FOOD + ENTERTAINING
FRESH BLUEBERRY PIE WITH PECAN CRUMB TOPPING
1 cup sour cream 2 tablespoons all-purpose flour ¾ cup sugar 1 teaspoon vanilla extract ¼ teaspoon salt 1 egg, beaten 1¼ – 2 cups fresh blueberries 1 unbaked 9-inch pie shell
For the topping:
3 tablespoons flour
Bake for 25 minutes.
While the pie is baking, prepare the topping by mixing together the flour, melted butter, and chopped pecans until crumbly.
Remove the pie from the oven and sprinkle the topping evenly over the surface.
Return the pie to the oven and bake for an additional 5 – 10 minutes, or until the topping is lightly golden.
Cool completely, then chill before serving.
3 tablespoons butter, melted 3 tablespoons pecans, chopped
Preheat oven to 400 degrees.
In a mixing bowl, combine the sour cream, flour, sugar, vanilla, salt, and beaten egg. Beat on medium speed for about 5 minutes, until smooth and creamy.
Gently fold in the blueberries.
Pour the filling into the unbaked pie shell.
SUMMER 2026 67