Blueberry Custard Pie
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.
Servings: 12 people
Ingredients
Blueberry sour cream custard filling
- 1 [unbaked pie crust]
- 1 cup sour cream
- 3/4 cup 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 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°F.
- 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.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 degree oven for 25 minutes.1 cup sour cream, 3/4 cup 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
- 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.1/2 cup light brown sugar, 1/3 cup all-purpose flour, 1/4 cup salted butter, 1/2 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
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! Get my favorite pie crust recipe for a single-crust pie over in my post on how to make pie crust.
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.
- 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
Calories: 292kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 108mg | Fiber: 2g | Sugar: 25g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
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