Blueberry Custard Pie
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 Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold.
BLUEBERRY CUSTARD PIE
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 Blueberry Custard 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.
Add your blueberries. You can use fresh or frozen here depending on the time of year. These were gorgeous.
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.
OTHER PIE RECIPES
- Banana Cream Pie
- Peanut Butter Pie
- S’mores Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
Blueberry Custard Pie
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 Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold.
Ingredients
- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
- 1 9-inch unbaked pie crust
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
Instructions
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Preheat oven to 400 degrees F.
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In a large bowl, mix the sour cream, 3/4 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.
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Bake in the preheated oven for 25 minutes.
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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.
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Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.
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Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.
Recipe Notes
Source: Pie filling from Allrecipes . Streusel from myself.
Amazing!! We use Greek yogurt instead of sour cream and find it best after it’s been refrigerated overnight. Hands down our favorite pie!!!
Has anyone ever made this as tarts? I have no clue the baking time that would be required although I’m sure I could babysit them. If anyone has a rough estimate please let me know! Can’t wait to try them!
This looks amazing! Could I swap plain Greek yogurt for the sour cream?? Just using what I have on hand in a pinch…thanks!
Yes you can. Might be a little more tart though.
This was so good! Super easy and quick. I completely forgot the egg and the pie did not look as pretty but it tasted amazing. Not too sweet, just right! I will be making again. Thank you!
Hope you do!
This pie is amazing! I make it all the time for my family and we love it! I made two pies for a fundraiser and people were going crazy over who got them. Then I heard them asking around “who made this pie?! I have to know! I need the recipe!” I told them I did and both people who bought the pies said they ate most of it themselves because they didn’t want to share with their families. 🤣🤣 Sure made me feel good!
What a great compliment!
We own a pick-your-own blueberry farm and your recipe is the one that I use for our pies! I have been making your recipe for 4 years now, and it always gets rave reviews. We also have a special event venue on our farm and blueberry pie is – of course!- on the menu. It is a popular choice for wedding couples and others. Thanks so much, Christy, for a great recipe. We really like being able to offer something a bit different than the standard blueberry pie.
Oh my gosh! That is the best compliment ever! Thank you Kathy.
This looks amazing. Can’t wait to try this recipe. But was wondering if I can make streusel without pecans( I am pecan/walnut intolerant). Can I use almonds instead if pecans?
Thanks
Absolutely. It doesn’t need to have nuts. Not a deal breaker at all.
If using frozen berries, do you thaw them first so the pie doesn’t get watery?
Ideally that would be good.
We love this pie! It has become a family favorite! It is easy to put together and tastes so good!
So glad you agree!
I’d never thought of custard in a pie before. Looks wonderful!
It’s delicious!
Can this be made with frozen strawberries instead? Do you have to pre bake a frozen pie crust?
Nope. You can prebake it if you want but don’t have to. I personally am not a fan of baked strawberries but I’m sure it would work.
Your recipe calls for 1 cup 8oz of sour cream. Did you mean 1 cup or 8 oz, or 1 cup AND 8 oz?
Sorry! The recipe plugin had a bug. It’s 1 cup.
About the sour cream, are you saying to use 1 cup PLUS 8 oz. or are you saying that I cup equals 8 oz.?
1 cup equals 8 ounces (fluid).
This is such an easy and delicious pie. Thanks for sharing, I won’t make any other Blueberry Custard Pie! Yum!
I’m so happy hearing that.
Can I use store bought Graham Cracker pie crust instead of regular pie crust?
Sure! I think those would be great.
Confused on the recipe – it says 1 cup 8 oz of sour cream- so does that mean 2 total cups of sour cream or one total cup of sour cream?
One cup. Sorry the recipe card got corrupted.
This was soooo delicious. I only had thinly sliced almonds, so I used them and it was absolutely amazing! I’m having a hard time not having another slice!
OOh yum!!
Ive made this several times now and it never last more than a day! My husband loves it!
Love hearing that!
I was skeptical on trying this pie because it didn’t look like much, didn’t have much in it but boy was I wrong! This pie was amazing! I bought frozen ready made deep dish pie crusts and used frozen blueberries. So so so so yummy! I made it for Thanksgiving 2017. There were so many desserts at our Thanksgiving that this pie was barely touched which made me happy because I got to take it home and eat more of it haha. Thanks for this great recipe!
Oh forgot to mention…The family that came over after Thanksgiving loved the pie. They said they didn’t even see it at the dinner because there were so so many desserts. It was a hidden gem! All who tasted this glorious pie loved it.
Hi!! This was An absolutely amazing addition to our Christmas desserts this year !! I received a ton of compliments ! I will definitely keep this one !! Thanks !! Merry Christmas and Happt New Year !! 🎄🎉
This is a great pie! I made it for a potluck this past weekend and it was well received. Though, i added 1 tablespoon of lemon juice and 1/2 a tablespoon of zest to the filling and 1/2 a tablespoon of lemon zest to the streusel to enhance the blueberry flavor. Will make again!
This pie rocks! I have made it time and again and finally decided to feature it (with a few small changes) on my own blog: http://alovelettertofood.com/recipe/streusel-topped-blueberry-custard-pie/–giving you credit, of course, for the recipe! Thanks for sharing. 🙂
I went blueberry picking on Saturday, and made this pie on Sunday with my fresh blueberries. I also added about 2 tablespoons of lemon zest because I love the combination of lemon and blueberry. I must say, this has got to be the best blueberry pie I have ever had. Thank you so much for sharing the recipe!
You are welcome. I think the lemon is a great touch Angie.
Thank you for this recipe! My blueberries have been so abundant this year that I have been making tons of blueberry dishes. I pinned this a while back but just got around to trying it tonight. My husband said “this is the best pie I have ever tasted!” It was delicious! I placed a cookie sheet under my pie just in case and I did have a little of the filling bubble out. The topping was wonderful and really rounded out the pie. 5 stars!!!
Thank yoU!!!!
Thank you for this recipe. Made it for Father’s Day and it was a big success. My family said I outdid myself with this one. It’s definitely a keeper.
Love hearing that!
I just made this. ….Looks prettier than what I usually make, almost don’t want to eat it.
Haha. Hopefully you can pull through.
I have never eaten a blueberry pie. I’m glad my first experience was with this delectable dish. Oh my goodness! I made this pie today as a Christmas Eve sweet & it was something worth celebrating! SO delicious, especially with a nice side scoop of Homemade Vanilla Ice Cream! It was a huge hit with my family. I’ve been asked to make it again already. Perfect recipe & very easy to make! ***I used crunchy, glazed pecans instead of regular pecans.***
Ooh yum. I love that addition!
You mentioned the streusel topping seemed off to you when you first saw the recipe so you tweeked it a bit….
Is the recipe that you posted the original, or is it your version? I also love streusel and i don’t want it minimal. Thank you.
This pie is scrumptious!!! Thank u so much for all of your delicious recipes! I have 3 daughters (all BYU grads) and they love your blog as much as I do!
Oh my gosh! I love hearing that. Thank you Suzanne!
This is my husbands favorite pie now! Have made it several times. Am wondering if it would work with cherries? Has anyone tried that?
I have not tried it with cherries. But I think it would be great.
Mmm! I have a few frozen graham cracker pie crusts and I was looking for fruit pie ideas. I made this with fresh blueberries a couple weeks ago, and tonight I’m baking it with fresh strawberries! My hubby loves it 🙂 Thanks for sharing this super easy fruit pie recipe!
You’re so welcome!