Juicy fresh blueberries, creamy sour cream custard, buttery streusel crumble topping with chopped pecans – this blueberry sour cream custard pie won the “Pie Most Likely To Bring About World Peace” award at our annual Pi Day party for good reason.
It’s been a month since I posted a pie recipe and that’s just not right. I had a delicious dinner recipe that I was planning to share today, except that this week has turned into a week of food blogging failures for me. My photography didn’t turn out the way I wanted, the recipes I had in development didn’t turn out quite right, and I just didn’t have enough time to work on the things I was hoping to work on. Fortunately I have had this blueberry sour cream custard pie in my drafts folder for a while now, so I scrapped my plan to post a totally delicious and much healthier but decidedly less beautiful recipe to give myself another chance to do a better job on the photography. And instead you get blueberry sour cream custard pie!
My friend, Christina, brought this pie to our annual Pi Day pie party a couple of years ago and everybody went crazy for it. The blueberries were so juicy and bright and set in a deliciously simple and light custard. And the buttery streusel on top added a warm, nutty crunch that was perfect with the smooth, sweet filling. It’s the perfect pie for someone like my husband who prefers streusel over pie crust (although I have gotta say that the crust is one of my favorite parts of this pie because you can use those extra edge pieces to swipe around your plate and get every last bit of that delicious filling!).
I’ll admit when I first saw the list of ingredients, I was surprised that the custard base is pretty much just an egg, some sour cream and a little sugar and flour. And when you mix it all together it doesn’t look like much. But have faith because it something magic happens when all of those things combine together and envelope lots of fresh blueberries. This blueberry sour cream custard pie is a delicious, creamy and exciting twist on the classic blueberry pie. We make it for Thanksgiving, for Easter, for summer get togethers, and basically everything in between. I think you’re going to love it. And it really just might bring about world peace.
- 1 unbaked pie crust
- 1 cup sour cream
- 3/4 cup sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
Preheat oven to 400 degrees.
Prepare 1 single-crust pie crust and line a pie plate with it, trimming and folding edges under and crimping into a decorative scallop with your fingers. Set aside while preparing the filling.
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 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.
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 10-15 minutes. This pie can be served either warm or cold - it's delicious either way!
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