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This isn’t your ordinary blueberry pie! This Blueberry Custard Pie recipe has a crisp crust, is full of juicy blueberries, a creamy custard filling and a buttery streusel crumble topping. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!!
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Have you ever eaten something that is so good, you just can’t forget about it? At my husband’s family Thanksgiving years ago, I sat down with a little slice of blueberry pie and I remember thinking “this is NOT a classic blueberry pie…this is so so SO good.”
And that’s saying something because I’m PICKY about pie. My mom and grandmas make the most incredible fruit pies, so I’m typically hesitant to try new recipes. But, this was one I knew I needed the recipe for!! The custard filling has a slight tang that perfectly balances out the sweet berries in this blueberry cream pie….and I always prefer crunchy streusel over a top crust!!!
Ingredients Needed
- All Purpose Flour – You’ll use flour in the crust, the creamy filling, and crumb topping.
- White Sugar – You’ll need sugar for the crust, filling and topping.
- Salt
- Vegetable Oil
- Milk – Any type of milk will work.
- Eggs
- Sour Cream – I recommend using full-fat sour cream so the texture remains nice and thick.
- Blueberries – Frozen or fresh berries will work great. More on that below.
- Brown Sugar – Light or dark brown sugar will work great.
- Butter – Salted butter is my preference in this recipe.
How do you make Blueberry Cream Pie?
I was (pleasantly) surprised that I didn’t have to roll out a pie crust for this recipe! It starts out with a very simple “press-in-the-pan” crust.
It’s got just a few ingredients and vegetable oil holds the dry ingredients together. Now, if you prefer to use a store-bought unbaked pie crust (refrigerated or frozen), go for it!!
Dump the blueberries into the bottom of the bottom of the crust. Next up – the sour cream custard! In a medium mixing bowl, whisk together the sugar, flour, salt, eggs and sour cream.
Once it’s combined, you’ll pour it over the blueberries.
Lastly, the crumb topping. Flour, sugar, brown sugar are combined and then butter is added either using a fork or pastry cutter. You could also opt to do this in a food processor.
Sprinkle the crumb mixture over-top the custard and toss the pie into the oven! 50-55 minutes later, the pie will be done and looking absolutely irresistible!!! If the edge of the pie shell seems to brown before the center of the pie is done, add some aluminum foil around the edges of the pie to protect the crust from over-browning.
How do I know when this pie is done?
When you put the pie in the oven, set the timer for 50 minutes. If the pie has just a tiny bit of “jiggle” to it, it’s probably either almost done or done. The best way to make sure it’s completely cooked is to use a cooking thermometer.
Once the center of the pie reaches 160 degrees F, it is done. If you don’t have a thermometer, you’ll watch for the center to lose its jiggle and for a slightly golden brown crumb topping.
Frequently Asked Questions
You can use either fresh or frozen blueberries for this blueberry pie. If you’re using fresh blueberries, simply rinse them off, let them dry off a bit and put them into the crust. If you’re using frozen blueberries, thaw them out in warm water and rinse them off well. Once they’re thawed and drained well, they can go into the crust.
I really love it either way. That being said, it will be much easier to cut once it’s completely cool and set up. Therefore, if you’re bringing it to an event or get together, I would probably bring it room temperature or cold so you get those pretty slices! However, if you’re not too worried about the perfect slice, a warm soft slice of this pie is perfect with a big ‘ol scoop of vanilla ice cream!! 🙂
Let the pie cool to room temperature, cover with plastic wrap and refrigerate for up to 5 days.
Other Delicious Blueberry Recipes
Blueberry Sour Cream Coffee Cake
Blueberry Custard Pie
Equipment
- One 9-inch pie plate
Ingredients
Pat-In-Pan Pie Crust
- 1 cup + 2 tablespoons flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons vegetable oil
- 1 1/2 tablespoons milk
Custard
- 1 cup sugar
- 1/3 cup flour
- 1/8 teaspoons salt
- 2 eggs beaten
- 2/3 cup sour cream
- 3 cups fresh or frozen blueberries if frozen, thaw and drain well
Crumb Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup flour
- 1/4 cup butter
Instructions
Make the Pie Crust
- In a bowl, combine the flour, sugar and salt. Add the oil and milk and stir until combined.1 cup + 2 tablespoons flour, 1 tablespoon sugar, 1/2 teaspoon salt, 6 tablespoons vegetable oil, 1 1/2 tablespoons milk
- Pat into an 9 inch pie pan.
Make the Custard Filling
- Preheat the oven to 350°F.
- Combine the sugar, flour, salt, eggs and sour cream. Whisk until blended.1 cup sugar, 1/3 cup flour, 1/8 teaspoons salt, 2 eggs, 2/3 cup sour cream
- Add the blueberries to the pie crust. Pour the custard mixture overtop.3 cups fresh or frozen blueberries
Make the Crumb Topping
- In a mixing bowl, combine the sugar, brown sugar and flour. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles a coarse meal.1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup flour, 1/4 cup butter
- Sprinkle the crumb topping over the custard.
Bake the Pie
- Bake for 50-55 minutes or until the internal temperature of the pie is 160°F or lightly browned on top. Cool on a wire rack.
- Refrigerate until ready to serve.
Notes
Nutrition
I received this recipe from Zach’s cousin who had gotten it from allrecipes.com years ago! I hope you all love it as much as we do! 🙂
This was very tasty although very sweet, however, there were more blueberries than custard. I would make this again because it’s pretty easy but would double the custard and lessen the amount of blueberries. I would cut back on the sugar a bit too.