1 1/2cup (285 g)blueberriesfresh or frozen (see note below)
2tbspcornstarch
For crust
1/2cup (113 g)unsalted buttersoftened
1/2cup (100 g)sugar
1large egg
1 cup (125 g)all purpose flour
1/2cup (65 g)whole wheat flour
1tspbaking powder
1/4tspkosher salt
1/4tspcardamom
For filling
3/4 cup (200g)crème fraîche
4tbspsour cream
4tbspsugar
1largeegg
1tspvanilla extract
Instructions
Preheat the oven to 375˚F degrees. Lightly butter a 9-inch pie pan or quiche pan; set aside.
To make pie crust
Cream butter and sugar until fluffy, about 2 minutes. Add egg, and mix.
Sift flours, baking powder, salt, and cardamom over the butter mixture and mix until combined.
Place the dough on the prepared pan. Lay a piece of plastic wrap over the dough and press down to spread it into an even layer across the bottom and up the sides of the pan. (That way you don't touch the dough directly. It makes spreading the dough easier.)
To assemble pie
To make pie filling, whisk crème fraîche, sour cream, sugar, egg, and vanilla extract until it becomes a pourable consistency. Pour half of the cream filling onto your pie crust in the pan. Swirl to spread it on the bottom of crust.
Combine blueberries with cornstarch in a bowl and toss. (If you are using fresh blueberries, give them a rinse beforehand so that the cornstarch will adhere to the berries.)
Scatter blueberries across the filling and pour the remaining cream filling over the blueberries. Put the pie on a large baking sheet and put it in the oven. Bake for 40-45 minutes or until the pie crust is golden brown. The center of pie filling will jiggle a little bit, but it will set slowly as the pie cools.
Let the pie cool on a wired rack. Serve the pie warm or at room temperature. You can also chill it in the refrigerator and serve it cold.
Video
Notes
If you like the bleeding look around the blueberries in your pie, I recommend using frozen blueberries rather than fresh blueberries.