creamy blueberry pie

creamy blueberry pie
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

03/29/2017
creamy blueberry pie, Blueberry Pie recipe PT10M PT2H 6 435 calories

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