Blueberry Custard Pie

This Blueberry Custard Pie is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. With minimal preparation time this pie is great for any occasion and can be served warm or cold.
Blueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.comRemember how my fridge died last week and I went on an all and out baking spree with everything in my fridge? Well, this was one of the fruits of that situation. All of my food was in coolers for 4 days. It felt like I was camping or at Lake Powell but without all of the vacation pics to show for it. I ran to the store every day with 5 kids in tow to get more ice and dry ice. That was fun. On the 4th day when the fridge people said they would come to fix it they called and said it would be another week because the part they had ordered didn’t come in. Ahhh. After a call from my husband to Best Buy they ended up exchanging it for a brand new fridge since we were under warranty. Most of my food survived but a lot of my condiments went in the garbage. Apparently I’m a condiment hoarder. I feel like I keep a close eye on those expiration dates and I was appalled at how many were expired! Yikes.Blueberry Custard Pie | The Girl Who Ate Everything. A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.com
You’re going to love this pie. My brother Lance requested blueberry pie every year for his birthday and believe it or not, I wasn’t ever a fan. It’s funny how things change when you grow up because now I love it. This pie is a little different from the traditional blueberry pie. It has a creamy custard filling and is topped with a crunchy streusel topping instead of another pie crust.

Blueberry Custard Pie | The Girl Who Ate Everything. A creamy blueberry custard topped with a sweet streusel.

Start off by making the custard. No boiling, no stirring,…this is the easiest custard you will ever make. It has sour cream in it which cuts the sweetness of the pie with a slight tang.

Blueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.com
Add your blueberries. You can use fresh or frozen here depending on the time of year. These were gorgeous.

Blueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.com

Blueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.com

Pour into an unbaked pie crust. I used store bought because I was short on time but you can definitely use homemade as well.

Blueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.com

After baking the filling for 25 minutes, sprinkle with your crunchy streusel. I took one look at the streusel recipe that was on the original recipe and it was minimal and the proportions were off. I went with my own recipe. I love streusel.

Blueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.com

Bake it in the oven for about 45 minutes. If you have a pie crust shield, great! Use it. I made a foil tent over my pie at the very end just to make sure the crust didn’t burn.

Blueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.com

Blueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.comBlueberry Custard Pie -  A creamy blueberry custard topped with a sweet streusel. the-girl-who-ate-everything.com

Blueberry Custard Pie
 
Ingredients
  • 1 cup (8 ounces) sour cream
  • ¾ cup sugar
  • 1 egg
  • 2 tablespoons flour
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2½ cups fresh blueberries
  • 1 (9 inch) unbaked pie crust
  • Streusel Topping:
  • ½ cup brown sugar
  • ⅓ cup flour
  • ¼ cup butter, softened
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix the sour cream, ¾ 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.
  3. Bake in the preheated oven for 25 minutes.
  4. 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.
  5. Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.
  6. Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.
Notes
Source: Pie filling from Allrecipes . Streusel from myself.

 


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Comments

  1. Yikes about your fridge! I’m a little happy that happened to you though, because it led you to make this yummy pie! I love the spin on the classic blueberry. Maybe one day I’ll grow into a blueberry pie lover like you, but for now it’s not my fav. I think the different texture and flavor that the custard brings to this would set me well on my way, though!

  2. This pie looks so good! I love that custard and blueberry filling 🙂

  3. Mmm such a yummy pie! Love that topping!

  4. Thank you for the nice recipe. Have a wonderful day and week.

  5. What a beautiful pie! I love the twist on a fruit pie.

  6. Those pictures are so beautiful. The custard looks like a dream and the berries are so fresh!

  7. Oh my gosh I am so glad you were able to salvage the blueberries to make this pie.

  8. Looks great but one question do you bake the pie with the topping the whole time or divide it as the recipe says

    • Christy {The Girl Who Ate Everything} says:

      Sorry! I can see how my pictures were confusing. Yes, you do it like the directions say. Bake the filling for 25 minutes and then add the streusel and bake for the remaining time.

