Blueberry Custard Pie
User Reviews
4.8
Blueberry Custard Pie
Description
Blueberry Custard Pie features a sour cream custard filling blended with sugar, egg, flour, vanilla, and salt, folded gently with fresh blueberries and poured into an unbaked pie crust. After partial baking, the pie is topped with a streusel made from brown sugar, flour, softened butter, and chopped pecans, then baked until the filling is set and the topping is browned.
The custard provides a creamy base that complements the burst of juicy blueberries, while the streusel adds crunch and a rich, nutty flavor. Baking at a high temperature initially helps set the custard quickly, and protecting the crust from burning ensures even baking.
The pie is best served after resting for 10 to 15 minutes and can be enjoyed warm for a comforting dessert or chilled for a refreshing treat. This makes it suitable for both casual family meals and more formal gatherings.
Prevent crust burning by using a pie shield or a foil tent during baking. Allowing the custard to settle before serving helps achieve a cleaner slice and enhances the texture. The combination of tart berries, creamy custard, and crunchy streusel creates a satisfying dessert experience.
Ingredients
- 1 cup (8 ounces) sour cream
- 3/4 /4 cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 /4 teaspoon salt
- 2 1/2 /2 cups blueberries fresh
- 1 inch pie crust unbaked
Streusel Topping:
- 1/2 /2 cup brown sugar
- 1/3 /3 cup flour
- 1/4 /4 cup butter softened
- 1/2 /2 cup pecans chopped
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
- Bake in the preheated oven for 25 minutes.
- While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.
- Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.
- Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.
Notes
- To avoid a burnt crust, use a pie shield or loosely cover the edges with foil during baking.
- Let the pie rest at least 10-15 minutes after baking to allow the custard to set properly for neat slices.
- Fresh blueberries are recommended for best texture and flavor in the filling.
- The pie can be served warm or chilled according to preference.
User Reviews
Overall Rating
4.8
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