This isn’t a food blog, I promise. It’s just … I love to bake. It’s something that makes me incredibly happy. It’s a form of art to me. It’s the process of creating something beautiful that I get to share with the world. The reward for me is rarely in the final product – I don’t eat sugar/butter so I very rarely get to taste what I bake. It’s just about the creation, the process, the calm. In a strange way, it’s a form of meditation.
The fact that I love to bake isn’t news to you though, my dear readers, right? You knew that. My blog is full of recipes. The thing is though, I only just started posting recipes here and still, I only post maybe one out of every ten or so that I make. I am trying to post more though. People have been requesting recipes for the baked goods I’ve been sharing with them. So, I figured I might as well blog them. I hope that it’s okay that every now and again, scattered amongst my other random thoughts/blogs/musings, that I post the occasional recipe. – - – Wait, what am I saying? “I hope it’s okay…” Of course it’s okay. It’s my blog. I’ll post whatever the hell I want. What I meant was, I hope you enjoy them. If not, you can always just skip over reading the blog posts where the title starts with, “Recipe…”
This one I’m posting today is for what somebody (not me, I promise) said was, “The BEST pie ever!” They went on to clarify that they didn’t just mean the best blueberry pie, either, but just the best PIE – hands down, ever, that they had ever eaten. I’m not sure if it’s THAT good, but I’ve heard from numerous people it’s great, so go ahead and try it and see what you think. If you do make it, I’d love to know your thoughts.
Without further ado, I give you…… BLUEBERRY SOUR CREAM PIE:
Homemade crust, ready to be filled. I haven’t perfected “pretty edges” and … I don’t care.
After 25 minutes of baking, it’s ready to be topped with the crumb topping.
Topped and fresh out of the oven! (I added the three blueberries to the center about five minutes before taking it out of the oven).
CRUST – I made an all butter crust for this. You could use 50/50 butter to shortening, or all shortening or another one of your favorite pie crust recipes. I don’t judge.
Note: This is where the WORK for this pie comes in. The filling is SUPER EASY, but pie crust takes work. Don’t skimp on a homemade pie shell though, it’s one million times better than what you’re going to get pre-made/frozen from the store. Seriously. If you want to save yourself a lot of time/energy/cleanup in the future, you can double this recipe if your food processor is large enough and make two (or spend the afternoon just making a bunch) and then freeze them to use later!
- 1 1/4 cups all purpose flour
- 1/2 cup (1 stick) COLD unsalted butter, cut into tiny pieces
- 2 tablespoons sugar
- Pinch of salt (1/8 tsp)
- 3 to 4 tablespoons ice water – seriously, ice cold.
- 1 cup sour cream (room temperature)
- 3/4 cup white sugar
- 2 1/2 tablespoons all purpose flour
- 1 egg, room temperature, beaten
- 3/4 teaspoon almond extract
- 1/8 teaspoon salt
- 3 cups fresh blueberries, rinsed well (I pick through mine and make sure to pull out any that are still purple/sour and any that are mushy/overly ripe. I also remove any stems that may still be in there)
- 6 tablespoons all purpose flour
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
- 2 tablespoons sugar
Mix your flour flour, sugar and salt and then add that in batches, alternating with the butter pieces, into your food processor until a coarse meal forms. I use the “pulse” option to work in the butter. You will want to work relatively quickly so that your butter doesn’t begin to melt. With the food processor running on low (or with your hand on the pulse button), add water by tablespoonfuls until the dough begins to clump together. Make sure you don’t make the dough too wet. You just want it to begin to gather into a ball. Remove from the food processor and round it into a ball and then flatten that to a small disk shape with your hand. Wrap in plastic wrap and chill in the refrigerator until firm, at least 30 minutes, but you can leave it overnight if you wanted and finish the pie the next day or freeze it at this stage (for up to two months) and then use it later. **Start thinking about Thanksgiving in September. Seriously. You’ll thank me for that tip later.
Preheat your oven to 400°F. Let the dough rest for a minute out of the refrigerator and then roll it out on a floured surface to 13-inch round. You can turn your pie pan upside down and hold it over your pie dough to make sure your circle of dough will be large enough. You want there to be about 1/2 inch to 3/4 inch of dough over the edge of the pan. Transfer the dough to a 9-inch pie tin or glass pie dish. Some people fold their dough to do this – I don’t because historically it either ends up tearing a hole in it or sticking, so I just very carefully pick the dough up and set it inside the pie tin. If your edges are too far over the dish, trim them to 1/2-inch overhang. Fold edge under and crimp. Take a fork and lightly poke some holes in the bottom of the crust and around the sides. Place plastic wrap over it and put it in the fridge while you prepare your filling.
***Some people pre-bake their pie crusts. I am not one of those people. I may not eat sugar/butter anymore, but I did at one time in my life and I remember what pie tastes like and I know I prefer a soft, tender crust (especially with pumpkin pies… oh yum). So, you can choose to pre-bake your crust for 7-8 minutes, but I don’t. Again, I don’t judge. Do your own thing. If you choose to pre-bake, skip the refrigeration step and put it right in the oven for 7-8 minutes before filling it.
Mix first 6 ingredients in a medium bowl until they are well blended and then fold in the rinsed blueberries. Remove crust from the refrigerator, place the pie tin on a baking sheet and then spoon your filling into crust until just below the pie crust edge. Do not overfill! Transfer entire baking sheet to oven and bake until filling is just set, about 25 minutes.
Mix flour/sugar together in a bowl, add COLD butter pieces and using a pastry cutter (or a big fork), cut the butter into the four/sugar mixture until small pea-sized clumps form. Evenly spoon the topping over the pie and return to the oven. Bake until topping browns lightly, about 12 minutes more minutes.
Cool pie on a rack to room temperature before serving. Store leftovers in the refrigerator.
NOBODY EVER TALKS ABOUT THIS PART:
You always get the pretty pictures. The perfect pie, the adorable cupcake, the tea cup and saucer next to the scrumptious scone. Nobody ever shows you the worst part of baking: cleanup.
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