1 pie crust, prepared in a 9-inch pie tin, blind baked and cooled
Filling
3 cups blueberries, fresh
16 oz sour cream
3 eggs
¼ cup granulated sugar, up to ¾ cup, depending on how ripe your blueberries are
½ cup all-purpose flour
2 tsp vanilla extract, or almond
½ tsp salt
Streusel Topping:
1 cup all-purpose flour
½ cup unsalted butter, cubed and chilled
½ cup granulated sugar
½ cup cashews, or pecans, chopped
Preheat your oven to 300 degrees F.
For the filling:
In a large mixing bowl, combine sour cream, eggs, almond or vanilla extract, and sugar.
Using a hand beater, whisk until eggs turn pale and sugar has completely dissolved.
Add flour and salt then fold in the blueberries until evenly incorporated.
Transfer to your blind-baked pie crust and bake for roughly an hour, or until a cake tester comes out clean.
Once the pie is baked, remove it from the oven and increase the oven temperature to its highest setting, and set it to broil.
For the Streusel Topping:
Combine all ingredients for the topping. Using either a pastry cutter or your hands, knead the butter into your mixture until it resembles wet crumbs.
Sprinkle the streusel topping at the center of the pie until completely covered.
Return the pie back to the oven and broil for roughly 10 minutes until the topping turns golden.
Once topping turns golden, transfer on cooling racks and allow the pie to cool completely while in the pie tin.
If preferred, remove it from the pie tin. Portion accordingly and serve. Best served at room temperature with whipped cream or roughly 2 teaspoons of sour cream on the side per serving!
Sugar: 27g
:
Calcium: 89mg
Calories: 569kcal
Carbohydrates: 59g
Cholesterol: 121mg
Fat: 34g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 3g
Potassium: 250mg
Protein: 9g
Saturated Fat: 17g
Sodium: 305mg
Trans Fat: 1g
Vitamin A: 827IU
Vitamin C: 6mg
