Blueberry Sour Cream Crumb Pie

1. 1

   For the crust: In a food processor, combine the flour, sugar and salt.

2. 2

   Process to a coarse meal stage.

3. 3

   While the processor is running, add the water a tablespoon at a time until clumps form.

4. 4

   Gather into a ball, flatten into a disk and wrap in plastic.

5. 5

   Refrigerate at least 30 minutes, or until firm.

6. 6

   Preheat oven to 400^F.

7. 7

   Roll out dough on a floured work surface to a 13 in circle.

8. 8

   Transfer to a 9 inch glass pie pan.

9. 9

   Trim edge to 1/2 inch of pan, fold under and crimp.

10. 10

    Freeze 10 minutes.

11. 11

    Line crust with foil and fill with pie weights or beans.

12. 12

    Bake until sides are set, about 12 minutes.

13. 13

    Remove foil and weights.

14. 14

    For the filling: Combine the first 6 ingredients in a medium bowl, blending well.

15. 15

    Carefully, mix in the blueberries.

16. 16

    Spoon into the crust and bake 25 minutes, or until set.

17. 17

    For the topping: In a medium bowl, combine the butter and flour, using fingertips, until pea size clumps appear.

18. 18

    Mix in pecans and sugar.

19. 19

    Spoon over pie and Bake until topping browns slightly, about 12 minutes.

20. 20

    Cool to room temperature.

* Per serving · 4 servings · Values may vary.