Blueberry Custard Pie
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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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
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
Can this be made with frozen strawberries instead? Do you have to pre bake a frozen pie crust?
Nope. You can prebake it if you want but don’t have to. I personally am not a fan of baked strawberries but I’m sure it would work.
Your recipe calls for 1 cup 8oz of sour cream. Did you mean 1 cup or 8 oz, or 1 cup AND 8 oz?
Sorry! The recipe plugin had a bug. It’s 1 cup.
About the sour cream, are you saying to use 1 cup PLUS 8 oz. or are you saying that I cup equals 8 oz.?
1 cup equals 8 ounces (fluid).
This is such an easy and delicious pie. Thanks for sharing, I won’t make any other Blueberry Custard Pie! Yum!
I’m so happy hearing that.
Can I use store bought Graham Cracker pie crust instead of regular pie crust?
Sure! I think those would be great.
Confused on the recipe – it says 1 cup 8 oz of sour cream- so does that mean 2 total cups of sour cream or one total cup of sour cream?
One cup. Sorry the recipe card got corrupted.
This was soooo delicious. I only had thinly sliced almonds, so I used them and it was absolutely amazing! I’m having a hard time not having another slice!
OOh yum!!
Ive made this several times now and it never last more than a day! My husband loves it!
Love hearing that!
I was skeptical on trying this pie because it didn’t look like much, didn’t have much in it but boy was I wrong! This pie was amazing! I bought frozen ready made deep dish pie crusts and used frozen blueberries. So so so so yummy! I made it for Thanksgiving 2017. There were so many desserts at our Thanksgiving that this pie was barely touched which made me happy because I got to take it home and eat more of it haha. Thanks for this great recipe!
Oh forgot to mention…The family that came over after Thanksgiving loved the pie. They said they didn’t even see it at the dinner because there were so so many desserts. It was a hidden gem! All who tasted this glorious pie loved it.
Hi!! This was An absolutely amazing addition to our Christmas desserts this year !! I received a ton of compliments ! I will definitely keep this one !! Thanks !! Merry Christmas and Happt New Year !! 🎄🎉
This is a great pie! I made it for a potluck this past weekend and it was well received. Though, i added 1 tablespoon of lemon juice and 1/2 a tablespoon of zest to the filling and 1/2 a tablespoon of lemon zest to the streusel to enhance the blueberry flavor. Will make again!
This pie rocks! I have made it time and again and finally decided to feature it (with a few small changes) on my own blog: http://alovelettertofood.com/recipe/streusel-topped-blueberry-custard-pie/–giving you credit, of course, for the recipe! Thanks for sharing. 🙂
I went blueberry picking on Saturday, and made this pie on Sunday with my fresh blueberries. I also added about 2 tablespoons of lemon zest because I love the combination of lemon and blueberry. I must say, this has got to be the best blueberry pie I have ever had. Thank you so much for sharing the recipe!
You are welcome. I think the lemon is a great touch Angie.
Thank you for this recipe! My blueberries have been so abundant this year that I have been making tons of blueberry dishes. I pinned this a while back but just got around to trying it tonight. My husband said “this is the best pie I have ever tasted!” It was delicious! I placed a cookie sheet under my pie just in case and I did have a little of the filling bubble out. The topping was wonderful and really rounded out the pie. 5 stars!!!
Thank yoU!!!!
Thank you for this recipe. Made it for Father’s Day and it was a big success. My family said I outdid myself with this one. It’s definitely a keeper.
Love hearing that!
I just made this. ….Looks prettier than what I usually make, almost don’t want to eat it.
Haha. Hopefully you can pull through.
I have never eaten a blueberry pie. I’m glad my first experience was with this delectable dish. Oh my goodness! I made this pie today as a Christmas Eve sweet & it was something worth celebrating! SO delicious, especially with a nice side scoop of Homemade Vanilla Ice Cream! It was a huge hit with my family. I’ve been asked to make it again already. Perfect recipe & very easy to make! ***I used crunchy, glazed pecans instead of regular pecans.***
Ooh yum. I love that addition!
You mentioned the streusel topping seemed off to you when you first saw the recipe so you tweeked it a bit….
Is the recipe that you posted the original, or is it your version? I also love streusel and i don’t want it minimal. Thank you.
This pie is scrumptious!!! Thank u so much for all of your delicious recipes! I have 3 daughters (all BYU grads) and they love your blog as much as I do!
