Ingredients:
Filling:
3⁄4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1⁄2 teaspoons vanilla
¼ teaspoon salt
2 1⁄2 cups blueberries
(fresh or frozen)
Topping:
3 tablespoons flour
2 tablespoons sugar
1 1⁄2 tablespoons Canna butter
3 tablespoons finely
chopped pecans
Instructions:
Mix sugar and flour together in bowl. Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes). Fold in blueberries. Pour into pie crust, and bake at 400F for 25 minutes. (May need to adjust temperature and time for frozen berries). Meanwhile, combine topping ingredients. Remove pie from oven after the 25 minutes, and sprinkle on topping. Return pie to oven and bake 10 minutes more. Chill before serving.
Infused Pie Crust
Pie Crust Ingredients:
2 1/2 cups all-purpose flour,
plus extra for rolling
1 cup (2 sticks or 8 ounces)
unsalted canna butter,
very-cold, cut into 1/2 inch cubes*
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cider vinegar
6 to 8 tbsp ice water
Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses. Stir water and vinegar in a small bowl. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses.
Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Healthier Variation: Swap out 1/2 a cup of the flour with ground blanched almonds or almond flour.
