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posted by Christy Denneyon Jul 4, 2022 (updated Jun 9, 2023) 197 comments »
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Blueberry Custard Pie is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. With minimal preparation time this Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold.
BLUEBERRY CUSTARD PIE
Remember how my fridge died last week and I went on an all and out baking spree with everything in my fridge? Well, this was one of the fruits of that situation.
All of my food was in coolers for 4 days. It felt like I was camping or at Lake Powell but without all of the vacation pics to show for it.
I ran to the store every day with 5 kids in tow to get more ice and dry ice. That was fun.
On the 4th day when the fridge people said they would come to fix it they called and said it would be another week because the part they had ordered didn’t come in. Ahhh.
After a call from my husband to Best Buy they ended up exchanging it for a brand new fridge since we were under warranty.
Most of my food survived but a lot of my condiments went in the garbage. Apparently I’m a condiment hoarder.
I feel like I keep a close eye on those expiration dates and I was appalled at how many were expired! Yikes.
You’re going to love this Blueberry Custard Pie. My brother Lance requested blueberry pie every year for his birthday and believe it or not, I wasn’t ever a fan.
It’s funny how things change when you grow up because now I love it. This pie is a little different from the traditional blueberry pie.
It has a creamy custard filling and is topped with a crunchy streusel topping instead of another pie crust.
Start off by making the custard. No boiling, no stirring,…this is the easiest custard you will ever make. It has sour cream in it which cuts the sweetness of the pie with a slight tang.
Add your blueberries. You can use fresh or frozen here depending on the time of year. These were gorgeous.
Pour into an unbaked pie crust. I used store bought because I was short on time but you can definitely use homemade as well.
After baking the filling for 25 minutes, sprinkle with your crunchy streusel. I took one look at the streusel recipe that was on the original recipe and it was minimal and the proportions were off.
I went with my own recipe. I love streusel.
Bake it in the oven for about 45 minutes. If you have a pie crust shield, great! Use it. I made a foil tent over my pie at the very end just to make sure the crust didn’t burn.
OTHER PIE RECIPES
- Banana Cream Pie
- Peanut Butter Pie
- S’mores Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
Blueberry Custard Pie
4.78 from 70 votes
Blueberry Custard Pie is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. With minimal preparation time this Blueberry Custard Pie is great dessert for any occasion and can be served warm or cold.
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Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 8 slices
Ingredients
- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries
- 1 9-inch unbaked pie crust
Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
Instructions
Preheat oven to 400 degrees F.
In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
Bake in the preheated oven for 25 minutes.
While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.
Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.
Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.
Notes
Source: Pie filling from Allrecipes . Streusel from myself.
Cuisine: American
Course: Dessert
Author: Christy Denney
All Desserts All Recipes Desserts Fourth of July Recipes Holiday Recipes Pies Thanksgiving Recipesblueberry
originally published on Jul 4, 2022 (last updated Jun 9, 2023)
197 comments Leave a comment »
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197 comments on “Blueberry Custard Pie”
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Caren Bartlett — Reply
This pie was so easy to make and delicious, too! I’d make it again!!
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bruce — Reply
just made this recipe, it definitely a keeeper
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Christy Denney — Reply
So glad you liked it!
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sherri — Reply
My grandmother made the best custard pies. Everyone in town would order them from her. I don’t have her recipe (if she even followed one) I used this recipe and it was delicious. One tip I use whenever I bake with yogurt or sour cream: strain the sour cream over a bowl overnight or longer. the whey is released and less chance for a watery pie etc.
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Christy Denney — Reply
Thanks for the tips
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Jackie — Reply
If you use frozen blueberries, will the middle be more jiggly when done? I’ve baked mine for probably an extra 20 minutes already and it won’t firm up?
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Christy Denney — Reply
the middle should be a little soft but not super jiggly.
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Kara H — Reply
I don’t even like blueberries, but I LOVE this pie. Thank you for sharing this gem. (Note: after a failed attempt with frozen blueberries, they must be thawed and drained first). Now back to eating pie 🙂
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Nancy — Reply
I made this pie as I had more blueberries than I could eat. I made the following modifications: instead of sour cream I used one container of non-fat Geek yogurt, and I reduced the sugar in the filling to 1/2 cup. The pie is delicious and the pieces hold their shape very well. Next time I will also use a bit less sugar in the streusel, and more pecans.
The pie is VERY easy to put together: a very favorable effort-to-reward ratio 😊.
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Christy Denney — Reply
Thank you!
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Alexis — Reply
Everyone loved the pie! My husband gave it a blue ribbon!
What other fruit could I use in place of the blueberries?-
Christy Denney — Reply
raspberries, blackberries, strawberries!
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Patricia Craig — Reply
The blueberry pie looks and sounds delicious …..you mentioned that frozen berries could be used…..would it be necessary to thaw and drain them before mixing in with the custard? I have frozen berries in the freezer and would love to make a pie with them.
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Christy Denney — Reply
I would thaw them and drain
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Brittney — Reply
Oh, my gosh!! I love this pie!! I ate half of it on one sitting!! Thank you!
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Christy Denney — Reply
Haha it’s good!
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Stacey P — Reply
How do you know if the pie is set?
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Christy Denney — Reply
It’s not too jiggly in the middle.
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Anne — Reply
If I make it the day before but still like to serve it warm, would you recommend heating each slice in the microwave, or heating the whole pie in the oven for a bit? Or is this just a bad idea and I should stick to serving it cold if making in advance? Sorry if that’s a silly question… pie newbie here!
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Christy Denney — Reply
You could do it either way!
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Deana — Reply
BFresh berries are not in season right now. Are there directions if using frozen berries please? Thinking I’d like to try wild frozen blueberries.
