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Creamy Blueberry Pie

By: Susan Meyer

"This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make."

Rate/Review | Read Reviews (355)

What to Drink?
	Coffee

Prep Time:
25 Min

Cook Time:
55 Min

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 9-inch deep dish pie

Ingredients

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
For the Custard:
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
For the Streusel:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.