Oh my gosh! I love hearing that. Thank you Suzanne!
This is my husbands favorite pie now! Have made it several times. Am wondering if it would work with cherries? Has anyone tried that?
I have not tried it with cherries. But I think it would be great.
Mmm! I have a few frozen graham cracker pie crusts and I was looking for fruit pie ideas. I made this with fresh blueberries a couple weeks ago, and tonight I’m baking it with fresh strawberries! My hubby loves it 🙂 Thanks for sharing this super easy fruit pie recipe!
You’re so welcome!
Beautiful recipe!! I’m going to try it this week. How long do you think I’ll need to bake it if I make tarts? Not the mini ones just a small size tart. I want to bring them into work and tarts are easier to bring and share. Thank you. 🙂
I couldn’t wait til later this week to try your recipe, so I went out to buy my ingredients. I forgot to pick up sour cream so I used plain greek yogurt instead. I also have a whole basket of fresh strawberries so I used that instead of blueberries. Your pie filling made 24 small tarts and adjusted the cooking temperature and time (375F for 30min). Because I only baked the tarts for 30min, I prebaked the tart shells (frozen ones anyway) and also added the streusel topping right away. Then I crossed my fingers and prayed to the kitchen god that the adjusted temp and time is correct. The kitchen god answered my prayers by giving me 24 perfectly baked tarts. I’m going to bake another batch tomorrow with blueberries and bring them into work. My labmates are going to love these tarts. Thank you again for the recipe!! 😀
Sounds delicious!!!!
I just found your recipe for blueberry custard pie on Pinterest and made it this morning with my 4 year old. We substituted Greek yogurt for sour cream but other than that followed the recipe exactly. My 4 year old exclamed it was the best, most awesome pie he’s ever had! Everyone else loved it too! I think the topping really makes the pie. Great recipe and so easy to make, thanks!
Oh my! I love hearing that!
Hi: I’m making this pie for a friend. Her family is allergic to nuts. Can I use oatmeal in the streusel rather than the nuts? Thank you for your answer.
Of course! Should be great!
this has become my husband favorite pie and it is so easy to do. when i can’t find fresh blueberries i do use the frozen ones, which means anytime of year i can do it. i one do half of the topping because that part is so sweet but it is good anyway you want to. now my daughter is wanting the recipe when she found out it was easy to do. thanks
You’re so welcome! I love hearing your feedback!
wondering what you thought about using 1/2 yogurt and 1/2 cream cheese for the sour cream?
I think it would totally work!
If I am using frozen starve errors is it okay if I thaw, drain and then use them? Or will this make the pie runny??
I’m not sure because I haven’t tried it!
Did you use a deep dish pie crust? I’ve seen a few comments saying it’s needed.
I did not use a deep dish pie crust. But you definitely could.
So yummy! Made this for a party and it was a hit. Thank you!
You’re welcome!
Made a point of coming back to your website to let you know just how good this pie was! I made NO substitutions and it was outstanding – everyone loved it. It was easy and simple – and I used the Pillsbury rolled-up pie crust, which made it even easier. Used fresh, firm (NOT mushy!) blueberries – this was sooo good – I highly recommend this and so easy to make. Thank you.
Thank you for taking the time to come back and comment. It’s hard to do that. I’m so glad you enjoyed this!
Amazing recipe! Made it for a party and everyone loved it. Thank you!
I just used this recipe to bake my first pie and it was amazing, Thank you so much for sharing. I’ll be using this for Thanksgiving.
Yay! I love hearing success stories.
I have made this pie a couple of times now. It’s delicious and a very well liked among my work buddies and family!
Thanks for the recipe!!
You’re welcome!
For the filling could I sub in cornstarch or rice flour for the AP flour.to thicken the custard.
I’m sure you could but I haven’t tried it so it’s hard to say.
In the oven now. I am making it with almond instead of pecans because my husband hates pecans and loves almonds. The streusel still looks beautiful! I am sure it is going to be great! Definitely wish I had used a deep dish pie crust though. Over filling a regular one quite a bit!
I tried this recipe for the first time, it was the dessert at a dinner with friends. It was a hit, it was so good. All I added was cinnamon to the topping. I passed on the recipe and will definitely be making this again.
Heavenly!!!!!!!!!!
