Blueberry Custard Pie with Buttery Pecan Streusel
User Reviews
4.7
Blueberry Custard Pie with Buttery Pecan Streusel
Description
The Blueberry Custard Pie starts with a prepared pie crust that is chilled in the freezer to maintain shape during baking. The filling blends sour cream, sugar, egg, flour, salt, and vanilla until smooth, then gently folded with fresh blueberries to preserve their shape. After the pie bakes for 25 minutes, a streusel topping made from brown sugar, flour, butter, vanilla, and chopped pecans is crumbled over the pie and baked again until set and golden.
This process creates a pie with a soft, creamy custard base dotted with juicy bursts of blueberry. The streusel topping offers a sweet, buttery, and crunchy contrast thanks to the pecans. Baking the topping separately over the filling prevents it from becoming soggy. The crust provides a tender, flaky foundation.
This pie is a good choice for late summer or fall when blueberries are ripe and pairs well with a scoop of vanilla ice cream or whipped cream. It makes a visually appealing dessert with a mix of textures and flavors from tangy sour cream to rich nuts.
For best results, dry the blueberries well before mixing, especially if washed, to avoid excess moisture making the filling runny. Though fresh berries are preferred, frozen blueberries may be used but could affect color and texture slightly. Cover crust edges with foil to prevent overbrowning during the longer bake time.
Ingredients
Blueberry Filling and Pie Crust:
- 1 cup sour cream
- ¾ cup granulated sugar
- 1 egg large
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups blueberries fresh
- 1 pie crust 9-inch, unbaked, rolled out and placed in 9-inch pie plate
Streusel Topping:
- ½ cup brown sugar lightly packed
- ⅓ cup all-purpose flour
- Pinch salt
- ¼ cup butter softened, salted
- ¼ teaspoon vanilla extract
- ½ cup pecans chopped
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
- If using washed blueberries, pat them very dry to prevent a watery filling.
- Frozen blueberries can be used but may change the pie’s color and texture slightly; drain excess juice if needed.
- Protect the crust edges with foil during the final baking to avoid overbrowning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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