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.
Remember 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.
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.
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.
Pour into an unbaked pie crust. I used store bought because I was short on time but you can definitely use homemade as well.
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.
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.
- 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
- Preheat oven to 400 degrees F.
- 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.
- 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.