Blueberry Sour Cream Custard Pie with Olive Oil Crust

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 For my birthday this year, I had a delicious dinner at a fun restaurant called The DoDo.  They have very tasty food options, but they are well known for their great dessert menu.  I chose to be particularly indulgent that night (hey, it was my birthday!) and got the Sour Cream Blueberry pie. I was expecting something like a lemon meringue with a blueberry topping, but it was completely different...and really, really good!  Instead, it was somewhere between a blueberry pie and a cheesecake, all mixed together with a nut topping.

Some searching around the internet showed something that resembled it called a blueberry custard pie--so I thought I'd give it a shot to see if it was like the dessert in my memory.  I'm happy to say that this version is a pretty good facsimile!  Its not hard to make--not fussy or temperamental, and the ingredients are not exotic either.  You do want to give yourself about 20 minutes of hands on time, 40 minutes for baking and at least 2 hours to refrigerate before serving (try making it before bed and it will be ready for the next day).

I love pie--but I'm really lousy at pie crust.  I usually buy it ready made.  At a large Sunday dinner at my friend's home a few weeks ago, pie was served with a flaky, delicious crust.  I asked the baker what the secret was and she said the crust was "no fail" and the secret ingredient was olive oil.  Yup, olive oil.  I had never heard of such a thing.  She also didn't roll out the dough, instead, she pressed it straight into the pie pan.  Hmmm, intriguing.  Well, I have to say, success!  I tried it today and it was very tender and delicious (and the olive oil flavor was extremely mild and not noticeable when combined with the filling).  I altered Sherry's crust recipe (partly because I didn't write it down completely when I talked with her, and because I thought adding sugar sounded like it would make more of a cookie style crust).

Pre-heat the oven to 400 degrees.

Pie Crust
1 1/2 C. all purpose flour
1/4 tsp. salt
1 T. sugar
1/2 C. olive oil (frozen for about 30 minutes)
2 T. cold water (can sub milk if desired)

In a food processor add the dry ingredients and pulse to mix.  Now scoop in the cold olive oil (it becomes a thick liquid when partially frozen) and water.  Pulse until you have combined the ingredients and it looks like a wet sand.  Pour the mixture into the pie pan and press up the sides and the base (I used a 9" pie pan, so I had more dough than I needed).  Pop the crust into the freezer for about 15 minutes while you make the filling.




Filling
3/4 C. sugar
1 egg
1/2 tsp. salt
2 T. all purpose flour
1 C. sour cream
1 1/2 tsp. vanilla
2 1/2 C. blueberries (fresh or frozen)


In the KitchenAid, mix the egg, sugar and salt.  Add the flour and then the sour cream and vanilla.  Mix for about 2-3 minutes until its all incorporated.  Add the blueberries and stir by hand.  Pour the mixture into the pie pan.  Bake for 25 minutes, then add the topping, then bake an additional 10-15 minutes.



Topping
4 T. pecans
3 T. flour
3 T. sugar
2 T. cold butter

Put all the ingredients in the food processor and pulse until the nuts are chopped and the flour/sugar/butter are combined (looks like sand with pebbles of pecans).


This dessert lasted about 5 minutes at dinner--and got great reviews.  Its particularly good chilled and served with whipped cream.