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This is delicious warm and even better after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so simple to prepare.
Ingredients
Topping
- 3 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 3 tablespoons chilled butter, cut into small pieces
- 2 teaspoons five-spice powder (Optional)
- 4 tablespoons chopped pecans
- 8 ounces sour cream
- ¾ cup sugar
- 1 egg
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 ½ cups fresh blueberries
- 1 (9 inch) unbaked pie crust
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
Step 3
Bake in the preheated oven for 25 minutes.
Step 4
While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour, 2 tablespoons sugar, and five-spice powder. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
Step 5
Bake until the topping is golden brown, about 15 additional minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat9g | 44% |
| Cholesterol47mg | 16% |
| Sodium245mg | 11% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber2g | 9% |
| Total Sugars27g | |
| Protein4g | |
| Vitamin C5mg | 24% |
| Calcium46mg | 4% |
| Iron1mg | 7% |
| Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I’ve been making this pie for over 30 years and it’s never failed to be enjoyed! It’s simple preparation is a bonus to a great dessert. It needs NO tweeking!!!
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This pie was delicious! It was very simple to make. I made it in a stoneware pie pan, so it took about 10 minutes longer to cook (after the topping was addend) than the recipe called for. I will definitely make this again!
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This lucious, creamy, mouth watering pie was a big hit for my family. I cannot explain how wonderful it was. You will just have to try it out. You will NOT be disappointed!!!
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I made this exactly as written, and it was perfect. I brought it to a birthday party, and people raved and said that it was the best blueberry pie they’ve ever had! Please use fresh blueberries! Also, I only had whole pecans, so I ground them in the food processor, and the pieces ended up smaller than regular chopped pecans. Next time I will use half chopped pecans and half smaller pecans ground in the food processor–I think that will make a really crunchy topping! Thank you for a great recipe, it’s a keeper.
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There were no fresh blueberries at the store so I had to use frozen. Even so, it was so good I can’t imagine it better.
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This pie is awesome! Very easy and we all loved it.
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Probably one of the best pies that has ever been made. It is so delicious and easy. Absolutely everyone who tried it loved it. I will be making this again and again and again!
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I just made this the other day and OMG it is delicious!. I wasn’t going to use the pecans because I didn’t have any but decided to wait a day and get a tiny bag in the baking section of the store. The crunch it gives to the topping is perfect. Wonderful with a little ice cream on top as well as plain. Definitely plan to make this again.
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I really liked the blueberries and topping, but the custard part really didn’t add anything special for me. It wasn’t bad, it just really wasn’t like I expected.
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Fabulous and easy! I substituted vanilla yogurt for the sour cream (since I had none of that on hand), and the results were scrumptious! The taste and pop of the fresh berries comes through wonderfully…not overcooked, not mushy. The “custard” is light and smooth, not overly eggy (maybe that’s what the other reviewer expected). Great warm, but keeps nicely in the fridge. You can zap pieces in the micro to warm if desired. Put this together in a snap, all by hand. No need for the mixer.
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Oustanding! Perfect texture and flavor – not overly sweet, full-on blueberry-ful. I increased the filling by 1/2 (using 1/2 of a beaten egg) to fill a deep-dish pie pan, so mine needed about 15 minutes longer baking time. This sets and slices beautifully when chilled (I didn’t serve any until I chilled it, so I’m not sure how it does warm). Thanks for the recipe!
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This pie was super easy and delicious! I followed the recipe just used splenda and light sour cream. The cooking time is perfect! Thank you Nonnie Z for a wonderful pie!
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This was incredibly simple to make and very delicious. The center wasn’t set at all when I pulled it out after 25 minutes to add the topping, so I baked for an additional 10 minutes before adding the topping. Also, one of my dinner guests is allergic to tree nuts, so I substituted brown sugar for the pecans, and it was still very flavorful and crunchy.
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Super easy and fast to put together. Great way to use blueberries! Will make this again, thanks!
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I am not usually a huge fan of blueberry pie. My husband is though, so I made this one. We all loved this. It is beyond good and not too sweet.
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This is so simple to make and has huge flavor. The custard with all the blueberries is a little bit of heaven and the streusel just elevates this even more. Will make again for sure. Thanks Nonnie!
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Yumm, made just as said, but doubled the toppping, bake just a bout 10 minutes longer,,so good
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I have made this twice this month. It is fantastic! The streusel topping makes it!
