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Monday, April 18, 2011 Blueberry Cream Pie By Article @ 9:41 PM :: 8 Views :: Dessert, Pies   Sour Cream Crust: 2 c. flour 1/2 t. salt 12 T. butter (1 1/2 sticks) 1 egg 2-4 T. sour cream Filling: 1 c. sour cream 1 egg 3/4 c. sugar 2 T. flour 1/4 t. salt 1/2 t. almond extract 2 c. blueberries (1 pt.), fresh or frozen Topping: 6 T. flour 3 T. chopped almonds 3 T. butter 5-6 T. brown sugar For crust: In a large bowl sift flour and salt. Cut the butter into small pieces, drop it on the flour and cut in until the mixture resembles cornmeal. In a small bowl mix the egg and sour cream together with a fork. Add to flour mixture and work quickly to form ball.Divide in half; wrap in plastic and chill one hour. Yield: two 8" pie crusts or one 10" crust Filling: Preheat oven to 400 degrees. Beat sour cream and eggs together. Add sugar, 2 tablespoons of flour, salt and almond extract and mix together. Fold in berries. Pour mixture into pie shell. Bake for 25 minutes or until filling puffs and crust is golden. Topping: Place flour, almonds, butter and brown sugar in a small bowl; mix with a fork until crumbly. Remove baked pie from oven and sprinkle with topping. Return to oven for 10 minutes. Cool on rack. Chill in refrigerator.