This Blueberry Custard Pie is filled with layers of juicy fresh blueberries, creamy sour cream custard, and a streusel topping, all in a flaky crust. It’s the perfect summertime pie when blueberries are at their peak. This Blueberry Cream Pie won the “Pie Most Likely To Bring About World Peace” award at our annual Pi Day pie party for good reason.
My friend, Christina, brought this Blueberry Custard Pie to our annual Pi Day pie party a few years ago and everybody went crazy for it. Christina always brings the BEST pies and pretty much wins in at least one category every year, so it wasn’t a surprise that we all loved this blueberry cream pie.
I first posted this recipe back in 2016 shortly after starting this blog and pretty much only my mom, sisters, and a couple of friends were reading it. I’ve updated the recipe several times over the years to be truly award-winning in my family’s eyes. We usually make it at Easter as well as in the summertime, when the blueberries are super sweet.
The blueberries in this pie are so juicy, bright and set in a deliciously simple and light sour cream filling. And the buttery streusel on top adds a warm, nutty crunch that is perfect with the smooth, sweet filling. Plus it only takes 15 minutes to prep before baking and letting it cool – you can serve it room temperature, but we prefer it chilled!
If you love blueberries as much as we do, be sure to check out some of our favorite blueberry recipes – Homemade Blueberry Pie, Homemade Blueberry Muffins, No-Bake Blueberry Delight, and this festive Red, White and Blueberry Cream Pie.
Reader Review: “A few months ago, I asked my father if there were any childhood desserts he’d like me to make. He tentatively suggested a blueberry sour cream pie. I saved this recipe and promptly forgot about it. Three weeks ago, I pulled this out of the archives and whipped it up. It was gone in two days. My dad now brings me the highest quality blueberries he can find as frequently as he can. I’m drowning in blueberries, despite the fact that I’ve made this pie four times in three weeks. This pie is in the oven right now!
Thank you thank you thank you.” – Evelyn
Why You’ll Love this Recipe
- Easy pie for beginner bakers. Yes, if you are newer to baking, try this recipe! The most difficult part is the pie crust (watch my video below), and if that intimidates you, store-bought crust works well too.
- Pie crust and a streusel topping, the best of both worlds. Everyone always debates this topic, but with this blueberry cream pie, you can have both!
- Great to make ahead of time. This pie is best served chilled, so make it in advance and then keep it in the fridge until you’re ready to serve.
- No need to blind bake the crust. It can all bake in the oven at the same time and the crust won’t become soggy.
Ingredients
Blueberry sour cream custard filling:
- Unbaked pie crust: Use my easy recipe or if you’re in a pinch, then store-bought also works well too.
- Sour cream: Full-fat sour cream is best for this pie filling.
- Granulated sugar: Sweetens the filling perfectly.
- Large egg: Binds the custard together as it bakes.
- All-purpose flour: The second ingredient used for binding the creamy layer.
- Pure vanilla extract: Make sure it’s pure and not imitation to add rich caramel and floral notes.
- Salt: A little pinch of salt helps to bring out the flavors of the filling.
- Fresh blueberries: The fruit that adds nice sweetness to every bite. It’s best when they are in season.
Streusel topping:
- Light brown sugar: Gives a little sweetness as well as molasses flavor.
- All-purpose flour: Creates the crumbly topping we love in streusel.
- Salted butter: Make sure your butter is softened to easily work it into the streusel ingredients for the right texture. if you only have unsalted butter, add a small pinch of salt.
- Chopped pecans: Nutty and crunchy and adds so much richness to the top. Walnuts also work well.
How to Make Blueberry Custard Pie
- Prepare the crust. Preheat oven to 400°F. Prepare 1 single-crust pie crust and line a pie plate (affiliate link) with it, trimming and folding edges under and crimping into a decorative scallop with your fingers. Set aside while preparing the filling.
- Mix the wet ingredients. In a large bowl, mix the sour cream, sugar, egg, flour, vanilla and salt until smooth.
- Add blueberries. Gently fold the blueberries into the custard mixture. If you stir the blueberries in too vigorously your whole pie will turn purple!
