Galletta Family's Sour Cream Blueberry Pie

Thunderstorms and air travel don't mix too well, but who can complain about cross-country travel when the pioneers did it with covered wagons and beasts? Anyhow, I'll have some posts from the City of Brotherly Love soon, but in the meantime, Hannah sent me the recipe for the most amazing blueberry pie ever. I'll soon archive some good recipes. In the meantime, enjoy!

For the pie crust -- (Or, better yet, use your favorite pie crust recipe, this crust isn't anything spectacular.)

1 3/4 cups - flour
1/4 cup - sugar
1 teaspoon - cinnamon
1/2 teaspoon - salt
11 teaspoons - butter
apple cider or water

Mix flour, sugar, cinnamon, and salt. Cut in the butter or blend with fingertips to consistency of coarse meal. Add apple cider, one tablespoon to start, then a teaspoonful at a time, just until evenly moistened (two tablespoons average). Press dough into a ball. Roll on lightly floured board. Fit into a deep 9 or 10-in. pie pan. Crimp extra dough around edge of crust for a thick, raised rim. Heat oven to 450 F.

For the filling --

1/4 cup - flour
1 cup - sour cream
3 ounces - cream cheese
1 large egg
3/4 cup - brown sugar
1 teaspoon - vanilla extract
1 egg white, beaten
2 pints - blueberries

Beat sour cream, cream cheese, egg, brown sugar, flour and vanilla smooth. Brush pastry shell with egg white; fill with blueberries. Pour sour cream mixture over berries, filling shell. Bake 10 minutes at 450 F. Reduce to 350 F and bake 35 to 40 minutes more until set. Remove. Add walnut streusel topping evenly over pie. Bake 10 or 15 minutes more. (If not using nut topping, bake 10 minutes more.) Let cool on rack before slicing. If desired, add whipped cream and raspberries or strawberries wedges as garnish. Makes 8 servings.

Walnut Streusel Topping

1 cup - chopped walnuts
1/2 cup - butter, cut up
1/2 cup - flour
1/3 cup - sugar
1/3 cup - brown sugar
1 tablespoon - cinnamon
1/4 teaspoon - salt

Mix all of the ingredients in the blender. Pulse to a coarse crumble.