Do i have to thaw berries first? -
Amy Hemmerling — Reply
I thawed some wild blueberries and it made the filling too watery. I tried adding a bit more flour, but it’s still too watery. Any recommendations? Should I add some tapioca starch?
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Christy Denney — Reply
Yeah I’m not sure how to thicken that up.
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Marti — Reply
Love this pie! Do you know how it freezes?
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Christy Denney — Reply
I haven’t tried freezing it.
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Kelli — Reply
Just wanted to let you know I discovered this recipe last year and it has become our staple blueberry pie! My blueberry bushes produced about 20 quarts of berries this year and I have given many quarts of berries away with your recipe. This pie is my husband’s most requested berry dessert and I have been making one a week for him with our harvest!! It’s simply delicious!! Now I think we have both gained 10 lbs! LOL!
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Christy Denney — Reply
So happy to hear that!
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Nancy — Reply
I picked fresh blueberries this afternoon and was looking for a recipe when I found this one. Easy to make and tastes really good although very sweet for me. I did make a slight change, in that I used 1 tsp vanilla and 1 tsp lemon extract. I will be holding on to this recipe.
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Christy Denney — Reply
Great!
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Marsha — Reply
So easy and so delicious! I added fresh lemon juice and lemon zest to the custard. Three thumbs up from my husband and I and the 4 other people we shared it with!
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Christy Denney — Reply
So happy to hear that!
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Lori Brightbill — Reply
amazing recipe- and i’ll be making this many more times, I followed this exactly how it is written, and used frozen wild organic blueberries, not thawing as stated. It was delicious.
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DeAna — Reply
Hi Lori, I’d like to try using same product- frozen wild blueberries. Just so I’m clear did you say you did not thaw your berries first? I wondered if it came out to watery or you did anything else different to account for water? Thanks so much!
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Safa — Reply
Hi!
Do you blind bake your pastry at all, I’m concerned about having a soggy bottom crust or not having it baked all the way through!
Thanks!!
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Surati — Reply
Christy,
Your pie is such a winner !Now I’ve got your pie in the oven again. This is the 5th time I’ve baked this pie in the last 12 days. I’ve gotten very into perfecting my crust too. I keep looking online and in cookbooks for another pie I would be inspired by – but so far, I am still inspired by this one.
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Christy Denney — Reply
Good to hear Surati!
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Surati — Reply
OH GIRL
! I gotta’ tell you, this pie made 4 people real real happy. My friend and I were sitting around feeling like we needed some pie, and I usually make a straight Blueberry Pie with a double crust. But actually it doesn’t really do it for me anymore – can be sort of ho-hum. So I started looking online for variations. Came up with your wonderful recipe . We liked that it was just the perfect amount of sweetness too. Now this is going to be my
go-to impressive dessert. I used cream fraische instead of sour cream, very verrrry good. Tomorrow I am making it again for a friends 50th Birthday. They can’t have a party because of the carona virus, so I’ll just drop it over to them. Thank You ! ( Have you ever made it with a different kind of fruit or berry ? )-
Christy Denney — Reply
Thank you! That makes me happy. I haven’t veered from the blueberries but lots of readers have used raspberries and strawberries.
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Amanda M. — Reply
Amazing!! We use Greek yogurt instead of sour cream and find it best after it’s been refrigerated overnight. Hands down our favorite pie!!!
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Jaycie — Reply
Has anyone ever made this as tarts? I have no clue the baking time that would be required although I’m sure I could babysit them. If anyone has a rough estimate please let me know! Can’t wait to try them!
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Kari — Reply
This looks amazing! Could I swap plain Greek yogurt for the sour cream?? Just using what I have on hand in a pinch…thanks!
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Christy Denney — Reply
Yes you can. Might be a little more tart though.
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Lindsey — Reply
This was so good! Super easy and quick. I completely forgot the egg and the pie did not look as pretty but it tasted amazing. Not too sweet, just right! I will be making again. Thank you!
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Christy Denney — Reply
Hope you do!
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Kodi — Reply
This pie is amazing! I make it all the time for my family and we love it! I made two pies for a fundraiser and people were going crazy over who got them. Then I heard them asking around “who made this pie?! I have to know! I need the recipe!” I told them I did and both people who bought the pies said they ate most of it themselves because they didn’t want to share with their families. 🤣🤣 Sure made me feel good!
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Christy Denney — Reply
What a great compliment!
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Kathy — Reply
We own a pick-your-own blueberry farm and your recipe is the one that I use for our pies! I have been making your recipe for 4 years now, and it always gets rave reviews. We also have a special event venue on our farm and blueberry pie is – of course!- on the menu. It is a popular choice for wedding couples and others. Thanks so much, Christy, for a great recipe. We really like being able to offer something a bit different than the standard blueberry pie.
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Christy Denney — Reply
Oh my gosh! That is the best compliment ever! Thank you Kathy.
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Monu — Reply
This looks amazing. Can’t wait to try this recipe. But was wondering if I can make streusel without pecans( I am pecan/walnut intolerant). Can I use almonds instead if pecans?
Thanks-
Christy Denney — Reply
Absolutely. It doesn’t need to have nuts. Not a deal breaker at all.
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Carrie — Reply
If using frozen berries, do you thaw them first so the pie doesn’t get watery?
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Christy Denney — Reply
Ideally that would be good.
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Chrystie — Reply
We love this pie! It has become a family favorite! It is easy to put together and tastes so good!
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Christy Denney — Reply
So glad you agree!
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Lauren — Reply
I’d never thought of custard in a pie before. Looks wonderful!
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Christy Denney — Reply
It’s delicious!
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