- Bake. Pour into the unbaked pie crust and then bake in the preheated 400 degree oven for 25 minutes.
- While the pie is baking, prepare the streusel topping. In a medium bowl combine the brown sugar and flour. Mix in the butter with a pastry cutter or just using your hands until crumbly. Mix in the chopped pecans.
- Top with streusel halfway through baking. When the pie crust and blueberry custard filling has baked for 25 minutes, pull it out of the oven and sprinkle the streusel over the top of the pie. Bake for an additional 15-20 minutes or until filling is set and topping is brown. Watch your crust to make sure it doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking to protect the edges of the pie from burning.
6. Cool. Remove from oven and let pie sit for at least 30 minutes. This pie can be served either warm or cold – it’s delicious either way!
Expert Tips
- Bring your sour cream and eggs to room temperature before mixing. This will help the ingredients combine more evenly for a creamier custard.
- Softened butter is key to a classic streusel texture. Work it into the ingredients using your fingers until small clumps form. Then evenly sprinkle over the top of the pie.
- After washing the blueberries, dry them very well. You don’t want a watery pie filling, so drying them thoroughly is key.
- If you want to use frozen blueberries, you can, just thaw them and drain of any excess liquid using a colander or sieve.
- Gently mix the custard filling. You don’t want to break the blueberries, so take care when mixing.
- Don’t over-bake this blueberry cream pie. This will make the custard very dense rather than light and creamy. You will know when the pie is ready to remove from the oven when it gently jiggles in the center.
- Always cool the pie to room temperature first before chilling. Chilling too quickly will cause the center of the pie to split and alter the texture of the custard.
Storage
Store any leftover pie in the fridge for up to 4 days. I like to set the pie out at room temperature for 10 minutes before enjoying to take the chill off.
I don’t recommend freezing this pie as it will alter the texture of the custard once it thaws. But making it in advance of a party is ideal since it needs time to cool and chill in the fridge.
FAQs
Baking the pie at too high of a temperature which can cause cracking once it cools as well as overbaking the filling which can make it dense in texture.
Using full-fat sour cream and tempering both the sour cream and eggs before mixing so they combine smoothly and evenly.
Try placing the pie plate on a baking sheet to conduct more heat and also preheat your oven to the correct temperature.
More Delicious Pie Recipes
- Strawberry Rhubarb Pie
- Blackberry Pie
- Southern Peach Pie Perfection
- Dutch Pear & Nutmeg Pie
- Arkansas Possum Pie
- Chocolate Cream Pie
- Fresh Strawberry Pie
- Old Fashioned Banana Cream Pie
- Key Lime Pie
- No-Bake Sour Cream Lemon Pie
Blueberry Custard Pie
Ingredients
Blueberry sour cream custard filling
- 1 [unbaked pie crust]
- 1 cup sour cream
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 Tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
Streusel topping
- 1/2 cup (100g) light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup salted butter softened
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 400℉ (204℃).
- Prepare 1 single-crust pie crust and line a pie plate (affiliate link) with it, trimming and folding edges under and crimping into a decorative scallop with your fingers. Set aside while preparing the filling.1 [unbaked pie crust]
- In a large bowl, mix the sour cream, sugar, egg, flour, vanilla and salt until smooth. Gently fold the blueberries into the custard mixture. If you stir the blueberries in too vigorously your whole pie will turn purple! Pour into the unbaked pie crust and then bake in the preheated 400℉ (204℃) oven for 25 minutes.1 cup sour cream, ¾ cup (150g) granulated sugar, 1 large egg, 2 Tablespoons all-purpose flour, 2 teaspoons pure vanilla extract, ¼ teaspoon salt, 2 ½ cups fresh blueberries
- While the pie is baking, prepare the streusel topping. In a medium bowl combine the brown sugar and flour. Mix in the butter with a pastry cutter or just using your hands until crumbly. Mix in the chopped pecans.½ cup (100g) light brown sugar, ⅓ cup all-purpose flour, ¼ cup salted butter, ½ cup chopped pecans
- When the pie crust and blueberry custard filling has baked for 25 minutes, pull it out of the oven and sprinkle the streusel over the top of the pie. Bake for an additional 15-20 minutes or until filling is set and topping is brown. Watch your crust to make sure it doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking to protect the edges of the pie from burning.
