BLUEBERRY (OR HUCKLEBERRY) SOUR CREAM PIE
This pie seems fresher than cheesecake, especially with Coeur d'Alene Cellars No. 6 Red.
3/4 cup flour
1/4 cup cold butter, in chunks
1/4 cup firmly packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon cardamom
1 large egg yolk
1 cup regular or reduced-fat sour cream
1 large egg
1/2 cup sugar
2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 cups blueberries or huckleberries
In food processor, whirl 3/4 cup flour, 1/4 cup butter, brown sugar, baking soda and cardamom until fine crumbs form. Add egg yolk and whirl until dough holds together.
Spray pie pan liberally with cooking spray. Evenly press dough over bottom and up sides of pan to edge of rim. Bake pastry 350 degrees untill golden, 8 to 10 minutes.
Meanwhile, in a bowl, mix sour cream, egg, sugar, cornstarch, and lemon peel until well blended. Stir in berries. Scrape mixture into hot pastry. Return to oven and bake until center no longer jiggles when pan is gently shaken, 30 to 45 minutes, or 40 to 50 minutes if using frozen berries. Let stand on rack until cool, then cover and chill at least 1 hour or up to 1 day. Serves 6.