Blueberry Custard Pie
User Reviews
5
Blueberry Custard Pie
Description
This pie starts with an unbaked crust lined in a pie pan. The filling blends sour cream, sugar, egg, flour, vanilla extract, and salt into a smooth custard base. Fresh blueberries are gently folded in to avoid breaking the fruit and discoloring the filling. Baking begins at 400°F with just the custard and crust for around 25 minutes to set the filling.
During baking, a streusel topping made from light brown sugar, flour, softened salted butter, and chopped pecans is prepared. After the initial baking period, the pie is removed from the oven, topped with the streusel, and returned to bake for another 15-20 minutes until the topping is browned and custard fully set.
The resulting pie combines a creamy, lightly tangy custard with bursts of juicy blueberries and a crunchy, buttery pecan topping. It offers a pleasing contrast of textures and flavors suitable for dessert or brunch.
The recipe emphasizes gentle mixing of berries to preserve appearance and recommends watching the pie during the final bake to avoid burning the streusel.
Ingredients
Blueberry sour cream custard filling
- 1 [unbaked pie crust]
- 1 cup sour cream
- 3/4 cup granulated sugar
- 1 egg large
- 2 Tablespoons all-purpose flour
- 2 teaspoons vanilla extract pure
- 1/4 teaspoon salt
- 2 1/2 cups blueberries fresh
Streusel topping
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter softened, salted
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 400°F.
- Prepare 1 single-crust pie crust and line a pie plate with it, trimming and folding edges under and crimping into a decorative scallop with your fingers. Set aside while preparing the filling.
- In a large bowl, mix the sour cream, sugar, egg, flour, vanilla and salt until smooth. Gently fold the blueberries into the custard mixture. If you stir the blueberries in too vigorously your whole pie will turn purple! Pour into the unbaked pie crust and then bake in the preheated 400 degree oven for 25 minutes.
- While the pie is baking, prepare the streusel topping. In a medium bowl combine the brown sugar and flour. Mix in the butter with a pastry cutter or just using your hands until crumbly. Mix in the chopped pecans.
- When the pie crust and blueberry custard filling has baked for 25 minutes, pull it out of the oven and sprinkle the streusel over the top of the pie. Bake for an additional 15-20 minutes or until filling is set and topping is brown. Watch your crust to make sure it doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking to protect the edges of the pie from burning.
- Remove from oven and let pie sit for at least 30 minutes. This pie can be served either warm or cold - it's delicious either way!
Notes
- Handle blueberries gently when folding into custard to maintain pie appearance and prevent discoloration.
- Monitor streusel topping during baking to achieve a golden brown without overbaking.
- This recipe uses a single-crust pie, refer to favorite pie crust recipe if needed.
- The custard filling and streusel are adapted from trusted sources to balance texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 164mg | 7% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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