Streusel-Topped Blueberry Cream Pie
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INGREDIENTS 2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
3/4 cup butter, chilled
2 egg yolks
5 to 6 tablespoons water
2 large eggs
2 (3-ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon salt
1 (16-ounce) carton sour cream
3 cups fresh or frozen blueberries, thawed if frozen
2 tablespoons cornstarch
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, chilled
1/2 cup coarsely chopped walnutsCombine first 3 ingredients; stir well. Cut in 3/4 cup butter with pastry blender just until mixture is crumbly. Stir in 2 egg yolks and water, 1 tablespoon at a time, until dough forms a ball. Cover and chill at least 30 minutes. Roll pastry to about 1/8-inch thickness on a floured surface. Place in a 9-inch deep-dish pie plate. Fold edges under, and flute.
Combine 2 eggs and cream cheese; beat at medium speed of an electric mixer until smooth. Add 3/4 cup sugar and next 5 ingredients. Stir well. Pour mixture into prepared pastry. Coat blueberries with cornstarch. Sprinkle coated blueberries over filling. Bake at 400 degrees for 10 minutes.
Combine 1/2 cup flour, brown sugar, and cinnamon. Cut in 1/4 cup butter until mixture is crumbly. Add walnuts. Sprinkle over partially baked pie. Bake 25 additional minutes, shielding crust with aluminum foil to prevent excessive browning, if necessary. Let cool before slicing.
Makes one 9-inch deep-dish pie