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True Blue Custard Crunch Pie Recipe

Recipe by: Beth Zelle

"This is delicious warm and even better after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so simple to prepare."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  • 3Bake in the preheated oven for 25 minutes.
  • 4While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
  • 5Bake until the topping is golden brown, about 15 additional minutes.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 378 cals
  • 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
  • Topping:
  • 3 tablespoons all-purpose flour
  • 2 tablespoons white sugar
  • 3 tablespoons chilled butter, cut into small pieces
  • 4 tablespoons chopped pecans
Nutrition

Amount per serving ( 5 total)

  • Calories:
    378
    19%
  • Fat:
    21.2
    33%
  • Carbs:
    44.3
    14%
  • Protein:
    4.3
    9%
  • Cholesterol:
    47
    16%

Based on a 2,000 calorie diet

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