Blueberry Custard Pie With Streusel Topping

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



  1. Step 1

    In a bowl, stir together the 1 cup flour and 1/4 teaspoon salt.
  2. Step 2

    Add the butter in small pieces and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
  3. Step 3

    Stir in just enough ice cold water to moisten the flour mixture.
  4. Step 4

    Shape into a ball, flatten slightly, and wrap in plastic wrap.
  5. Step 5

    Refrigerate for 20 to 30 minutes.
  6. 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.
  7. Step 7

    Heat oven to 400 F.
  8. 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.
  9. 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.
  10. Step 10

    Pour the custard filling mixture into the chilled crust.
  11. 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.
  12. Step 12

    Cool on a rack, then cover and refrigerate until serving time.
  13. Step 13

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