- Remove from oven and let pie sit for at least 30 minutes. This pie can be served either warm or cold – it’s delicious either way!
Notes
- Store any leftover pie in the fridge for up to 4 days. I like to set the pie out at room temperature for 10 minutes before enjoying to take the chill off.
- I don’t recommend freezing this pie as it will alter the texture of the custard once it thaws.
- Making this sour cream blueberry pie in advance of a party is ideal since it needs time to cool and chill in the fridge as well.
Nutrition
Thanks, Christina, for bringing this pie into my life! The custard filling and streusel topping lightly adapted from Mel’s Kitchen Cafe, who based hers on The Girl Who Ate Everything, who created her recipe from All Recipes. Obviously this pie has made the rounds! Get my favorite pie crust recipe for a single-crust pie over in my post on how to make pie crust.
I also wants to thank your friend..pie looks so tempting.. a delicious dessert !
Your photos are lovely! I can smell this pie through my screen. If it’s a custard pie, it can’t be wrong. Nicely done!
Aw, thanks Jackie!
I love blueberry pie in all its variations, and this sounds delicious! I can relate to having recipe testing failures, and I won’t post until I get it right. Nice photos by the way!
Thanks, Andrea! I know, I won’t just post something unless I feel confident about it to. It is so frustrating when things don’t come together the way you envision it!
One of our favorite fruits in a Custard Pie! Excellent!!!
Wow your pictures are amazing..drooling over it. That pie looks delish!! My husband would love that.. 🙂
What a delicious looking custard pie, it would be such a treat for the whole family. Perfect for the festive season too!
This blueberry pie looks incredibly delicious! I’m loving that crinkled pie crust!
Thanks, Marsha! 🙂
This pie looks beautiful, very excited to try it! I just wanted to ask – can frozen blueberries be used in this recipe?
Thanks, Jelena! I think you could use frozen blueberries and it would turn out okay, although fresh is definitely preferable (as long as they don’t cost an arm and a leg!) since they are the star of the show here. If you try it with frozen blueberries, I would love to hear what you think!
I used frozen and while it was absolutely divine, I would make one change to improve it. I added them while they were frozen but next time I will thaw them first and drain off any excess liquid before adding them. I par baked the crust and it still got a little soggy. I will update again once I try it this way!!!
Another thing you can do is put a little egg wash on the crust to seal it and help prevent i from getting soggy.
I am trying your recipe today and I just wanted to make sure that a pre-bake of the crust is not necessary? Most custard pies call for a pre-bake so I just want to make sure I won’t have a soggy bottom if i pour the custard into an unbaked shell. Thanks for any advice!
I have never had a problem with the crust being soggy on the bottom – it gets cooked for a full 45 minutes. But you could try par-baking it for 10 minutes before filling it, if you are concerned. Just be sure you cover the edges for the full cook of the custard filling then because otherwise the crust will definitely burn around the rim of your pie dish.
The pie rather exploded in my oven in the last 10 mins or so of cooking. Filling leaked out over the edges. Maybe when I put the heat shield the edges on the steam built up. Dunno, but quite a mess in my oven at the moment. Hopefully the remaining pie will be yummy.
I wish the recipe said more about how to tell if the pie is cooked – ie how set the filling out to be, and how to tell. Any tips?
Oh no! I wonder what happened that would make it explode?! Because it is a custard pie, I think it’s important to follow the timing pretty closely to know when the pie is done. But the crust is a good indicator on it’s own when it starts browning. I like to do a jiggle test to see whether the filling is “set” by just moving the pie around a bit in the oven. If the filling is still very jiggly and wet looking, the pie isn’t done. When the filling is set and doesn’t jiggle too much, it’s done. Because it’s a custard pie, it might not be completely “set” when you take it out of the oven. The pie will need some time to firm up. So setting a timer and making sure your oven cooks at temperature by purchasing an inexpensive oven thermometer is probably your best bet.
