sugar
1/4 cup flour
1 teaspoon vanilla
4 cups blueberries, washed and dried
1/2 cup flour
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3/4 cup ground walnuts
Combine flour, sugar, cinnamon and salt in a large bowl. With pastry blender, cut in butter to the consistency of coarse cornmeal. Sprinkle apple cider over top one tablespoon at a time and mix until pastry holds together. Shape pastry into ball.
On lightly floured surface, roll out pastry into an eleven inch round; fit into a nine inch pie plate. Turn extra dough around the rim into a decorative edge; simply flute or crimp a raised edge around the crust. Brush pastry with beaten egg white.
Preheat over to 450F.
Combine sour cream, cream cheese, egg, brown sugar, flour, and vanilla in a bowl. Beat thoroughly until smooth.
Fill pie shell with blueberries. Pour cream mixture over blueberries.
Bake filled pie for ten minutes at 450F. Reduce temperature to 350F and bake 35-40 minutes.
Mix flour, sugar, cinnamon, salt, butter, and nuts in a bowl. Blend to form crumbly mixture.
After pie is finished baking, remove pie from oven and distribute crumb topping evenly over top of the pie. Return to oven and bake an additional 10-15 minutes.