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LOVED, LOVED, LOVED this pie! Made exactly as written and would not change a thing! This is truely one of the best pies that I have ever made or eaten. It came together so easily and tasted FANTASTIC both warm and cold. Will definately be a regular at my house! Thanks for posting. 🙂
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Thought this was a very good pie!
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Very good pie! I doubled the amount of topping for a 26 cm pie (10 inches and 1/2). For the crust I used the recipe “Pie Crust IV” on this website, also doubled. It is great with vanilla ice cream! Yummy!
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Absolutely delicious!! Husband loved it! Followed the recipe exactly and found it very easy. Would like to try it using peaches or raspberries. Thanks for sharing the recipe.
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I don’t know, maybe it’s me. I thought it was just okay. It was easy to assemble but I don’t think I’ll make it again.
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This was amazing and easy to make. The only thing I would change next time would be to leave out the pecans in the topping (just a personal preference). Will be making again.
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It was pretty good.
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This was a big hit with my father-in-law and husband. MY FIL said it was the best one I have made (and I make a lot of pies). I really enjoyed it too.
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Very good and so easy to make. The fact that it calls itself a “custard” pie is misleading I think. There is only one egg and altho delish, it doesn’t have the typical custard consistency. I used almonds instead of pecans because that was all I had….I agree you need the nuts for the crunch on top. It was so lovely from the oven I took a picture of it!!
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This pie was absolutely excellent. The prep was extremely easy and the pie has a great taste!
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This pie was fantastic! It was the perfect balance of sweet and tart, easy to make, and my family loved it. I used plain yogurt in place of the sour cream and added a little cinnamon to the filling.
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Wonderful. I made the pie exactly as the recipe called for and it was perfect. I am not a big fan of blueberry pie but this was not too sweet and with the crunch of the pecans it had nice contrasts in flavor and texture.
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Excellent recipe as is. Have also played around: 1. used the crunch topping on other similar pies; 2. subbed meringue for crunch topping; 3. added a healthy size TBLS of lemon zest to cream filling (Lemon/blueberry combo is personal favorite). All great. Obviously, I’ve made this several times. The first time, it was gone in less than 24 hours. Made great breakfast! (It has fruit & eggs so it counts.)
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Big TY to Janpie for showing me this recipe…It is as delicious as she said and then some…Doubled the recipe and made 2 pies for two reasons, SOOOO many fresh blueberries and SOOOO many teens to feed, 7 at the time…both pies were gone in the blink of an eye…
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I took this to a dinner party last night. Everyone loved it. The streusel on top was fantastic and really added to the over-all yumminess. I did make more streusel than called for, and toasted the pecans first. I cut the sugar in the pie down by a third. I’m not a sweet sweet lover and found this to be perfect. I served it with vanilla ice cream. I’ll definitely make it again.
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I made this recipe last night and it was fantastic! My husband loooved it! I used a thin granola pie crust and looked very beautiful and elegant. Super simple and easy to make it. Good recipe for fresh blueberries! Thanks!
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Nice way to use up a bounty of blueberries. You can’t ask for an easier recipe, especially if you use a refrigerated pie crust. I baked it as directed and as others stated it didn’t test done, but I took it out anyway and it solidified on standing. I thought it was tasty–my husband loved it!
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This is a great pie recipe. I made it for my parents and husband and all loved it! My husband said this is one of the best pies he has had and he doesn’t even like blueberry pies usually. He loved the consistency and that when you sliced into the pie, a whole piece came out and you didn’t lose any of the filling. I did add a bit of cinnamon to the filling and more to the topping. I just couldn’t see the topping without a little cinnamon. It worked well! Great recipe!
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I made this for my FIL, who LOVES blueberries. He gave it 5 stars & then some! I baked an additional 10 minutes(added 5 min before the topping & ended up having to add 5 more min after adding the topping), covering the crust w/foil so it wouldn’t burn after the first bake.
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Yum!
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I didn’t have enough sour cream so we used banilla yogurt for the other half. It was very sweet but absolutely delicious!
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Sooooo great! I used frozen blueberries and followed the recipe exactly. Fisrt time I’d tried making a custard pie but it won’t be the last!
