Tonight, as I rooted through our blanket of sod to tear out the tiny vines that are choking the grass, I happened upon a lady bug village. They were crawling and pausing and eating. I watched them for a few minutes, and I relished how the simple act of pulling these stubborn weeds made me feel so alive. Here I was, with my daughter beside me, working our small patch of land. I’m no gardener (yet) but I can see why people find it to be the most therapeutic of hobbies. Just like baking, it reconnects me to the still, quiet part of my heart.
Blueberry Sour Cream Pie
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
FILLING
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
TOPPING
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped hazelnuts
2 tablespoons sugar
FOR CRUST:
Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
FOR FILLING:
Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
FOR TOPPING:
Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.