Blueberry Custard Pie

This Blueberry Custard Pie is a delightful combination of creamy custard, juicy blueberries, and a crunchy streusel topping. Perfect for summer gatherings or a comforting dessert any time of year, this pie is sure to impress with its balance of sweet and tangy flavors.

Ingredients

Filling

• 1 cup (8 ounces) sour cream
• 3/4 cup sugar
• 1 egg
• 2 tablespoons flour
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups fresh blueberries
• 1 (9-inch) unbaked pie crust

Streusel Topping

• 1/2 cup brown sugar
• 1/3 cup flour
• 1/4 cup butter, softened
• 1/2 cup chopped pecans

Instructions

1. Preheat the Oven:

• Preheat your oven to 400 degrees F (200 degrees C).

1. Prepare the Filling:

• In a large bowl, mix together the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract, and salt until smooth.
• Gently fold in the fresh blueberries.
• Spoon the blueberry custard mixture into the unbaked pie crust.

1. Bake the Pie:

• Place the pie in the preheated oven and bake for 25 minutes.

1. Prepare the Streusel Topping:

• While the pie is baking, combine the brown sugar and 1/3 cup flour in a medium bowl.
• Using your hands or a pastry cutter, mix in the softened butter until the mixture resembles coarse sand.
• Fold in the chopped pecans.

1. Add the Streusel Topping:

• After the pie has baked for 25 minutes, remove it from the oven and sprinkle the streusel topping evenly over the top.
• Return the pie to the oven and bake for an additional 15-20 minutes, or until the filling is set and the topping is golden brown.

1. Prevent Over-Browning:

• If the crust starts to brown too quickly, use a pie crust shield or loosely cover the edges with aluminum foil to prevent burning.

1. Cool and Serve:

• Remove the pie from the oven and let it cool for at least 10-15 minutes.
• Serve warm or chill in the refrigerator and serve cold, according to your preference.

Tips

• Crust Shield: To prevent the pie crust from burning, use a crust shield or make a loose foil tent towards the end of baking.
• Fresh vs. Frozen Blueberries: Fresh blueberries work best for this recipe, but if using frozen, make sure to thaw and drain them well to avoid excess moisture in the pie.
• Serving Suggestions: This pie is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie can also be frozen for longer storage; just make sure to wrap it tightly in plastic wrap and foil.

Enjoy this delightful Blueberry Custard Pie, a perfect blend of creamy custard, fresh blueberries, and a crunchy streusel topping that will leave your taste buds wanting more!