Blueberry Custard Pie with Buttery Pecan Streusel
Take classic blueberry pie to new levels with a creamy custard filling and a buttery streusel topping. Yum!
Since fresh blueberry season lasts for approximately two seconds (at least where I live), you better get your hands on some of those little gems asap and make this pie.
It takes blueberry pie to all sorts of new levels.
Blueberries (of course). With a creamy custard-like filling. Topped with a very healthy dose of buttery, toasted pecan streusel. If your brain thinks like my brain, when it comes to streusel there’s only one clear choice: go big or go home.
This pie is insanely delicious and so easy to prepare.
No blind baking pie crusts.
No fancy shmancy ingredients.
Just a whole lot of fresh, juicy blueberries sitting under the perfect crumbly, crunchy topping and a creamy filling that warms my soul. Speaking of warm, this pie is delicious served warm. Or chilled. Or room temperature.
And if you think there’s no way I tried each of those scenarios, you are dead wrong; you and I probably need to spend more time together eating desserts in every fathomable situation. Because, research and friendship require it.
A perfect summer pie, that’s what this little blueberry number is. I mean, how can you go wrong with blueberries and cream smashed into a pie crust and topped with streusel? Goodness gracious.
Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:
All About Pie Making Equipment Essentials
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)
All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)
Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)
One Year Ago: 4th of July Menus! {THREE Fabulous Menus with Make-Ahead Instructions}
Two Years Ago: 30-Second Chocolate Turtle Cookie Sundaes
Three Years Ago: Brownie {& Fruit} Kebabs
Blueberry Custard Pie with Buttery Pecan Streusel
Ingredients
Blueberry Filling and Pie Crust:
- 1 cup (227 g) sour cream
- ¾ cup (159 g) granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups (510 g) fresh blueberries
- 1 9-inch unbaked pie crust, rolled out and placed in 9-inch pie plate
Streusel Topping:
- ½ cup (106 g) lightly packed brown sugar
- ⅓ cup (47 g) all-purpose flour
- Pinch of salt
- ¼ cup (57 g) salted butter, softened
- ¼ teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375 degrees F.
- Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking.
- For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked, chilled pie crust.
- Bake for 25 minutes. While the pie bakes, make the streusel topping by combining the brown sugar, flour and salt in a medium bowl. Mix in the softened butter and vanilla with a couple forks, pastry blender or with your hands until the mixture is evenly combined and has the texture of wet sand. Toss in the chopped pecans and combine until they are evenly mixed into the topping.
- Crumble the streusel topping over the pie after the first 25 minutes of baking. Return the pie to the oven and bake for 15-20 minutes until the filling is set. Cover the outer edges of the crust if needed to prevent over browning.
- Let the pie rest for 15 minutes or so before serving warm. The pie can also be cooled and refrigerated up to a day and served chilled or at room temperature (or lightly warmed in an oven or microwave).
Notes
Recommended Products
Recipe Source: pie and streusel adapted lightly from Christy at The Girl Who Ate Everything by way of AllRecipes (changed up the method just a little, used slightly more blueberries, added a pinch of salt and vanilla to the streusel)
This pie turned out great! I used frozen blueberries and just thawed and patted them dry before adding to the custard. Fun to try something new for our thanksgiving party.
I just made this for the second time and I LOVE IT! IT’s just so wonderful. I thought I wouldn’t like it chilled, but it was amazing at lunch today with a dollop of whipped cream. The streusel is just right, especially with the pecans. It’s just the best! <3
Just made this tonight and my husband declared it the best pie he’s ever had. My 3 yo thanked Heavenly Father for it in her bedtime prayer. Thank you for delicious recipes time and time again!
Hi Mel, I made your strawberry rhubarb pie with your crust—and it was the very best ever! I can’t wait to try this one but want to add fresh peaches if you think it might work. I love the idea of the “cream” with both blueberries and peaches. I wonder the ratio of each to use if you feel it could work?
Hi Lena, sounds like a great idea! Peaches are much juicier than blueberries so my only concern is that the filling might be more runny with the peaches added.
This was amazing. I cheated and used a pre-made pie crust, which made it even easier, but this is one of those recipes where you can’t believe the impressive finished product came out of such a simple recipe. One change I made: I used plain nonfat Greek yogurt instead of sour cream because that’s what I had, and it worked great! Plus it allowed me to later justify eating this for breakfast, because then it’s basically yogurt, fruit, and granola, right? Thanks, Mel! I’ll be making this for our family 4th of July celebration this year instead of my usual strawberry limeade pie.
I have been making a pie very similar to this for a couple years, with the main difference being almond extract instead of vanilla in the pie itself. It’s a strong flavoring so I only use 3/4 tsp. My streusel has no pecans and white sugar instead of brown, but now I really want to try this streusel!! But seriously, the almond extract makes this pie! You’ve got to try it! (Oh, and I use frozen wild blueberries, the small ones, and it turns out great – just takes longer to bake!)
You’ve inspired me to try a hazelnut version of this! I live in Oregon and blueberries and hazelnuts are classic local flavors. I usually have ground hazelnut / hazelnut flour on hand so I will use that. Thanks for the inspiration!
This pie was amazing! I love me a healthy amount of streusel regular blueberry pie is just okay to me but I loved this! And so easy! 10/10
This was amazing …. made for thanksgiving … it was the first pie finished and everyone raved about it …. sooo good ! Thank you
BLUEBERRY CUSTARD PIE WITH BUTTERY PECAN STREUSEL
A crowd pleaser! Thank you so much, Mel !
I used low fat sour cream and the pie tasted like blueberry cheesecake! Delicious!
I also used Immaculate Baking Company Refrigerated Pie Crusts that I purchase at Whole Foods. I’m sure that a buttery crust would be rich tasting, but this crust doesn’t have hydrogenated fats, much preferred as a heart healthy choice and the crusts bake perfectly. 5 Stars!
This pie is so good! I made this yesterday with your sour cream pie crust. I used frozen blueberries which I thawed and drained then followed your recipe exactly. It turned out amazing! Thanks for a great recipe!
Yummy, make sure you don’t put those blueberries in wet because I ended up having to bake mine for closer to an hour.
Any thoughts on making this a lemon/blueberry custard pie?
I think it sounds like a yummy combo! Maybe adding lemon juice and zest to the custard?