I don’t know why, when I think of blueberry pie, it conjures up the whimsy of a children’s storybook. There is just something about a blueberry pie that makes me think of it as something eaten in an old world feast after a grand adventure or quest. Blueberry pie, worthy of the bravest Hobbits or the resourceful Boxcar Children. I don’t know where these images in my mind come from…yet this Blueberry and Cream Pie is fit for any post adventure of a day, and the buttery, crispy topping makes it, all the more, a special treat. I used fresh blueberries and plan to make this pie again this summer when the blueberries are ripe for harvest.

Blueberry and Cream Pie {Week 7}

1 c. (8 oz) sour cream
¾ cup sugar
1 egg
2 tbs flour
1 tsp vanilla
¼ tsp salt
2½ c blueberries
1 (9 inch) unbaked pie pastry

Streusel Topping:

½ c brown sugar
⅓ c flour
¼ c butter, softened

Preheat oven to 400 degrees.

In a large bowl, mix the sour cream, ¾ c sugar, egg, 2 tbs flour, vanilla and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust. Bake in the preheated oven for 25 minutes. While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture is crumbly. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown. Make sure your crust doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking. Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

Source: The Girl Who Ate Everything: Blueberry Custard Pie