Blueberry Custard Pie with Buttery Pecan Streusel
User Reviews
4.7
165 reviews
Excellent
Blueberry Custard Pie with Buttery Pecan Streusel
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Blueberry Filling and Pie Crust:
- 1 cup sour cream
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups fresh blueberries
- 1 9-inch unbaked pie crust, rolled out and placed in 9-inch pie plate
Streusel Topping:
- ½ cup lightly packed brown sugar
- ⅓ cup all-purpose flour
- Pinch of salt
- ¼ cup salted butter softened
- ¼ teaspoon vanilla extract
- ½ cup Chopped Pecans
Instructions
- Preheat the oven to 375 degrees F.
- Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking.
- For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked, chilled pie crust.
- Bake for 25 minutes. While the pie bakes, make the streusel topping by combining the brown sugar, flour and salt in a medium bowl. Mix in the softened butter and vanilla with a couple forks, pastry blender or with your hands until the mixture is evenly combined and has the texture of wet sand. Toss in the chopped pecans and combine until they are evenly mixed into the topping.
- Crumble the streusel topping over the pie after the first 25 minutes of baking. Return the pie to the oven and bake for 15-20 minutes until the filling is set. Cover the outer edges of the crust if needed to prevent over browning.
- Let the pie rest for 15 minutes or so before serving warm. The pie can also be cooled and refrigerated up to a day and served chilled or at room temperature (or lightly warmed in an oven or microwave).
Notes
- Frozen Blueberries: I've never tried this with frozen blueberries but I think you should! And then report back, pretty please.
- Dry the Blueberries: if you've washed the blueberries, make sure they are very well dried (pat them gently with paper towels) before using in the filling. If they are wet, they'll make the filling too soupy and thin.
Nutrition Information
Show Details
Serving
1 Slice
Calories
444kcal
(22%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
51mg
(17%)
Sodium
246mg
(10%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Nutrition Facts
Serving: 8Slices (9-inch pie)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 444kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 51mg | 17% |
| Sodium | 246mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
165 reviews
Excellent
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