Blueberry Custard Pie With Streusel Topping

Blueberry Custard Pie With Streusel Topping
D.L. Rattray
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 8 servings
Nutrition Facts (per serving)
503 Calories
28g Fat
56g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 503
% Daily Value*
Total Fat 28g 36%
Saturated Fat 13g 66%
Cholesterol 164mg 55%
Sodium 585mg 25%
Total Carbohydrate 56g 20%
Dietary Fiber 4g 14%
Protein 8g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh blueberry pie is a great dessert to make for any occasion. If blueberries don't happen to be in season, frozen will work just fine. The sour cream custard filling and crumb topping make this pie extra special.


  • 1 cup all-purpose flour
  • 6 tablespoons chilled butter
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice cold water
  • 4 tablespoons flour
  • 3 tablespoons brown sugar
  • 3 tablespoons butter
  • 3 tablespoons chopped pecans
  • 8 ounces sour cream
  • 2 tablespoons flour
  • 1 large egg
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups fresh blueberries

Steps to Make It

  1. In a bowl, stir together the 1 cup flour and 1/4 teaspoon salt.

  2. Add the butter in small pieces and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.

  3. Stir in just enough ice cold water to moisten the flour mixture.

  4. Shape into a ball, flatten slightly, and wrap in plastic wrap.

  5. Refrigerate for 20 to 30 minutes.

  6. On a floured surface, roll the dough out into a 12-inch circle. Fit into a 9-inch pie plate. Trim to 1/2 inch from the edge of the pan, then crimp or flute the edge. Chill until ready to fill.

  7. Heat oven to 400 F.

  8. Combine 4 tablespoons of flour, the brown sugar, 3 tablespoons of butter, and 3 tablespoons of chopped pecans. Work with fingers until the mixture is crumbly. Set aside.

  9. In a mixing bowl, beat the sour cream, 2 tablespoons flour, egg, 3/4 cup sugar, vanilla, and 1/4 teaspoon salt until smooth. Gently fold in the blueberries.

  10. Pour the custard filling mixture into the chilled crust.

  11. Bake for 20 minutes. Sprinkle topping mixture evenly over the pie. Return to the oven and bake for 10 minutes longer, until nicely browned.

  12. Cool on a rack, then cover and refrigerate until serving time.

  13. Serve chilled with a scoop of vanilla ice cream or dollop of lightly sweetened whipped cream.

More Recipes

  • Blueberry Pie: Here's a classic blueberry pie, lightly spiced with cinnamon. Use your favorite pastry recipe or purchased refrigerated pastry to make this recipe. This pie can be made with fresh or frozen blueberries.

  • Blueberry Cobbler: This cobbler is made with a wonderful blueberry filling. The topping is a soft sweetened biscuit-like dough, spiced with a little cinnamon. Serve this cobbler warm with cream or ice cream.

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