This pie was very good and easy to make. I made two at the same time. The crumb topping was perfect. I use cold butter to get a better crumble. Thank you for this delicious pie recipe, my family loved it!
i made this pie the other day, and I swear to God….it’s one of the yummiest pies I’ve ever tasted! I made a second one to take to work, and found that the custard turned out better if I used regular sour cream instead of reduced fat, and I also baked it for a few minutes more the second time. I think the reduced fat sour cream made the custard a little runny. It was still one of the most delicious pies I’ve ever tasted though!
I just made this with these adjustments: I used 3 cups of blueberries in the filling, and 1/2 cup flour, 1/8 teaspoon salt, and 3/4 cup chopped and toasted pecans in the streusel, as I prefer a crunchier topping and judging by the pictures/other comments, the streusel in the recipe seemed slightly too buttery to achieve a crumble. So looking forward to eating this! Thank you for the recipe!
I just bought a frozen pie crust, should I let it thaw before filling it with goodness?
Yes, I would let it thaw a bit before filling…
I made this yesterday and was too stuffed to eat it so had it today for breakfast. Super yummy. Turned out way better than I thought, although I am on a tad bit of a sugar high right now…
I made this yesterday and it is now my FAVORITE blueberry pie recipe! HOLY YUM. Double bonus points for it being super easy and fast to pull together. Thanks for an awesome recipe! Perfect for summertime parties!
I made this two days ago. The only changes I made was a gluten free crust, krusteaz gluten free flour mix, and 1/2c of white sugar and 1/4c brown sugar. This is absolutely OUTSTANDING! We will never eat blueberry pie any other way. Never, ever. Thank you for this recipe. A very grateful family.
You’re so welcome!
Thank you for another great recipe! I was nervous because I made this pie for the first time and had not tried it before our company arrived…It was Delicious, and a hit! A definite keeper. I used frozen blueberries, a deep dish pie crust, and since I didn’t have pecans in hand, I crush whatever mixed nuts I had – it worked just fine! Thank you! After it cooled for 15 min, I did put it in the refrigerator for a couple hours before serving. When serving, the consistency of this pie was perfect! THANKSOMUCH!
You’re welcome! Glad it turned out for you!
This pie was so good! Very easy to make also. I made this this past Memorial Day and served it with strawberry ice cream so we would have red, white, and blue and the ice cream ended up tasting great with the pie. Thanks for a great recipe.
I just took this out of the oven and I am looking forward to tasting it, because traditional blueberry pie is usually way too sweet for my tastes; the custard element sounds great! My question: the directions said to “sprinkle” the streusel topping … mine was not only not “sprinkable,” it was more like a paste that I had to flatten and place on top. I make a Sweet Potato Casserole (same recipe as Ruths Chris) with a streusel topping that is easily sprinkled on top. What might I have done wrong?
Okay, I just ate a piece of this pie, and I want to amend my previous comment. While the streusel topping was not sprinkable, it was delicious! This was definitely the most costly pie I’ve ever made, given the current price of blueberries, but it was AMAZ(NG! Thanks!
Ooh yes. Definitely better to make when in season or use frozen!
Yeah it’s definitely not as sprinkable as most but kind of crumble it on there.
I made this pie for a get together with friends tonight and it was so delicious and very easy to make! Received multiple complements and requests for the recipe. Thanks for sharing! I will definitely be making it again!!
You’re welcome!
I just tried this recipe and it turned out awesome! My super market didn’t have pecans so I subbed diced walnuts. So good! Happy Pi Day!
Can I sub stawberries for the blueberries?
Made it with strawberries….totally worked
Would this work with low fat sourcream?
I can’t vouch for that because I’ve never tried it. Sorry!
I used low fat sour cream and it turned out to be really good.
I made this pie for my son’s 11th birthday, yes he wanted a birthday pie, and it was so good! I made a cream cheese pie crust instead of a all butter one. Oh my gosh, so darn good! Everything about it is yummy. I used my food processor to grind my pecans down to a semi-course meal. Pure happiness.
My husband couldn’t stop going on and on about how much he loved this pie. As a matter of fact I am making 2 of these for my coworkers in the morning! This will be made for many years to come!
Frana,
Your crust sounds delish. So glad you enjoyed the pie!
I just made your blueberry pie. I saw it on Pinterest; your instructions were no fuss and easy to follow.
Needless to say my fiance and I loved it! Thank you.
Lydia
Thank you Lydia!
