Ingredients
- For the Pie
- 1 Diamond of California® Ready to Use Walnut Pie Crust
- 3/4 cup sour cream
- 1/4 cup milk
- 1 large egg
- 1 egg yolk
- 3/4 cup sugar
- 3 tbsp flour
- 1-1/2 tsp vanilla
- 1 tsp lemon zest
- 1/4 tsp salt
- 2 cups blueberries
- For the Crumb Topping
- 1/4 cup flour
- 3 tbsp sugar
- 3 tbsp salted butter, at room temperature
- 3 tbsp Diamond of California® Finely Diced Walnuts
The Steps
- Preheat the oven to 375 degrees. Place the pie crust on a sheet pan.
- In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, lemon zest, and salt. Beat on medium speed for 4 minutes.
- Pour the blueberries into the prepared crust and pour the batter over top of them. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center.
- In the meantime, prepare the crumb by combining the flour, sugar, and butter with the back of a fork. Toss in the walnuts and set aside.
- Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping.
- Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!
RECIPE CONTRIBUTED BY WOOD & SPOON