Streusel Topped Blueberry Cream Pie
400 degrees (35 minutes)
2 cups all-purpose flour
3 Tbsp. sugar
1/2 tsp. salt
3/4 cup butter, chilled
2 egg yolks
5 to 6 Tbsp. water
2 eggs, beaten
2 (3 oz.) pkgs. cream cheese, softened
1 (16 oz.) carton sour cream
3/4 cup sugar
1/4 cup plus 1 Tbsp. all-purpose flour
1 tsp. grated lemon rind
2 Tbsp. lemon juice
1/2 tsp. salt
3 cups fresh or frozen blueberries, thawed
2 Tbsp. cornstarch
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup butter or margarine, chilled
1/2 cup coarsely chopped walnuts
Combine 2 cups flour, 3 Tbsp. sugar and 1/2 tsp. salt; stir well. Cut
in 3/4 cup butter just until mixture resembles coarse crumbs. Stir in
2 egg yolks and water, 1 Tbsp. at a time, until dough forms a ball.
Cover and chill dough at least 30 minutes. Preheat oven to 400ï؟½.
Roll pastry to about 1/8-inch thickness on a floured surface. Place
in a 9-inch deep dish pie plate. Flute edges. Combine 2 eggs and
cream cheese; beat at medium speed until smooth.
Add sour cream, 3/4 cup sugar, 1/4 cup plus 1 Tbsp. flour, lemon
rind, lemon juice and 1/2 tsp. salt. Stir well. Pour mixture into
pastry. Coat blueberries with cornstarch. Sprinkle coated blueberries
over filling. Bake at 400ï؟½ for 10 minutes. Combine 1/2 cup flour,
brown sugar and cinnamon. Cut in 1/4 cup butter until mixture
resembles coarse crumbs. Add walnuts.
Sprinkle over partially baked pie. Bake an additional 25 minutes,
shielding crust with aluminum foil, if necessary. Let cool before
slicing.