Blueberry Custard Pie

It satisfies all of my dessert cravings in one bite. Of course I paired it with a big scoop of vanilla ice cream, and it's just a no brainer.

Blueberry Custard Pie

Print Grocery List Print Recipe
Serves: 8 Total Time: 50 minutes


  • For the filling:
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 cup sour cream
  • 1 beaten egg
  • 1/2 tsp vanilla
  • 1/4 t. salt
  • 3 cups fresh blueberries

  • Streusel Topping:
  • ½ cup brown sugar
  • ⅓ cup flour
  • ¼ cup butter, softened
  • ½ cup chopped pecans



Preheat oven to 400 degrees F.

In a large bowl, mix the sour cream, ¾ 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.

Bake in the preheated oven for 25 minutes.

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.


Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.
Remove from oven and let pie sit for at least 10-15 minutes. Put pie in refrigerator and chill until cold.

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