Blueberry Cream Pie

The other day I stopped by a Trader Joe's store on my road trip home.  If you've never been to one, I highly suggest stopping at one.  We don't have one locally, so I love to stop and get some unique things for the pantry and freezer.  I sure wish they would get on the ball and build one closer to me!!

How does this bring me to blueberry pie?  Well, my husband LOVES blueberries - more specifically the wild variety that are small and tart (vs. the giant store bought monsters from California).  Trader Joe's just happens to have some awesome bags of frozen wild blueberries for sale!  My intention was to just make a standard blueberry pie, but then I started looking around on Pinterest where I had pinned this recipe and I decided to whip it up instead!  Let me tell you, this pie did NOT disappoint!  We weren't able to wait for it to completely cool and man was it good and even better as a cold slice out of the fridge the next day!

Pie.  It's what's for breakfast dessert!

I used a pre-made pie crust (from Trader Joe's), but your standard shortning crust recipe (right off the Crisco can) would work great for this pie!

Enjoy!

Blueberry Cream Pie

1 Pie Crust
1 egg + 1 Tbsp Cold Water

Filling:
3 Cups Blueberries
1 Cup Sugar
1/3 Cup Flour
2 Large Eggs, at room temperature
1/2 Cup Sour Cream
1/2 Tsp Vanilla

Crumb Topping:
2 1/2 Tbsp Brown Sugar
2 Tbsp Sugar
1/2 Tsp Cinnamon
Pinch of Nutmeg
1/4 Cup Unsalted Butter, melted
2/3 Cup Flour

Preheat oven to 350 degrees.  Lay crust in 9" pie plate and crimp edges - place in refrigerator while making filling.  For the filling; mix together sugar and flour, add eggs one at a time, then add sour cream and vanilla - beating until smooth.  Take crust out of the fridge, spread blueberries in bottom and pour filling evenly over the top and set aside while making crumb topping.  In small bowl, mix together brown sugar, sugar, cinnamon, and nutmeg with a fork - add melted butter until mixed and then add flour, stirring until crumbly.  With fingers, crumble topping over blueberries and filling.  Whisk together 1 egg and 1 Tbsp cold water, then brush over exposed edge of pie crust.  Bake for 50-55 minutes.  Let cool before slicing and serving!

Tip:  If using frozen blueberries, let thaw completely before using.  I set mine on top of a few folded paper towels in a bowl to soak up some of the extra juice before using.