Instructions:

Blueberry Sour Cream Pie

Crust
1 1/4 cups flour
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons granulated sugar
Pinch of salt
4 tablespoons ice water (about)

Mix first 4 ingredients in food processor, add water last, and mix until just incorporated. Roll into disc on floured surface, place in pie pan and freeze for 10 minutes. Cover with foil and beans, bake at 400 degrees F for 12 minutes or until set. Remove foil and beans.

Filling
1 cup sour cream
3/4 cup granulated sugar
2 1/2 tablespoons flour
1 egg
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh or frozen blueberries

Mix all ingredients together and place in crust. Bake for 25 minutes, or until just set. May take a little longer if blueberries are frozen.

Topping
6 tablespoons flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons granulated sugar

Mix all together except pecans, using pastry blender. Add pecans and stir. Spoon over pie and bake 12 minutes or until lightly browned. Cool to room temperature and enjoy!