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I have trouble rating this pie. For the first time I baked this pie with blueberries and it was a little bland, lack of blueberry flavor. Then I tried to make this pie with apples and it turned out fantastic. I used brown sugar with apples. Half of my pie was eaten less in 30 min. All I can say, thank you for my new applepie recipe.a
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I loved this pie! I added a layer of rolled out almond paste to the raw pie dough before I filled it. This was the ticket to a yummier pie! I did have to bake it longer then it stated as well. I added crushed toasted almonds instead of the pecans and it was delish!! A scoop of vanilla and this is a real winner! MMM Fabulous:) Thank You Nonnie
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This pie is so good that it should be illegal! I left the nuts out because I don’t like them and used fat free sour cream and it still turned out unbelievably delicious!!!
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Very good, everyone loved it even better the next day with coffee for breakfast.
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Delicious! perfect summer pie when served cold!
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I made this as one of my mom’s b-day pies. This has been getting a lot of attention on the RE and I’d been looking forward to trying it out. Our 6 year old niece deemed it her favorite of the 3 and everyone else seemed to enjoy it, too. I followed the recipe, though I did have to sub frozen blueberries for fresh due to seasonality. I also subbed almonds for pecans per personal preference. I have to rate it “4” because the baking time was substantially off for me. I baked per the recipe and when I went to pack the pie realized it was SUPER un-set, so I actually placed it back in the oven (for about 20 min) to set up. If I make this again, I will prob make 1.5X the amount of topping, too.
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My family loved this it was very easy to make and very good!
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This is a very good pie! I made it with frozen blueberries (fresh are out of season here, and super expensive) and it turned out just fine. I really liked it, as did some of my siblings. My dad, however, preferred my usual blueberry pie recipe, so I suppose that this isn’t for everyone. Other than using the frozen berries, I made this exactly as written. If I make it again, I will probably use less vanilla and add some cinnamon to both the filling and topping. I felt that the combination of flavors and textures were awesome in this pie…the topping really made it special. Thanks for sharing the recipe!!!
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I have my own blueberry bushes so I needed to use up what I had in the freezer before my new crop comes in this year. I made this last night and it was great. I had to cook about 10-15 minutes longer only because my berries were frozen. My husband loved it. This is definitely a keeper. The topping compliments the berries.
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I made this pie today and my husband loved it! I used 150 grams of blueberries; less than the recipe though.
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Nice texture, but not sweet enough for us.
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So yummy with or without the pecans. Not all my family loves nuts so I have to make it without sometimes. Number 1 recipe on my list for this summer.
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Absolutely the best dessert! I’ll be making this again and again. I used frozen blueberries, frozen pie crusts, omitted the pecans, and upped the flour/sugar to make up for the missing nuts. Amazing! I didn’t even dirty my mixer, just mixed by hand. Can I say more? My new favorite! UPDATE: I used a crust made of 6 oz cream cheese, 1 c. butter and 2 cups flour. Chill at least an hour or up to a week. Roll dough fairly thick and place in pan. Trim edge leaving an inch or so around. Fold under and flute edge so it stands up a bit to hold more filling. I doubled the filling and most of it fit. I baked the rest in a custard cup, lined with trimmed pie crust. The pie took quite a long time to bake – I’m guessing over an hour. Bake until the center is set, then top with crumble. The crumble seemed like it had too much butter, so I added about 2 T. more each of flour, sugar and pecans. Bake until browned – using the broiler if needed. The crust baked up nice and crisp.
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Very nice. My first fresh blueberry dessert, made at my daughters request. I served it warm with vanilla bean ice cream and homemade whipped cream. Delicious. Increased topping.
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This is really good. Just the right amount of sweetness and loads of blueberry flavor. And it was super easy to put together. I did use frozen berries since that is what I had on hand. Also the crumb topping that I made just kind of sunk down into the pie when I put it on top. Don’t think its the recipe, I have never been able to make a good crumb topping. 🙁 But it was good anyway 🙂
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A SUPER easy, awesome dessert! Here are the things I did differently . . . 1. I used about 1 1/2 cups of fresh blueberries and about 1 cup of fresh blackberries. The store didn’t have enough blueberries 🙂 I cut the larger blackberries in half as well. I think that any combination of berry would have been great with this pie (as long as you don’t mind the seeds from the blackberries, etc). 2. Used a frozen (but thawed) 9 inch deep dish pie crust. I thought about increasing the filling but didn’t have enough sour cream so I just used the original amount. It worked out just fine! 3. Used lite sour cream. 4. I did use pecans for the topping but you really wouldn’t have to. I don’t know if I would add them again. 5. Covered the crust of my pie with tin foil so it wouldn’t burn after I add the crumble topping. Baked until the crumble topping was a golden brown and the center looked set — this took longer than the 15 minutes. 6. The pie was pretty good warm but AWESOME the next day cold.
