Blueberry Custard Pie
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!!!
Ingredients
Pat-In-Pan Pie Crust
- 1 c + 2 tbsp flour
- 1 tbsp sugar
- ½ teaspoon salt
- 6 tablespoon vegetable oil
- 1 ½ tablespoon milk
Custard
- 1 c sugar
- ⅓ c flour
- ⅛ teaspoon salt
- 2 eggs beaten
- ⅔ c sour cream
- 3 c fresh or frozen blueberries if frozen, thaw and drain well
Crumb Topping
- ¼ c sugar
- ¼ c brown sugar
- ½ c flour
- ¼ 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.