  9. What an absolutely gorgeous looking pie! And it seems so easy – sure would impress my dinner guests!

  10. I too am not a fan of blueberry pies but I did venture and make this one for my BFF’s birthday yesterday ( blueberry is her favourite) and you know what ….I may become a fan of blueberry pies…lol…it was delicious and I loved the pecans in the topping ….really really good !

  11. Hi Christy! I just wanted to let you know that I love reading your blog and all of your delicious recipes (even though I have never commented before!), and I am nominating you for the Liebster Award. If you’re into it, head over to my blog to see what it’s all about http://thehungarybuddha.com/2014/08/liebster-award/ Happy Sunday! 🙂

  12. Hi. This looks amazing!! I was wondering if you can sub Greek yogurt for the sour cream? If so what’s the conversion ratio?? Thanks! 🙂

  13. this pie looks delicious.. you can never go wrong with a classic blueberry filling. craving a slice now!

  14. Is this just a bought pie crust? If I make my own pie crust recipe I always bake it some before adding the filling so would I still do that if I went that route? Thanks so much!

  15. Julie Galligan says:

    I made this tonight using blackberries. It was fantastic! My kiddos all approved 🙂

  16. Delicious! Just made it this afternoon. Left out the pecans because of a food allergy, but followed exactly besides that. Husband and I both love it and will definitely make again 🙂

  17. When you used frozen blueberries, did you thaw them before hand?

  18. Just made this pie……delicious!! Most delicious blueberry pie I have ever had!

  19. This pie is life changing, Bravo!

  20. baking in my oven right now!! smells so good!

  21. This recipe sounds and looks yummy! I enjoy eating blueberries so I think this would be a nice way to incorporate it into Thanksgiving dinner this year! Thanks for sharing!

  22. Ashley Schumacher says:

    That looks so good and seems so easy to make this will be great for the holidays coming up!!

  23. I just made this pie today and it was amazing, but the filling was very runny. Almost like it didn’t cook at all. I followed the directions exactly, any ideas what to do different next time? I would like to make it again for Thanksgiving!

  24. Definitely need an extra-deep pie shell

  25. Has anyone tried this with frozen blueberries? Would it work?

  26. Do you have a nut-free streusel topping? I have one for an apple pie, but I’m not sure if it would work well with this particular pie. Looks like a fun change from the typical blueberry pie!

  27. This was so so so good! We made it tonight and ate it with vanilla ice cream… all we could say is, “wow”. I’m sure my boyfriend will have eaten the whole pie by the end of the weekend, thanks for sharing the recipe! 🙂

  28. Do you refrigerate the leftover pie?

  29. Marie-Joëlle says:

    Can I freeze it?

  30. I just made your blueberry pie. I saw it on Pinterest; your instructions were no fuss and easy to follow.
    Needless to say my fiance and I loved it! Thank you.
    Lydia

  31. I made this pie for my son’s 11th birthday, yes he wanted a birthday pie, and it was so good! I made a cream cheese pie crust instead of a all butter one. Oh my gosh, so darn good! Everything about it is yummy. I used my food processor to grind my pecans down to a semi-course meal. Pure happiness.
    My husband couldn’t stop going on and on about how much he loved this pie. As a matter of fact I am making 2 of these for my coworkers in the morning! This will be made for many years to come!

  32. Would this work with low fat sourcream?

  33. Can I sub stawberries for the blueberries?

  34. I just tried this recipe and it turned out awesome! My super market didn’t have pecans so I subbed diced walnuts. So good! Happy Pi Day!

  35. I made this pie for a get together with friends tonight and it was so delicious and very easy to make! Received multiple complements and requests for the recipe. Thanks for sharing! I will definitely be making it again!!

  36. I just took this out of the oven and I am looking forward to tasting it, because traditional blueberry pie is usually way too sweet for my tastes; the custard element sounds great! My question: the directions said to “sprinkle” the streusel topping … mine was not only not “sprinkable,” it was more like a paste that I had to flatten and place on top. I make a Sweet Potato Casserole (same recipe as Ruths Chris) with a streusel topping that is easily sprinkled on top. What might I have done wrong?

