The best blueberry sour cream pie ever!

YES, I said it... the BEST blueberry pie ever. This recipe was adapted from one called "Newport Shores Blueberry Sour Cream Pie" which I found somewhere a bunch of years ago. It didn't have enough topping on it and needed the innards adjusted for a deep dish pie plate.

This pie is a favorite of all who try it. I'd put this pie up against just about any blueberry pie you could come up with. It's got a background flavor of almond from the sour cream batter the blueberries are suspended in, and a crunchy pecan crumb topping. Mmmmm!

Don't be frightened by all the baking required, though since blueberries are a July crop, if you have no air conditioning, you may want think it through. The oven will be cranking for about 1.25 hours for different stages of this pie. That being said, it's very simple (and I make it even more simple by using a prepared pie crust which you can find in the dairy section of your grocery store (the kind you unroll).

Here's the scoop...

You'll need these ingredients:

1 1/2 cup sour cream
3/4 cup plus 2 Tbsp. sugar (divided)
9 Tbsp. flour (divided)
1 egg, slightly beaten
3/4 tsp. almond extract

1/2 tsp. vanilla extract

1/4 tsp salt

3 cups fresh blueberries

1 baked 9-inch pie crust (pre-baked in a DEEP DISH pie plate)

1/4 cup butter at room temperature

1/2 cup chopped pecans

2 Tbsp. sugar

Here's what you do...

Press refrigerator pie crust into a DEEP DISH pie plate and bake according to package directions. I always put my dried red kidney beans in the bottom as weights to prevent bubbling during baking.

Preheat oven to 400°F. Wash, sort, and dry the blueberries. 

Combine sour cream, 3/4 cup sugar, 3 tablespoons flour, egg, almond extract, vanilla extract, and salt in small bowl. Whisk all together well.

Fold in blueberries. 

Spoon into pre-baked crust... 

then... (very important!!)... cover exposed crust with aluminum foil to prevent crust from becoming too dark.

Bake until filling is set in center, about 45 minutes.  

Mmmmm... looks good enough to eat, but don't! We're not quite done. Time for the topping...

To make topping, in medium-size bowl, combine remaining 6 tablespoons flour with butter. Mix with fingertips until small clumps form. Add pecans, and remaining 2 tablespoons sugar.

Remove the protective foil from outer edge of crust. Add topping evenly over surface of pie.

Bake for another 12 minutes or until nuts look toasted a bit. Allow pie to cool before serving.

You will love this recipe, I promise. Please feel free to let me know what you think!

As a huge thunderstorm approaches, we ready ourselves to enjoy this gorgeous thing.