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My review
True Blue Custard Crunch Pie
36
Beth Zelle
"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
55 m servings 378Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 138167 Ratings
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Most helpful positive review
7/11/2009
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 ...
Most helpful critical review
5/13/2010
Nice texture, but not sweet enough for us.
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7/11/2009
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 ...
8/20/2010
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 t...
7/12/2009
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 addi...
4/24/2009
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!!!
4/27/2009
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!!!
8/14/2009
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...
5/6/2010
Absolutely the best dessert! I'll be making this again and again. I used frozen blueberries, frozen pie crusts, omitted the pecans, and upped the flour/sugar to make up for the missing nuts. Ama...
7/11/2009
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!
7/2/2009
I just made this the other day and OMG it is delicious!. I wasn't going to use the pecans because I didn't have any but decided to wait a day and get a tiny bag in the baking section of the stor...