Rating: 4.5 stars
176 Ratings
  • 5 star values: 141
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 0

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.

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • Bake in the preheated oven for 25 minutes.

  • 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.

  • Bake until the topping is golden brown, about 15 additional minutes.

Nutrition Facts

378 calories; protein 4.3g; carbohydrates 44.3g; fat 21.2g; cholesterol 47.2mg; sodium 244.7mg. Full Nutrition
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