Winning pie July 27, 2013

4th Annual Blueberry Pie Contest

This years winner is!! Jennifer Stoudt  she made:

Blueberry Sour Cream Pie with Pecan Streusel & French Butter Crust

You will need:

For the Crust:

1 cup all-purpose flour

1/8 tsp, salt

1/2 cup butter

1/4 of a beaten egg

1/4 tsp vinegar

.75 oz water (approx. 1/10 cup)

For the filling:

3/4 cup sugar

3 heaping Tbsp flour

1 cup sour cream

1 egg

1-1/2 tsp vanilla

1/4 tsp salt

3-1/2 cups blueberries (fresh is best)

dash of lemon juice


For the Streusel:

4 heaping Tbsp flour

3 heaping Tbsp sugar

4 heaping Tbsp finely chopped pecans

3 Tbsp melted butter


Direction to make the crust

Whisk together flour & salt. Cut in butter to pea sized chunks. Whisk together egg, vinegar & water. Pour into flour mixture and mix just until a large ball can be made. Roll out & place into a pie plate (8″ deep dish or 9″ shallow crust).

To make the filling:

Whisk together the sugar, flour & salt. Whisk in sour cream, vanilla, egg & dash of lemon juice until smooth. Fold in blueberries & pour into unbaked pie crust.

Bake at 400 degrees f. for 25 minutes, then remove from oven & add streusel.

To make Streusel:

Combine ingredients and spoon over the top of the baked pie. Return to the 400 degree oven for an additional 10 minutes.

Chill before serving.