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.
Prep Time 25 minutes mins
Cook Time 55 minutes mins
1 hour hr
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine American
- 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
Pre-heat oven to 350 degrees F (or 175 degrees C). Set aside the blueberries and the pastry shell.
Mix together 1/3 cup flour and sugar. Stir in the sourcream and eggs. Pour the custard sour cream over the blueberries.
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.
Bake for 50-55 minutes in a preheated, hot oven or until the top is lightly browned. Cool on a wire rack.