Blueberry Custard Pie With Streusel Topping
This wonderful blueberry pie recipe, with vanilla custard filling and crumb topping, will make a great dessert for any special meal.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1cup all-purpose flour
- 6tablespoons chilled butter
- ¼teaspoon salt
- 3to 4 tablespoons ice cold water
- 4tablespoons flour
- 3tablespoons brown sugar
- 3tablespoons butter
- 3tablespoons chopped pecans
- 8ounces sour cream
- 2tablespoons flour
- 1large egg
- ¾cup granulated sugar
- 1teaspoon vanilla extract
- ¼teaspoon salt
- 2 ½cups fresh blueberries
Instructions
Step 1
In a bowl, stir together the 1 cup flour and 1/4 teaspoon salt.Step 2
Add the butter in small pieces and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.Step 3
Stir in just enough ice cold water to moisten the flour mixture.Step 4
Shape into a ball, flatten slightly, and wrap in plastic wrap.Step 5
Refrigerate for 20 to 30 minutes.Step 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.Step 7
Heat oven to 400 F.Step 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.Step 9
In a mixing bowl, beat the sour cream, 2 tablespoons flour, egg, 3/4 cup sugar, vanilla extract, and 1/4 teaspoon salt until smooth. Gently fold in the blueberries.Step 10
Pour the custard filling mixture into the chilled crust.Step 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.Step 12
Cool on a rack, then cover and refrigerate until serving time.Step 13
Serve chilled with a scoop of vanilla ice cream or dollop of lightly sweetened whipped cream.