Rating: 4.5 stars
844 Ratings
  • 5 star values: 673
  • 4 star values: 127
  • 3 star values: 34
  • 2 star values: 5
  • 1 star values: 5

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.

Recipe Summary

cook:
55 mins
additional:
1 hr
total:
2 hrs 20 mins
prep:
25 mins
Servings:
8
Yield:
1 9-inch deep dish pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Custard:
For the Streusel:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.

    Advertisement
  • 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.

Nutrition Facts

440 calories; protein 4.8g; carbohydrates 67.3g; fat 17.8g; cholesterol 68.1mg; sodium 250.3mg. Full Nutrition
Advertisement