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Creamy Blueberry Pie

Creamy Blueberry Pie

It's one of my favorites--not overly sweet, and good warm or cold with or without ice-cream. It's also easy to make.
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Prep Time 25 minutes
Cook Time 55 minutes
1 hour
Total Time 2 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 3  cups  fresh blueberries
  • 1  (9 inch)  deep dish pie crust
Custard for the Custard
  • 1  cup  white sugar
  • 1/3  cup  all-purpose flour
  • 1/8  teaspoon  salt
  • 2  eggs (beaten)
  • 1/2  cup  sour cream
Streusel for the Streusel
  • 1/2  cup  white sugar
  • 1/2  cup all-purpose flour
  • 1/4  cup  butter

Method
 

  1. Pre-heat oven to 350 degrees F (or 175 degrees C). Set aside the blueberries and the pastry shell.
  2. Mix together 1/3 cup flour and sugar. Stir in the sourcream and eggs. Pour the custard sour cream over the blueberries.
  3. Combine 1/2 cup sugar with 1/2 cup flour in a separate bowl. With a pastry blender, cut in the butter until the mixture looks like coarse meal. Spread the topping on top of the sourcream mixture and berries.
  4. Bake for 50-55 minutes in a preheated, hot oven or until the top is lightly browned. Cool on a wire rack.