Blueberry Sour Cream Crumb Pie - cooking recipe

Ingredients

For the crust
1 1/4 cups flour
1/2 cup unsalted butter, chilled,cut into pieces
2 tablespoons sugar
1 pinch salt
4 tablespoons ice water (about)
For the filling
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons flour
1 egg, beaten
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
For the topping
6 tablespoons flour
1/4 cup unsalted butter, chilled,cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

Preparation

For the crust: In a food processor, combine the flour, sugar and salt.
Process to a coarse meal stage.
While the processor is running, add the water a tablespoon at a time until clumps form.
Gather into a ball, flatten into a disk and wrap in plastic.
Refrigerate at least 30 minutes, or until firm.
Preheat oven to 400^F.
Roll out dough on a floured work surface to a 13 in circle.
Transfer to a 9 inch glass pie pan.
Trim edge to 1/2 inch of pan, fold under and crimp.
Freeze 10 minutes.
Line crust with foil and fill with pie weights or beans.
Bake until sides are set, about 12 minutes.
Remove foil and weights.
For the filling: Combine the first 6 ingredients in a medium bowl, blending well.
Carefully, mix in the blueberries.
Spoon into the crust and bake 25 minutes, or until set.
For the topping: In a medium bowl, combine the butter and flour, using fingertips, until pea size clumps appear.
Mix in pecans and sugar.
Spoon over pie and Bake until topping browns slightly, about 12 minutes.
Cool to room temperature.