True Blue Custard Crunch Pie

True Blue Custard Crunch Pie

119
Baker Beth 25

"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."

Ingredients

55 m {{adjustedServings}} servings 378 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat 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.
  3. Bake in the preheated oven for 25 minutes.
  4. While 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.
  5. Bake 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.
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Reviews

119
  1. 139 Ratings

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Oustanding! Perfect texture and flavor - not overly sweet, full-on blueberry-ful. I increased the filling by 1/2 (using 1/2 of a beaten egg) to fill a deep-dish pie pan, so mine needed about 15 ...

This was big on flavor but short on looks in my view, particularly the topping. Hubs really enjoyed it, however, describing it as full of blueberry flavor and pleasantly sweet, and in my book t...

This was incredibly simple to make and very delicious. The center wasn't set at all when I pulled it out after 25 minutes to add the topping, so I baked for an additional 10 minutes before addi...