True Blue Custard Crunch Pie Recipe -
True Blue Custard Crunch Pie Recipe
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True Blue Custard Crunch Pie
A fresh blueberry pie with a sour-cream custard and crunchy streusel topping. See more
  • READY IN 55 mins

True Blue Custard Crunch Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2009

Oustanding! Perfect texture and flavor - not overly sweet, full-on blueberry-ful. I increased the filling by 1/2 (using 1/2 of a beaten egg) to fill a deep-dish pie pan, so mine needed about 15 minutes longer baking time. This sets and slices beautifully when chilled (I didn't serve any until I chilled it, so I'm not sure how it does warm). Thanks for the recipe!

Most Helpful Critical Review
May 13, 2010

Nice texture, but not sweet enough for us.

Aug 23, 2010

This was big on flavor but short on looks in my view, particularly the topping. Hubs really enjoyed it, however, describing it as full of blueberry flavor and pleasantly sweet, and in my book that's what counts.

Jul 13, 2009

This was incredibly simple to make and very delicious. The center wasn't set at all when I pulled it out after 25 minutes to add the topping, so I baked for an additional 10 minutes before adding the topping. Also, one of my dinner guests is allergic to tree nuts, so I substituted brown sugar for the pecans, and it was still very flavorful and crunchy.

Apr 24, 2009

I've been making this pie for over 30 years and it's never failed to be enjoyed! It's simple preparation is a bonus to a great dessert. It needs NO tweeking!!!

Aug 17, 2009

Big TY to Janpie for showing me this recipe...It is as delicious as she said and then some...Doubled the recipe and made 2 pies for two reasons, SOOOO many fresh blueberries and SOOOO many teens to feed, 7 at the time...both pies were gone in the blink of an eye...

Apr 28, 2009

This lucious, creamy, mouth watering pie was a big hit for my family. I cannot explain how wonderful it was. You will just have to try it out. You will NOT be disappointed!!!

Jul 14, 2009

This pie was super easy and delicious! I followed the recipe just used splenda and light sour cream. The cooking time is perfect! Thank you Nonnie Z for a wonderful pie!


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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