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This is very tasty. I followed the recipe as written except that I didn’t have the full amount of sour cream on hand so I used half sour cream and half cream cheese. We served it cold and at room temperature and it was great either way. We will make this again.
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Amazing and easy pie! i added a cup of raspberries and doubled the crumb topping and it turned out great! However, i had to double the cooking time because it wouldn’t set, but that was my only obstacle.
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This pie is outstanding! I made as written using a homemade pie crust and it turned out wonderful. The creamy, custardy filling contrasts nicely with the bluberries and the cooking time was right on. Everyone loved it!
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This was my first attempt at a blueberry pie since I needed to use up my blueberries before they went bad. Let me just say YUMMY!! This is a hit and I will definitely make again!! I didn’t change a thing and made recipe as is. 🙂
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A little different and very good. My son-in-law does not care for nuts in desserts so I substituted toffee bits for the pecans which made it a little sweeter but very nice flavor. Next time I’ll cut the sugar in the topping to balance it. I also baked it a bit longer to make the topping nice and crunchy and it was even after being refrigerated. Thanks for this recipe!
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I took this to a 4th of July party and people raved about it. I followed the directions exactly except for the baking – mine took probably 15 min longer (10 longer for the first bake and then 5 longer for the topping). The only thing I’d do differently next time is make 2 pies!
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absolutely wonderful!!! did have to cook a little longer to get the middle to set. i had to give some away to keep from eating it all myself!!
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Pretty good, well recieved. I had never made a blueberry pie before, it was probably a little too creamy for my taste.
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Wonderful recipe! My family loved it and it was so easy to make. My only problem was I didn’t have “real” butter so the streusel topping wasn’t as good as it should’ve been. This will be my “go to” blueberry pie from now on.
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Made with cherries instead of blueberries. Everyone loved it.
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Delicious. I used 2 cups of sliced fresh strawberries and 1 cup of frozen blueberries. Otherwise, I followed the above directions. This made an eye appealing colorful pie. Plus, it was yummy.
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I’ll never make a blueberrie pie the conventional way again ! This is absolutely Fantastic !! We used fresh picked wild blueberries from the woods where we live !
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I added 1 cup fresh raspberries and used fresh blueberries, it was WONDERFUL!!! I will make this again!
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This was delicious! I didn’t think I was a blueberry pie fan, but this was great warm or cold!
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This pie is absolutely fantastic, and so easy to make. I did not use pecans in the topping because some of my family doesn’t like nuts. Instead, I added another tablespoon of flour and another tablespoon of sugar. I also used 1/4 teaspoon of pumpkin pie spice in the topping. We ate the pie cold, but I’m sure it is great warm too. I will be making this again, and I may try apples, cherries, or raspberries another time too. Thanks for a quick, easy recipe.
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Quite yummy and not quite like any other pie I’ve made before. It disappeared quickly and I will be making it again sometime soon. Five star recipe.
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How wonderful! I have a love hate relationship with blueberry pie, in that I love it, but it’s so sweet that I can rarely eat more than a few bites. Not this pie. I loved it, and am looking forward to eating it all week.
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Another winner! The family loves this pie. Better warm, we think, but tastes good cold, too. Very yummy!
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I’m a fan. Did a homemade oil crust and omitted pecans in topping because I didn’t have any, but even without, it was fantastic!
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This was big on flavor but short on looks in my view, particularly the topping. Hubs really enjoyed it, however, describing it as full of blueberry flavor and pleasantly sweet, and in my book that’s what counts.
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Very yummy. The crumbles make the pie!
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Yum! I had to bake it for about 15 minutes longer than it said, but it turned out perfectly! I love regular blueberry pie, but I like this better!
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YUM!! I really love this pie, and it was very easy to make – we’ll definitely have this again!!!
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Tastes good both warm and chiled. I’d add extra blueberries next time; plenty as writte, I just love blueberries!
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I made this for my brother’s birthday because he loves blueberry pie. He thought this was great and everyone else did too. I made the recipe as directed, except I realized too late that I didn’t have any walnuts, so I followed the advice of another reviewer and subbed in brown sugar instead. It was amazing!
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OH MY! This was heaven on a plate! I used a frozen pie crust and I changed the topping a little. I didn’t add pecans, but I did add 1 T. flour, 1 T. white sugar, 2 T. brown sugar and 2 T. oats…it made the perfect streusal topping. I had to bake the filling for 33 minutes and then 15 for the topping. I can’t wait to try other fruits with this!
