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Blueberry Pie with Ice Cream

Blueberry Custard Pie

Kelsey
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 Time 30 mins
Cook Time 55 mins
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

Pat-In-Pan Pie Crust

  • 1 c + 2 tbsp flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 6 tbsp vegetable oil
  • 1 1/2 tbsp milk

Custard

  • 1 c sugar
  • 1/3 c flour
  • 1/8 tsp salt
  • 2 eggs beaten
  • 2/3 c sour cream
  • 3 c fresh or frozen blueberries if frozen, thaw and drain well

Crumb Topping

  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1/2 c flour
  • 1/4 c butter

Instructions
 

Make the Pie Crust

  • In a bowl, combine the flour, sugar and salt. Add the oil and milk and stir until combined.
  • 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.
  • Add the blueberries to the pie crust. Pour the custard mixture overtop.

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.
  • 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.