  37. This pie was so good! Very easy to make also. I made this this past Memorial Day and served it with strawberry ice cream so we would have red, white, and blue and the ice cream ended up tasting great with the pie. Thanks for a great recipe.

  38. Thank you for another great recipe! I was nervous because I made this pie for the first time and had not tried it before our company arrived…It was Delicious, and a hit! A definite keeper. I used frozen blueberries, a deep dish pie crust, and since I didn’t have pecans in hand, I crush whatever mixed nuts I had – it worked just fine! Thank you! After it cooled for 15 min, I did put it in the refrigerator for a couple hours before serving. When serving, the consistency of this pie was perfect! THANKSOMUCH!

  39. I made this two days ago. The only changes I made was a gluten free crust, krusteaz gluten free flour mix, and 1/2c of white sugar and 1/4c brown sugar. This is absolutely OUTSTANDING! We will never eat blueberry pie any other way. Never, ever. Thank you for this recipe. A very grateful family.

  40. I made this yesterday and it is now my FAVORITE blueberry pie recipe! HOLY YUM. Double bonus points for it being super easy and fast to pull together. Thanks for an awesome recipe! Perfect for summertime parties!

  41. I made this yesterday and was too stuffed to eat it so had it today for breakfast. Super yummy. Turned out way better than I thought, although I am on a tad bit of a sugar high right now…

  42. I just bought a frozen pie crust, should I let it thaw before filling it with goodness?

  43. I just made this with these adjustments: I used 3 cups of blueberries in the filling, and 1/2 cup flour, 1/8 teaspoon salt, and 3/4 cup chopped and toasted pecans in the streusel, as I prefer a crunchier topping and judging by the pictures/other comments, the streusel in the recipe seemed slightly too buttery to achieve a crumble. So looking forward to eating this! Thank you for the recipe!

  44. Susan Montplaisir says:

    i made this pie the other day, and I swear to God….it’s one of the yummiest pies I’ve ever tasted! I made a second one to take to work, and found that the custard turned out better if I used regular sour cream instead of reduced fat, and I also baked it for a few minutes more the second time. I think the reduced fat sour cream made the custard a little runny. It was still one of the most delicious pies I’ve ever tasted though!

  45. This pie was very good and easy to make. I made two at the same time. The crumb topping was perfect. I use cold butter to get a better crumble. Thank you for this delicious pie recipe, my family loved it!

  46. Heavenly!!!!!!!!!!

  47. I tried this recipe for the first time, it was the dessert at a dinner with friends. It was a hit, it was so good. All I added was cinnamon to the topping. I passed on the recipe and will definitely be making this again.

  48. In the oven now. I am making it with almond instead of pecans because my husband hates pecans and loves almonds. The streusel still looks beautiful! I am sure it is going to be great! Definitely wish I had used a deep dish pie crust though. Over filling a regular one quite a bit!

  49. For the filling could I sub in cornstarch or rice flour for the AP flour.to thicken the custard.

  50. I have made this pie a couple of times now. It’s delicious and a very well liked among my work buddies and family!

    Thanks for the recipe!!

  51. I just used this recipe to bake my first pie and it was amazing, Thank you so much for sharing. I’ll be using this for Thanksgiving.

  52. Amazing recipe! Made it for a party and everyone loved it. Thank you!

  53. So yummy! Made this for a party and it was a hit. Thank you!

  54. Did you use a deep dish pie crust? I’ve seen a few comments saying it’s needed.

  55. Julia Paolucci says:

    If I am using frozen starve errors is it okay if I thaw, drain and then use them? Or will this make the pie runny??

  56. wondering what you thought about using 1/2 yogurt and 1/2 cream cheese for the sour cream?

  57. this has become my husband favorite pie and it is so easy to do. when i can’t find fresh blueberries i do use the frozen ones, which means anytime of year i can do it. i one do half of the topping because that part is so sweet but it is good anyway you want to. now my daughter is wanting the recipe when she found out it was easy to do. thanks