Family Life

Sour Cream Blueberry Pie

Crust:
1 3/4 c. Flour
1 Tbsp. Sugar
1 tsp. Cinnamon
1/2 tsp salt
11 Tbsp. Butter

Mix together flour, sugar, cinnamon, salt. Cut in butter til like cornmeal.
Add vinegar just til moist. Start with 1 Tbsp, then add by tsp til evenly
moist-(average 2 tbsp). Press into a ball. Roll out between 2 sheets of
wax paper. Fit into 10 inch pie pan. Flute edges- make thick raised rim.
Heat oven to 450 degrees.

Brush pastry shell with 1 beaten egg white. Fill bottom of pie plate
with 2 pints blueberries

Filling:
1 c. Sour Cream
4 oz Cream Cheese
1 Egg
3/4 c. Brown Sugar
1/4 c. Flour
1 tsp Vanilla

Beat til smooth. Pour over berries, filling the shell. Bake 10 minutes
450 then reduce heat to 350 baking 35-40 minutes more until set. Remove
from oven. Add Struesel topping.

Struesel Topping:
1 c. Chopped Walnuts
1/2 c. Butter
1/2 c. Flour
1/3 c. Sugar
1/3 c Brown Sugar
1 Tbsp Cinnamon
1/4 tsp Salt

Mix in blender (or with hands) until course crumbs. Top pie then bake an
additional 10 to 15 minutes.
If not using struesel topping, bake pie another 10 minutes.