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American Pie

June 30, 1991|BETTY ROSBOTTOM | Rosbottom is a cooking school director and a cookbook author .

I have tasted dozens of blueberry pies over the years, but this is one of the best I have ever sampled. The recipe was given to me by Julie Snyder, who summers in Michigan, where she hand-picks blueberries for this delicious tart.

Made by filling an unbaked pastry shell with a mixture of sour cream, sugar and berries, the pie is baked until the filling is set; then a pecan streusel topping is added. The dessert can be completely baked early in the day and left out to cool at room-temperature. It is also easy to transport to another location if you are traveling.

JULY 4TH BLUEBERRY-SOUR CREAM PIE

1 egg

1 cup sour cream or light sour cream

6 tablespoons flour

3/4 cup sugar

1 teaspoon almond extract

1/4 teaspoon salt

1 unbaked (9-inch) Pastry Shell

2 1/2 to 3 cups blueberries

1/3 cup chopped pecans

1/4 cup unsalted butter

Beat egg lightly in bowl. Add sour cream, 2 tablespoons flour, sugar, almond extract and salt. Whisk until batter is smooth. Stir in blueberries. Spoon filling into Pastry Shell and smooth top with spatula.

Bake pie on center shelf of 400-degree oven 25 minutes. Remove from oven.

Combine remaining 4 tablespoons flour, pecans and butter in bowl and mix well. Sprinkle mixture over top. Bake at 400 degrees until topping is lightly browned, about 10 minutes.

Cool to room-temperature. Pie may be made 4 to 5 hours ahead and kept at cool room temperature or chilled 6 to 8 hours. Makes 8 servings.

Pastry Shell

1 cup flour

2 tablespoons sugar

Dash salt

5 1/2 tablespoons unsalted butter, well-chilled and cut into small chunks

2 to 3 tablespoons ice water

Place flour, sugar and salt in food processor and process to combine. Add butter chunks. Process, pulsing machine on and off several times, until mixture resembles oat flakes.

With machine running, add 2 tablespoons water through feed tube and process until ball of dough forms. If mixture seems too dry or does not form into ball of dough, add remaining 1 tablespoon water. Wrap dough in plastic wrap and refrigerate at least 30 minutes or longer until firm.

Roll dough out on floured surface into circle 11 inches in diameter. Carefully ease dough into 9-inch tart pan with removable bottom or into 9-inch pie plate. Fold over excess dough. If using tart pan, press firmly to reinforce sides. If using pie plate, crimp folded dough to make border. Makes 1 (9-inch) unbaked pastry shell.

Note: Pastry shell may be prepared ahead. Cover tightly with plastic wrap and refrigerate 1 day. Dough may also be frozen. If frozen, defrost in refrigerator before using.

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