Adapted from a recipe that appeared in Bon Appetit, this pie has become one of my signatures. I make lots of these during the summer, and I take one or two to just about every barbecue I get invited to. I don’t like to make pie pastry when it’s hot outside; so I keep a stack of prepared crusts in the freezer.
1 frozen deep-dish pie crust
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons flour
1 egg, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups blueberries
6 tablespoons flour
1/4 cup (1/2 stick) unsalted butter, chilled and cut into pieces
2 tablespoons sugar
Preheat oven to 400 degrees. Bake pie crust until lightly golden, about 10 minutes. Set aside. In a medium bowl, mix sour cream, sugar, flour, egg, vanilla extract and salt. Gently stir in blueberries. Spoon mixture into crust, using a spatula to smooth. Bake for approximately 25 minutes, or until filling is just set. (If crust starts to become too brown, cover edges with aluminum foil.) In a small bowl, combine flour, butter and sugar, mixing with a fork or your fingers until small clumps form. Sprinkle topping over pie. Bake until topping browns lightly, about 12 to 15 minutes. Remove from oven and cool to room temperature before serving. Serves 8.
