BROADRIPPLE PIE CO.
SOUR CREAM BLUEBERRY CRUNCH PIE

1 (9 inch) pie crust
FOR THE FILLING:
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 eggs
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
3 cups blueberries
FOR THE TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/3 cup cold butter
1/2 cup almonds, coarsely chopped

TO PREPARE THE PASTRY:
On a lightly floured surface, roll dough to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Crimp the edge. Set aside.

TO MAKE AND BAKE THE FILLING:
In a large bowl, stir together 3/4 cup sugar, 2 tablespoons flour and the salt. In a small bowl, beat the eggs lightly; stir in sour cream and vanilla. Stir into dry ingredients till combined. Add blueberries to the bowl and gently stir till coated. Transfer to pastry-lined pie plate. To prevent overbrowning, cover edge of the pie with foil.

Bake in a 375 degree F oven for 30 minutes or till set about 2 inches in from edge.

TO MAKE THE TOPPING:
In a medium mixing bowl, stir together 1/2 cup flour and 1/2 cup sugar. With a pastry blender, cut in cold butter till mixture resembles coarse crumbs. Stir in the almonds.

Remove the foil from the edge of pie. Carefully spoon the crumb mixture evenly over the filling.

Bake the pie for about 25 minutes more or till top is slightly puffed and golden brown.

Servings: 8
Source: Midwest Living Magazine