Blueberry Custard Pie

Conor Mook, other topping, sweet pies, UncategorizedJanuary 23, 2014No comments

This one I just made for fun this week because I thought it looked good. I baked it back at my place on Tuesday and made the mistake of leaving it out in my room… Most of it has been devoured at this point by friends and roomates, so I’ve opted to just present my apple caramel goat cheese pie this week. This pie was a really easy pie to make and I definitely recommend grabbing some frozen blueberries and throwing it together in your spare time. It’s really good especially with the sour cream and sugar custard, and with the streusel top. IMG_1390

Blueberry Custard Pie

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • 3 cups fresh blueberries
  • 1 (9 inch) deep dish pie crust
  • For the Custard:1 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • For the Streusel:1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
  2. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
  3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
  4. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

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