True Blue Custard Crunch Pie Recipe
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True Blue Custard Crunch Pie

By: Nonnie Z  
"This is delicious warm and even better after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so simple to prepare."

Rating: This weblink has been rated 47 times with an average star rating of 4.7 Read Reviews (42)

Rate/Review | 1,280 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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
  •  
  • Topping:
  • 3 tablespoons all-purpose flour
  • 2 tablespoons white sugar
  • 3 tablespoons chilled butter, cut into small pieces
  • 4 tablespoons chopped pecans

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  3. Bake in the preheated oven for 25 minutes.
  4. While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
  5. Bake until the topping is golden brown, about 15 additional minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 378 | Total Fat: 21.2g | Cholesterol: 50mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2009 by Charlene C. 
I've been making this pie for over 30 years and it's never failed to be enjoyed! It's simple... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Oustanding! Perfect texture and flavor - not overly sweet, full-on blueberry-ful. I increased... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by Annabelle Supporting Member (Click to learn more about Supporting Membership)
This was incredibly simple to make and very delicious. The center wasn't set at all when I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2009 by emmajill8103 
This lucious, creamy, mouth watering pie was a big hit for my family. I cannot explain how... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2009 by Janpie 
I just made this the other day and OMG it is delicious!. I wasn't going to use the pecans... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2009 by JenCooks 
I made this exactly as written, and it was perfect. I brought it to a birthday party, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2009 by VICKI 
I am not usually a huge fan of blueberry pie. My husband is though, so I made this one. We all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by Julie 
This pie was super easy and delicious! I followed the recipe just used splenda and light sour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by SHERA1088 
Super easy and fast to put together. Great way to use blueberries! Will make this again, thanks! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2009 by mrsjns Supporting Member (Click to learn more about Supporting Membership)
Fabulous and easy! I substituted vanilla yogurt for the sour cream (since I had none of that... MORE

 
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