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BLUEBERRY PIE Recipe

   
 

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     BLUEBERRY PIE

Category   Breakfast - Brunch
Sub Category   None

Ingredients
FILLING
1 cup sour cream
3/4 cup sugar
2 1/2 TBSP flour
3/4 tsp almond extract
1/8 tsp salt
1 egg lightly beaten
1 pint stemmed and cleaned blueberries
TOPPING
 
6 TBSP flour
1/4 cup butter well chilled cut in small pieces
1/3 cup chopped pecans
2 tbsp sugar
PASTRY
2 cups sifted flour
1/2 tsp salt
1 cup Butter Flavored Crisco
6 tbsp ice water

Instructions
Mix flour and salt and cut in shortening. Add water 1 tbsp at a time, using only enough to make a workable paste. too little will leave it crumbly. This is an exceedingly rich pastry and must be handled deftly. THROUGHLY CHILL DOUGH BEFORE ATTEMPTING TO ROLL.
Roll out pastry and line pie pan. Put filling and cook according to the pies directions. If making a two crust pie roll both out at the same time. Combine sour cream, sugar, flour, almond extract, salt and egg. in a large mixing bowl. Mix well until batter is smooth. Fold in the blueberries. Spoon evenly into the pastry shell. Bake at 450º for 10 minutes then reduce to 350º for about 15 - 20 more minutes more or until filing is set. (Cover the pie shell with foil so it doesn't burn)
TOPPING- Mix flour, and butter until they form small clumps. Add pecans and sugar. Remove the foil from the crust and sprinkle topping on the top of the pie. Bake until topping is lightly browned.


Originally Submitted
10/23/2009





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