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Friday, 26 August 2016

Blueberry Lemon Sour Cream Pie with Crumble Topping

blueberry sour cream pie with crumble topping
Recipe by:  Miriam Borys Busby

Miriam's Time Saving Tip Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies. Freeze the remaining pastry for use later.

Blueberry Filling:

1/2  cup sugar
1/8 cup flour, or minit tapioca (Clear Jel is also another thickening agent but I have only been able find it at Snowcap - a local bakery supply company)
1  zest of 1 lemon
Mix the sugar, flour & zest together in a bowl.
2 tbsp. lemon juice
5-6 cups blueberries (fresh or frozen)

Roll out the pastry as shown below and line one pie plate with the pastry. Fold under excess pastry to make a higher crust edge and finger flute the edge to make it look pretty.

In a large bowl mix the blueberries with all the remaining ingredients.   Allow to sit while you role out your pastry.

Make the crumble topping and the sour cream mixture. Set aside.

Crumble Topping
½ cup flour
½ cup brown sugar
¼ cup melted butter
Melt butter. In a small bowl mix flour and brown sugar with melted butter. Set aside for topping.
1 egg
1  cup granulated sugar
1/3 cup flour
1 cup sour cream

Pour the blueberry mixture into a pastry lined pie.  Top with the sour cream mixture.  Then top with the crumble topping.

Bake for approx. 75 minutes at 350 degrees until the blueberry juices just start to run out of the pie. Always preheat your oven before baking your pie.

**egg wash - 1 egg with a drop of milk...mix well with a fork first

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