Blueberry Custard Pie with Buttery Pecan Streusel

For 8 Slices (9-inch pie), Blueberry Custard Pie with Buttery Pecan Streusel keeps the list centered on egg, all-purpose flour and salt. Set aside about 70 minutes.

• Yield 8 Slices (9-inch pie)
• Ready in 70 minutes
• Prep 25 minutes
• Cook 45 minutes

Ingredients

Blueberry Filling and Pie Crust

• 1 cup ( 227 g ) sour cream
• ¾ cup ( 159 g ) granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 3 cups ( 510 g ) fresh blueberries
• 1 9-inch unbaked pie crust, rolled out and placed in 9-inch pie plate

Streusel Topping

• ½ cup ( 106 g ) lightly packed brown sugar
• ⅓ cup ( 47 g ) all-purpose flour
• Pinch of salt
• ¼ cup ( 57 g ) salted butter , softened
• ¼ teaspoon vanilla extract
• ½ cup chopped pecans

Instructions

1. Preheat the oven to 375 degrees F.
2. Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking.
3. For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked, chilled pie crust.
4. Bake for 25 minutes. While the pie bakes, make the streusel topping by combining the brown sugar, flour and salt in a medium bowl. Mix in the softened butter and vanilla with a couple forks, pastry blender or with your hands until the mixture is evenly combined and has the texture of wet sand. Toss in the chopped pecans and combine until they are evenly mixed into the topping.
5. Crumble the streusel topping over the pie after the first 25 minutes of baking. Return the pie to the oven and bake for 15-20 minutes until the filling is set. Cover the outer edges of the crust if needed to prevent over browning.
6. Let the pie rest for 15 minutes or so before serving warm. The pie can also be cooled and refrigerated up to a day and served chilled or at room temperature (or lightly warmed in an oven or microwave).

Let the center settle before you cut it, or the slices will slump.