Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Spread blueberries over the bottom of the graham cracker crust.

  • Mix 1/2 cup flour, white sugar, and salt together in a bowl.

  • Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.

  • Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.

  • Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.

Cook's Notes:

Substitute regular pie crust for the graham cracker crust if preferred.

You can use white sugar in place of the brown sugar in the topping, or a little bit of both. Use less sugar for less sweetness.

Nutrition Facts

497 calories; protein 5.6g 11% DV; carbohydrates 66.2g 21% DV; fat 24.5g 38% DV; cholesterol 85.4mg 29% DV; sodium 321mg 13% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/06/2019
I think I would have preferred it with a regular pie crust but it was still yummy. Read More
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