Yesterday I tried out a new recipe from my Recipe Hall of Fame Dessert cookbook, and although I had a few problems, it turned out yummy in the end. The recipe calls for fresh blueberries, and we only had frozen. I tried to thaw them a little, but they must have still just been really cold, because the pie took much longer than 25 minutes to set. I didn't even keep track of how many times I had to set the oven timer back another 10 minutes! :) And then when getting out all the topping ingredients, I discovered that there was absolutely no butter in the kitchen. In a streusel topping, butter isn't really replaceable, but I tried to substitute shortening anyway. It didn't have the same flavor, but it worked in a pinch.
It was served still warm, and it was nice and creamy and delicious. It's still good cold today for lunch, too. :)
1 ready made pie crust (or homemade)
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
6 tablespoons flour
1/4 cup chilled butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar
Place pie crust in 9-inch pie plate. Fold edge under, crimp, freeze 10 minutes. Prick with fork. Bake until sides are set, about 12 minutes. Mix next 6 ingredients in medium bowl. Mix in blueberries. Spoon into crust. Bake at 350 until filling is just set, about 25 minutes. For topping, using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie at room temperature.