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5 from 1 vote

Creamy Blueberry Pie

Creamy Blueberry Pie is an amazing dessert that perfectly sweetened. Made with a rich, custard filling and topped with delicious crumble!
Course Dessert
Cuisine American
Keyword Blueberry Cream PIe, Blueberry Custard Pie, Blueberry Pie, Creamy Blueberry Pie
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Servings 8
Calories 449kcal
Author Jen

Ingredients

  • 1 9" Deep Dish Pie Crust
  • 3 cup Blueberries

Custard:

  • 1 cup Sugar
  • 1/3 cup Flour
  • 1/4 tsp Salt
  • 2 Eggs beaten
  • 3/4 cup Sour Cream

Streusel:

  • 1/4 cup Flour
  • 1/4 cup Sugar
  • 1/4 cup Brown Sugar
  • 1/4 cup Quick Oats
  • 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 3 tbsp cold Butter cut into small pieces

Instructions

  • Preheat oven to 350.
  • Use a fork to dock the bottom of the pie crust.
  • Place pie weights in the crust and bake for 10 minutes.
  • Allow to cool and remove weights. Set aside.
  • In a medium bowl whisk together 1 cup of sugar, 1/3 cup of flour, and 1/4 teaspoon of salt.
  • Add beaten eggs and sour cream.
  • Stir until well blended.
  • Place the blueberries in the crust.
  • Pour custard mixture over blueberries. Set aside
  • In a large bowl, add 1/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, Quick Oats, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Whisk together.
  • Add cold butter and work with a pastry cutter until fully incorporated.
  • Crumble so pieces are no larger than pea-sized.
  • Sprinkle the topping over the pie.
  • Bake for 50 to 55 minutes until golden brown.

Notes

The pie is finished baking when the center is set and just slightly jiggly. Serve warm or cold. Store in refrigerator for 3-4 days.

Nutrition

Calories: 449kcal | Carbohydrates: 69g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 246mg | Potassium: 144mg | Fiber: 2g | Sugar: 44g | Vitamin A: 355IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg