Blueberry Custard Pie

Blueberry Custard Pie

Fresh blueberries baked into a custard-like filling and topped with sugary crumbs make this Blueberry Custard Pie a true winner.
Cook Time 1 hr 10 mins
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

Crust

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 cup butter-flavored Crisco
  • 3 tbsp ice water

Filling

  • 3 cup fresh blueberries
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/8 tsp salt
  • 2 Nature's Yoke eggs, beaten
  • 1/2 cup sour cream

Crumbs

  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/3 cup butter

Instructions
 

Crust

  • Combine flour and salt. Cut in Crisco. Add water, a little at a time, with a fork. Roll out and place in 9" pie pan. Crimp edges.
  • Preheat oven to 350 degrees F. Place blueberries in the pie shell and set aside.

Filling

  • Combine sugar, flour and salt. Add eggs and sour cream, stirring until blended.
  • Pour the sour cream mixture over the blueberries.

Crumbs

  • In another bowl, combine sugar and flour. Cut in the butter with pastry blender, until the mixture resembles coarse meal.
  • Sprinkle the topping over the sour cream mixture. Bake for 60-70 minutes or until lightly browned. Cool on wire rack.

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