A couple of years ago we were invited to attend a Pi Day (March 14 - 3.14) pie party. We moved after that and decided to host our own Pi Day pie party for 3.14.15. We invited a bunch of friends and told everybody to bring a pie to share, then we ate, played games, and swapped leftover pie to take home. We even did awards for things like best crust, best filling, and the pie most likely to bring about world peace. This blueberry custard pie won the world peace award and it was totally deserving. I mean, juicy blueberries and a streusel topping in a creamy filling and buttery pie crust? How could anyone resist that kind of bliss? My friend Christina was kind enough to share the recipe with me and I made it for Easter dinner a few weeks later. It's a new favorite.
Blueberry Custard Pie
Filling:
1 cup (8 ounces) sour cream
3/4 cup sugar
1 egg
2 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
Streusel Topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened
1/2 cup chopped pecans
Preheat oven to 400 degrees F. In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon 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 topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown. Make sure your crust doesn't burn. Either use a crust shield or make a loose foil tent towards the end of baking.
Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.
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