From the kitchen of Stephanie Knewasser
In a food processor, blade attachment:
3/4 c COLD butter, sliced*
1/2 c sugar
1 1/2 c flour
pinch salt
Pulse just until crumbly.
Reserve 1 cup of crumbs for topping.
Grease bottom of a 13×9 glass baking dish with Crisco.
Add remaining crumbs to baking dish.
Firmly pat flat.
Bake @ 350, 10 minutes.
Evenly layer 3 c blueberries over crust.
In a bowl, whisk:
2 eggs
Add:
1 c sugar
1/3 c flour
1/2 c sour cream
1 tsp vanilla
pinch salt
Evenly pour over blueberries.
Add: 1 tsp nutmeg to the reserved crumbs; sprinkle over the top.
Bake @ 350, 50 minutes.
*Butter must be cold to get the crumbly texture; use it straight from the refrigerator. Slicing the butter helps it combine quicker preventing overmixing.
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