Blueberry Crumb Pie

I’ve been itching to make a blueberry pie and this one did not disappoint! It’s a bit of a cross between a pie and a cobbler. Blueberries baked in a sweet sour cream filling, with a delicious crumb topping.

Crust:

• 1 1/3 cups of all purpose flour
• 1 stick of very cold butter, cut up into small pieces
• 1/2 teaspoon salt
• 1/4 cup ice water

Filling:

• 1 cup granulated sugar
• 1/3 cup flour
• 2 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla
• 3 cups blueberries

Crumb topping:

• 2 1/2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup butter, melted
• 1/2 cup flour

1.  Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal. Add ice water until the dough begins to clump together. Form into a ball, place in plastic bag, and work dough into a flat disc. Refrigerate for an hour. Roll out dough to fit an 9″ pie dish, ease pastry onto plate.
2. Preheat oven to 375º.
3. In a medium bowl, whisk sugar and flour – add eggs, sour cream, and vanilla. Pour blueberries into pie plate, and pour the filling evenly over the fruit.
4. Make the crumb topping. In a small bowl mix the brown sugar, granulated sugar, cinnamon, nutmeg, and melted butter. Gradually add flour, and sprinkle evenly over the pie.
5. Bake for 55 minutes.