Go Make This Pie Right Now. C'mon. Do it.

For the crust...

I mean - make your own crust if you have a great one, otherwise:

In a food processor blend:

• 1 and 1/4 cup flour

• 1/2 tsp salt

• 1/2 tsp sugar

• 1 stick of butter, cut into chunks (if you're not using kerry gold butter, I'm not even sure what to say)

When all the chunks of butter are gone and it looks all crumbly and weird, add 4 tbsp. ice water (one tbsp at a time, and keep the machine running the whole time). Then it will just magically turn into a ball of dough. Pop it in the freezer while you're getting the filling ready. 

For the filling...

In a large bowl, whisk:

• 1 cup sour cream

• 1 egg (from happy, free-range chickens, if you can)

• 1/4 cup sugar

• 2 tbsp. flour

• 1 tbsp vanilla (start making your own if you're not already. just soak some damn vanilla pods in bourbon for 6 weeks and boom. it's the best thing ever. but if you want to make this pie right now, just use whatever shit I’m sure is already in your pantry.)

• 1/2 tsp salt

Then gently fold in 2.5 cups of blueberries, tiny ones if you can find them - like the frozen mini ones from Trader Joes. But it’s okay if not.

Now roll out your crust and line your pie dish. Pour in the filling and bake at 400 for 25 minutes. While it's baking, make your crumbly top:

• 1/4 cup sugar

• 1 tbsp molasses

• 1/2 cup flour

• 1/4 cup butter

Mix all this together with your fingers - there's no other way. Once most of the big chunks of butter are gone, add 1/2 cup of pecans. After your pie has baked for the 25 minutes, sprinkle the crumbly top - you guessed it - on top, and then bake an additional 20 minutes. 

This pie is spectacular hot or cold the next day. If it’s hot I like ice cream on top, but if serving cold, it’s super yummy with a big dollop of vanilla greek yogurt on top. But it also doesn’t “need” anything on top. I’ll just shut the fuck up now and please enjoy.