Blueberry Custard Pie

4.20 from 5 votes

This Blueberry Custard Pie has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping. Served with a scoop of vanilla ice cream, this pie is a little slice of heaven!!!

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 481kcal

Author: Kelsey Byrnes

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

Use a store-bought pie crust to save a little time!! You can unroll a refrigerated pie crust or use a frozen pie shell!

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