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Great Pie! I am on my 3rd version this summer. I have added more blueberries, used splenda and whole wheat pastry flour and lite sour cream…just delicious! None of my guests have ever suspected that I made it a bit healthier. I make Martha Stewarts “Easy Pie Crust”, just because I prefer a butter crust versus oil/shortening. TRY THIS RECIPE—EASY AND DELICIOUS FOR LESS SKILLED BAKERS! Thank you!
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From the reviews, it looks like you all love this pie as much as I do. When I posted this recipe, I forgot to mention that I add 2 teaspoons of Chinese Five Spice or Cake Spice to the topping. It gives it that extra zing! Thank you all for reviewing so warmly! Nonnie Z
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This was an awesome pie. It’s a lot quicker to get in the oven than a traditional blueberry pie and only dirties a mixing bowl, so I doubt I’ll even go the boil-with-cornstarch route anymore. It’s so creamy and refreshing with the dairy, and the fresh blueberry taste comes through perfectly. I’ll probably try with other fruit too. For my preference I’ll use brown sugar in the topping but that’s all I would change, thank you so much for sharing.
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I am a novice cook and I was surprised by how easy this was to make. Delicious. I make this all the time. I actually love it the next day after it has chilled in the fridge.
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I followed this recipe to the letter and after 25 minutes it came out of the oven burned! I baked it on upper 3rd rack? Just hoping it tastes alright. As it has to go in for another 15 min with crumble topping, I turned oven down to 300 and keeping my fingers crossed!
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This dessert tasted pretty good, but is not really a custard pie. I followed the recipe and got a floppy mess when sliced and served. I would recommend cutting back on the sour cream and adding actual custard that will set.
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This was so quick and easy to make, as well as delicious. I didn’t slice it until it was chilled over night, and it sliced very well, but I imagine it wouldn’t do that when still warm. I used half blueberries, and half cherries because we like that fruit combination. Will make this again.
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Yum yum yum! Mixing by hand, this was ready to bake in less than 15 minutes – mix flour and sour cream 1st if you do. WHO CARES what it looks like it’s delish!
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I made this exactly as written except I used a pie shield for the entire baking time. I cooled it at room temperature and then refrigerated it overnight before serving with a little RediWip. I got five big thumbs-up from my guests. I’ll definitely make this pie again soon. Thanks for sharing this recipe, Baker Betty.
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This is delicious! I had to use plain low-fat yogurt instead of sour cream, and frozen blueberries-but had no problems with the pie setting up, though it had to bake 45 minutes total. I didn’t have pecans, so I processed brown and white sugars with the other ingredients plus a graham cracker. The result was very tasty, and visually pleasing. I didn’t have to add all of the topping since I wanted some of the filling to be visible. The topping browned very quickly- and I had to cover the edges with foil for the last 15 or so minutes or the crust would have burned. This is very easy and well worth the effort! I will definitely make this again. Thank you, Baker Beth!
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This is delicious! I had to use plain low-fat yogurt instead of sour cream, and frozen blueberries-but had no problems with the pie setting up, though it had to bake 45 minutes total. I didn’t have pecans, so I processed brown and white sugars with the other ingredients plus a graham cracker. The result was very tasty, and visually pleasing. I didn’t have to add all of the topping since I wanted some of the filling to be visible. The topping browned very quickly- and I had to cover the edges with foil for the last 15 or so minutes or the crust would have burned. This is very easy and well worth the effort! I will definitely make this again. Thank you, Baker Beth!
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This recipe is a keeper! I know it would lend itself well to other types of fruit.
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So easy to make and very good. Im still learning to bake/cook yet everytime I make something off this website it turns out wonderfully.
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I don’t usually like blueberry pie….but this is the best..love the flavor, texture… Just can’t stop eating it when I make it
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This is a VERY nice blueberry pie! I wasn’t so sure, but gave it a try and will definitely make this again. I did use less sugar in the filling, and only 2 T butter in the topping (and it was still too much, I think), so because adjustments were necessary I dropped it from 5 stars to 4.
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the best pie I ever made!
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I had to use frozen blueberries, but the pie still turned out just fine. I used walnuts because I didn’t have pecans. This is incredibly easy to make, and the “custard” holds the pie together when you slice it which is a big plus in my book!
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