A few months ago, I asked my father if there were any childhood desserts he’d like me to make. He tentatively suggested a blueberry sour cream pie. I saved this recipe and promptly forgot about it. Three weeks ago, I pulled this out of the archives and whipped it up. It was gone in two days. My dad now brings me the highest quality blueberries he can find as frequently as he can. I’m drowning in blueberries, despite the fact that I’ve made this pie four times in three weeks. This pie is in the oven right now!
Thank you thank you thank you.
You are so welcome! I’m so happy that your dad is enjoying this dessert and that you are taking full advantage of blueberry season! That makes me so happy.
Can this pie be made a few days in advance of serving? Can the baked pie be frozen? I am short on time but would love to make it for Thanksgiving – I need to transport it on a 2 hour flight as carry-on in a pie carrier. I appreciate any guidance you can provide! Thank you!
Hmm, I have never frozen this pie before, so I really can’t say how this one would turn out. I’m sorry! It’s a delicious pie but probably best won’t transport as easily as other options.
You encourage the best pie making out of all of us!! I love this 🥧 pie
I’m so glad you brought it and shared it, Christina! I can’t even count how many times I’ve made it since that party!
Whoa this looks incredibly delicious!! The buttery crust, blueberries and crumble combo sound amazing! Can’t wait to make this!
Wow. Might need to try this one. Love that there’s cream along w blueberries and struesel on top of it all. Very original. I’m not a fan of plain blueberry pie so much. It’s a bit too blueberry-ee if there’s such a thing. But this looks like a very yummy ratio😊
I picked fresh blueberries this morning and made this pie this afternoon. It was easy to make and was really good although a little too sweet for me. I did change the extract and used 1 tsp vanilla and 1 tsp lemon. It gave the custard just a hint of lemon. I will be keeping this recipe. Thanks.
Tried this today. DELICIOUS!!! Ate some warm after cooling 30 min, couldn’t wait, but will try it chilled after dinner. A different way to use blueberries. (My streusel topping wasn’t crumbly—was my butter too soft? Had to drop it in small blobs. Still tasted great. ) This will go into my rotation whenever blueberries are on sale. Thank you for this recipe!!!
Just made this for the third time because my roommate (who doesn’t like blueberries) asked for it. It is that delicious! The topping is so yummy and the filling has great flavor. I liked it so much with the fresh blueberries that I wanted to try with blueberries that I’d frozen after picking tons. It’s worked out just as great with the frozen. The frozen blueberries just made the custard purple in some areas but the taste was still wonderful. I definitely recommend this recipe.
Can I use store bought frozen pie crust for this?
Sure!
Hi Amy,
Quick…pie in the oven. Streusel IS NOT SPRINKLING. MORE LIKE A SPREAD…WHAT TO DO?
I added a bit more flour…still not sprinkling!
HELP!
Don’t panic! You can either just quickly remake the streusel (sounds like maybe you mismeasured the butter? or added an extra liquid if it won’t spread) or just use what you have and sort of dollop it over the top. It wouldn’t turn out quite as streusely but maybe it would be kind of cobbler like and that wouldn’t be a bad thing!
Hi Amy,
The pie looked great when came out of the oven. Set up just right. No blue pie as one other stated. Was just fine.
Now for the streusel…agree with the other above comment…butter too soft! I bake a lot and should have known better. However, I would state this in the recipe.
Dolloped little pieces all over and spread as much as possible with back of spoon. Gave it an estra 5 minutes in oven. Looks fine too me. Will know tonight on taste after refrigeratored all day. Looks Yummy and thanks for your help.
Thanks so much for the easiest and best dessert I have ever made!!
Can I make this with a mix of berries, including blueberries and raspberries?
I haven’t tried it, but sure, why not?! Sounds delicious!
