👨‍🍳 Instructions

1. 1

   Preheat oven to 200°C (400°F). Lightly grease a 24-26 cm (9-10 inch) pie dish.

   💡 Tip: Using a springform pan can make removal easier.
2. 2

   For the crust: In a large bowl, combine flour, granulated sugar, and baking powder. Add the cold, cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.

3. 3

   Add the egg and sour cream (or yogurt) to the bowl. Mix with a fork or spatula until a soft, slightly sticky dough forms. Do not overmix.

4. 4

   Press about two-thirds of the dough evenly into the bottom and up the sides of the prepared pie dish. Reserve the remaining dough for the crumble topping.

   💡 Tip: Lightly flour your hands if the dough is too sticky to handle.
5. 5

   For the filling: If using frozen blueberries, toss them with potato starch (or cornstarch) and a tablespoon of sugar to prevent a watery filling. If using fresh blueberries, you can skip the starch but may want to add a little extra sugar.

6. 6

   Spread the blueberry mixture evenly over the pressed dough in the pie dish.

7. 7

   For the crumble topping: Take the reserved dough and crumble it over the blueberries. Alternatively, you can mix the reserved dough with oats, brown sugar, and cardamom (if using) to create a more traditional crumble topping. Distribute this evenly over the blueberries.

   💡 Tip: For a crispier crumble, you can add a tablespoon of melted butter to the oat mixture.
8. 8

   Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. The crumble topping should be crisp and golden.

   💡 Tip: If the topping starts to brown too quickly, you can loosely tent the pie with foil.
9. 9

   Let the pie cool on a wire rack for at least 30 minutes before slicing and serving. It's delicious served warm or at room temperature.

   💡 Tip: Allowing the pie to cool helps the filling set.