Can I freeze it?
I haven’t tried it but I think you could!
Do you refrigerate the leftover pie?
Yes, definitely refrigerate the pie.
This was so so so good! We made it tonight and ate it with vanilla ice cream… all we could say is, “wow”. I’m sure my boyfriend will have eaten the whole pie by the end of the weekend, thanks for sharing the recipe! 🙂
You’re welcome! Glad you enjoyed it!
Do you have a nut-free streusel topping? I have one for an apple pie, but I’m not sure if it would work well with this particular pie. Looks like a fun change from the typical blueberry pie!
Has anyone tried this with frozen blueberries? Would it work?
I have. It works!
Definitely need an extra-deep pie shell
I just made this pie today and it was amazing, but the filling was very runny. Almost like it didn’t cook at all. I followed the directions exactly, any ideas what to do different next time? I would like to make it again for Thanksgiving!
Every oven is different so I would definitely cook it longer. Also chilling the pie should make it firmer.
Did you use full fat sour cream instead of reduced fat or fat free? I used full fat sour cream and baked it for a few minutes longer the second time I made it, and the custard turned out much firmer.
Yes. I always use full fat sour cream.
That looks so good and seems so easy to make this will be great for the holidays coming up!!
This recipe sounds and looks yummy! I enjoy eating blueberries so I think this would be a nice way to incorporate it into Thanksgiving dinner this year! Thanks for sharing!
baking in my oven right now!! smells so good!
This pie is life changing, Bravo!
Just made this pie……delicious!! Most delicious blueberry pie I have ever had!
I love hearing that!
When you used frozen blueberries, did you thaw them before hand?
No need to thaw them. I would put them in frozen.
Delicious! Just made it this afternoon. Left out the pecans because of a food allergy, but followed exactly besides that. Husband and I both love it and will definitely make again 🙂
I made this tonight using blackberries. It was fantastic! My kiddos all approved 🙂
I love hearing that!
Is this just a bought pie crust? If I make my own pie crust recipe I always bake it some before adding the filling so would I still do that if I went that route? Thanks so much!
It’s store bought pie crust. There’s no need to prebake the crust. It was perfect.
this pie looks delicious.. you can never go wrong with a classic blueberry filling. craving a slice now!
Hi. This looks amazing!! I was wondering if you can sub Greek yogurt for the sour cream? If so what’s the conversion ratio?? Thanks! 🙂
Yes! It’s a 1:1 ratio if you want to sub it.
The first time I made this pie I didn’t have any sour cream but did have a container of key lime Greek yogurt. It was so amazing! The tartness of the lime off sets the sweetness of the blueberries. Delicious! I always use key lime yogurt now instead of sour cream.
I actually think that would be fantastic.
Hi Christy! I just wanted to let you know that I love reading your blog and all of your delicious recipes (even though I have never commented before!), and I am nominating you for the Liebster Award. If you’re into it, head over to my blog to see what it’s all about http://thehungarybuddha.com/2014/08/liebster-award/ Happy Sunday! 🙂
Thank you Chrissy! And thanks for commenting!
I too am not a fan of blueberry pies but I did venture and make this one for my BFF’s birthday yesterday ( blueberry is her favourite) and you know what ….I may become a fan of blueberry pies…lol…it was delicious and I loved the pecans in the topping ….really really good !
YAY! Good to hear!
What an absolutely gorgeous looking pie! And it seems so easy – sure would impress my dinner guests!
Looks great but one question do you bake the pie with the topping the whole time or divide it as the recipe says
Sorry! I can see how my pictures were confusing. Yes, you do it like the directions say. Bake the filling for 25 minutes and then add the streusel and bake for the remaining time.
Oh my gosh I am so glad you were able to salvage the blueberries to make this pie.
Those pictures are so beautiful. The custard looks like a dream and the berries are so fresh!
What a beautiful pie! I love the twist on a fruit pie.
Thank you for the nice recipe. Have a wonderful day and week.
Mmm such a yummy pie! Love that topping!
This pie looks so good! I love that custard and blueberry filling 🙂
Yikes about your fridge! I’m a little happy that happened to you though, because it led you to make this yummy pie! I love the spin on the classic blueberry. Maybe one day I’ll grow into a blueberry pie lover like you, but for now it’s not my fav. I think the different texture and flavor that the custard brings to this would set me well on my way, though!