Juicy fresh blueberries, creamy sour cream custard, buttery streusel crumble topping with chopped pecans, all in a flaky crust – this Blueberry Custard Pie won the “Pie Most Likely To Bring About World Peace” award at our annual Pi Day pie party for good reason.
Originally posted September 16, 2016.
My friend, Christina, brought this 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 custard 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. It has hardly seen the light of day and that’s a shame since we make this pie often, especially around Easter, which is why I’m republishing it with new photos now.
The blueberries in this pie are so juicy and bright and set in a deliciously simple and light sour cream custard. And the buttery streusel on top adds a warm, nutty crunch that is perfect with the smooth, sweet filling.
This is the perfect pie for someone like my husband who prefers streusel over pie crust and cream pies over fruit pies. Although I have to say that the classic pie crust on the bottom is one of my favorite parts of this pie because it’s so flaky and buttery and good!
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. 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. It bakes into a soft, sweet custard filling with bright bursts of blueberry flavor that make you think of sunshine and summertime.
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.
How to Make Blueberry Custard Pie
This is such a great pie to make because there is no need to blind-bake the bottom crust and no top crust to worry about. Just make your bottom crust and roll it out, then carefully lay it in the bottom of your pie dish. I like to crimp the edges just to make it look pretty.
In a large bowl, whisk sour cream, sugar, an egg, flour, vanilla, and salt. Then fold in a bunch of fresh blueberries.
You could use frozen blueberries, but I don’t recommend it for this particular pie, especially since it relies so much on the fresh blueberry flavor coming through.
Bake the pie in a 400 degree F oven for 25 minutes.
Meanwhile, in a medium-size bowl, combine the flour and brown sugar for the streusel topping and cut in the butter using a pastry cutter or just by using your hands. Add in the chopped pecans and set aside.
When the pie has baked for 25 minutes, pull it out and sprinkle the streusel topping over the top, then return the pie to the oven for 15-20 minutes until the filling is set and the topping is golden brown. If the crust looks like it is getting too dark around the edges, put a pie protector or tinfoil around it so it doesn’t burn.
Let the blueberry sour cream custard pie cool for at least 30 minutes. This pie can be served warm, although it won’t be completely set up until it has cooled completely and chilled in the fridge for a couple of hours. I tend to prefer this pie chilled, but it’s delicious either way.
More Pie Inspiration
Love pie? Me too! Here are some more of my favorite pie recipes for you to try!
Strawberry Rhubarb 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 sour cream custard filling
- 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 30 minutes. This pie can be served either warm or cold - it's delicious either way!
Thanks, Christina, for bringing this pie into my life! 🙂 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! The pie crust recipe is my favorite for a single-crust pie and can be found in this post for a Perfect Pie Crust.
Amount Per Serving: Calories: 292 Saturated Fat: 6g Cholesterol: 33mg Sodium: 163mg Carbohydrates: 37g Fiber: 1g Sugar: 25g Protein: 2g
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