So we brought in an expert to show us how to make blueberry pie: Paula Haney, Chef / Owner Hoosier Mama Pie Company, just published her "Hoosier Mama Book of Pie."
Sour Cream Dutch Blueberry Pie
Makes one 9-inch (22.5-cm) pie.
The baked pie can be stored in the refrigerator for 2 to 3 days.
1 single-crust, blind-baked pie dough shell
1 ¾ (263 g) blueberries
2 teaspoons (10 g) fresh lemon juice
½ cup plus 2 tablespoons (126 g) granulated sugar
2 (18 g) tablespoons all-purpose flour
1/8 teaspoon kosher salt
1 cup (242 g) sour cream
1 large egg
1 teaspoon (5 g) vanilla paste
1 walnut Streusel (recipe follows)
1. Preheat the oven to 300 degrees F (150 degrees C).
2. Place blueberries in a small bowl. Sort through them and pick out any stems and leaves. Zest a lemon over the blueberries, then toss them with 2 teaspoons of fresh lemon juice.
3. Spread the blueberries over the bottom of the pie shell. Place on a baking sheet and set aside.
4. Place the sugar, flour, and salt in a small bowl and whisk until well combined.
5. Whisk together the sour cream, egg, and vanilla paste.
6. Add the dry ingredients and whisk until smooth. Pour into the prepared pie shell, over the blueberries. With a spatula, submerge any blueberries that float to the top.
7. Bake 20 to 25 minutes, until the edge of the filling is slightly puffed and the center is dry to the touch.
8. While the pie bakes, prepare the Walnut Streusel (recipe below).
9. When the pie is ready, gently scatter the streusel over the top of the pie and bake 10 to 15 minutes more, until the streusel is crispy.
10. Cool to room temperature, then chill in the refrigerator for at least 1 our before slicing.
Makes enough to top one pie
1 cup (142 g) all-purpose flour
¾ cup (75 g) finely chopped walnuts
½ cup (100 g) granulated sugar
½ cup (120 g) firmly packed dark brown sugar
1 teaspoon (2g) ground cinnamon
Pinch of kosher salt
6 tablespoons (84 g) unsalted butter, melted
1. Combine the flour, walnuts, granulated sugar, brown sugar, cinnamon, and salt into a medium bowl.
2. Pour in the melted butter and mix with your fingers until the mixture resembles coarse meal.