I reduced the sour cream by almost half and increased the eggs to 3, for a less creamy and more custardy pie, and it came out great! I also skipped the bottom crust for a quick version. Cutting the sweetener and adding some oats to the topping makes this practically suitable for breakfast!
Wow, this is a fabulous recipe. I actually halved the recipe and made it in a little pie pan (4 servings). We ate it still warm and and the slice held together perfectly. I used fresh blueberries. Absolutely perfect🥰
THIS PIE IS INCREDIBLE
Thanks for the great recipe, everything came together super quick and easy and NO SOGGY BOTTOM!
Definitely keeping this one in rotation!
Can anyone please tell me how they got all the ingredients in a 9″ pie shell without the ingredients overflowing? Thank you.
Mark
Oh no! Just scoop out whatever doesn’t fit into the pie shell. It will still be delicious!
I will definitely try this and a big shout to you! I love that you include the ingredients in the directions 😍 ♥️ 💙
Yes let me know how it goes! The ingredients help so much when they are in the directions. I’ve been loving it too.
Delicious pie, both warn and cold. Definitely a keeper recipe that I will make again. Both my husband and friends loved it.
Great! Such a good pie. I am glad everyone enjoyed it.
Made this for a family dinner. It was a hit!! I used homemade Greek yogurt instead of sour cream. Great recipe.
Yay! I am glad your family thought it was yummy!
This is now one of my favorite pie!!
Yay! That makes me happy! Thanks for making it!
Made this for a family cookout yesterday. HUGE hit. Great with fresh blueberries. Easy recipe too!
I am so happy to hear everyone loved it! This is one of those recipes that looks difficult to make but it’s so easy!
Our 30 yea old grandson loved this pie. Very easy have made several times.
Great! I am so happy you and your family have enjoyed this pie.
This recipe is the best. It’s better than the Creamy Blueberry Pie on allrecipes that has a lot of similar ingredients and scores 4.7 from 875 viewers!
That’s how good this one is. Try it!
Wow Della! Thank you! You have done your research! Thank you for your support! It means so much to me.
Amy, this review is almost two months late but I wanted to tell you that I won our family pie contest with this DELICIOUS pie over Thanksgiving! It was kinda funny because people were very skeptical about blueberries (versus apple, pear, and pumpkin) at this time of year. I think I shocked them in the best of ways, thanks to you and your incredible recipe! Thank you! 🥰
Wow Sue! This just made my day! Thank you so much! You must’ve made one good pie for everyone to love it! I am so happy you won the family pie contest!
Hi, haven’t tried it yet but giving it 5 stars for the gorgeous pics and hopefully some help with a couple of questions. Can I use 5% sour cream in this or does it need to be the full fat version? I will be doing this with frozen fruit (mixed strawberries, pineapple and dragonfruit, so any disasters will be on me!) using some tips from other commenters, such as draining the fruit, tossing with a bit of flour, blind baking the crust with an egg white wash.
I made this with modifications today, I blind baked my crust with an egg white wash for the last 5 minutes. I let the crust cool and spread a tbsp or so of jam on the crust for a further moisture barrier. I used frozen tropical fruit, which I let thaw in a collander and tossed with a bit of flour. I used 2 eggs in my custard (one of them was the yolk and the leftover white from the egg wash). I did have too much mixture for my pie shell, so I poured the rest into 2 ramekins. I left it in the oven for an extra 10 minutes as it didn’t look to be setting. The crumb topping melted even tho’ my butter was still cool, but it was still good. It all turned out very good, and it’s going to be my replacement recipe for my current rhubarb pie recipe.
Sounds amazing Lois! I love the fruit choices you decided to use for this recipe. But, I don’t mean to be bias, but I don’t think anything could replace the beloved rhubarb pie 😉
I was watching Becky from acrehomestead on YouTube and she was making this pie and my husband requested a blueberry pie a few years back and told me I made him the best blueberry pie but than I made this blueberry custard pie and I just have to say this is a BIG hit! Very delicious and amazing. This has become our favorite blueberry pie! Definitely a holiday staple now!
Wow Brenda! Your kind words made my day. Thank you for giving the recipe a try!