My friend Sheena gave me the recipe for this pie, which was my first indication that it was going to be good. The idea was intriguing- sweet blueberries mixed with a sour cream/egg/sugar filling and then topped with a sweet crumble. I also love anything with a nice crumble that I can drizzle with a little icing for a pretty danish-y look.
The filling was indeed fantastic, and you could probably trade the blueberries for raspberries, blackberries, or maybe even apples. But the real star of this pie is the crumble. OMG this was the best crumble topping I’ve ever tasted. Buttery, sweet, crunchy, and perfect in every single way.
I added a little drizzle of icing onto the end, but Sheena’s originally didn’t have any, and honestly, it didn’t need it. You could add it if you want though. It’s very optional.
One nine-inch unbaked pie crust (here’s my favorite recipe)Filling:
1 cup granulated sugar
1/2 cup plus 2 1/2 tablespoons AP flour
1 tablespoon melted butter
1/2 cup granulated sugar
1-2 tablespoons milk (to drizzling consistency)
In the bowl of your stand mixer with the paddle attachment, mix together the sugar and the flour. Add in the sour cream, eggs and vanilla until combined.
Bake a 350 for 50-55 minutes.
Remove pie from oven and mix the drizzle ingredients adding milk until the mixture is still thick, but easily drizzled. Drizzle over the top of pie. Cool and serve.