Name: Blueberry Sour Cream Pie
Prep time: 25 min
Total time: 4 h 10 min
Yield: 8 serving(s)
Ingredients: 3 tbsp. all-purpose flour, plus more for dusting; 1 homemade or store-bought pie crust; 1 large egg, beaten; 1 1/4 c. sour cream; 1 c. granulated sugar; 1 tbsp. fresh lemon juice; 1 1/2 tsp. vanilla extract; 1/4 tsp. kosher salt; 2 1/2 c. fresh blueberries (about 10 oz.); 1/3 c. all-purpose flour; 2 tbsp. packed light brown sugar; 2 tbsp. chopped pecans; 1 tsp. lemon zest; 1/4 tsp. ground cinnamon; 2 tbsp. salted butter, melted

Step 1For the pie: Preheat the oven to 400˚F. Place a baking sheet on the lower third oven rack.

Step 2On a lightly floured surface, roll the pie crust into a 12-inch circle. Transfer the crust to a 9-inch pie plate (not deep-dish). Tuck the edges of the crust under and crimp as desired. Refrigerate for 30 minutes (or freeze for 15 minutes).

Step 3In a large bowl, whisk together the egg, sour cream, granulated sugar, lemon juice, vanilla, salt, and flour. Fold in the blueberries. Pour the mixture into the prepared pie crust, spreading evenly.

Step 4Bake on the preheated baking sheet until the crust is just lightly golden and the filling edges are puffed and set but the center is still slightly loose, about 30 minutes.

Step 5For the topping: Meanwhile, combine the flour, brown sugar, pecans, lemon zest, and cinnamon in a medium bowl. Stir in the melted butter until clumps form. Refrigerate until ready to use.

Step 6Scatter the topping all over the pie filling, letting it clump. Bake until the topping is golden, the filling is set around the edges, and the crust is deeply golden brown, 10 to 15 minutes more.

Step 7Allow the pie to cool completely, about 2 hours, then refrigerate for at least 1 hour and up to 1 day before serving.