Did you know that you can still actually enter pies to be judged at the state fair? There are many things I do not wish to be judged on (my fashion sense, the way I drive when my kids are late to school, the fine lines creeping across my face, to name a few), but if you must judge me, by all means, judge me by my pies.
This pie, specifically. I’m seriously considering entering this Streusel-Topped Blueberry Custard Pie in the upcoming Arizona State Fair Culinary Arts Exhibition in October. It may just be me and a bunch of old ladies from far-flung regions of this great state–places with goofy names like Tuba City and Why–people who still think of the state fair as an opportunity to display their skills instead of an opportunity to see Snoop Dogg in concert and eat fried Twinkies. But I’d kind of like the chance to showcase this gem of a pie, because it is deeeeelish.
Admittedly, “Streusel-Topped Blueberry Custard Pie” is a bit of a mouthful–literally and figuratively–and initially, sounds like a rather odd combination of flavors and concepts:
Streusel? On top of blueberry pie? Which is a custard?
But don’t let that deter you.
This is one special pie. Its mix of creamy blueberry custard with sweet, crunchy streusel is truly unique and has been a crowd-pleaser for its originality every time I’ve served it. If you’ve ever seen the movie Amélie, you may remember the title character’s delight at cracking the crust of a crime brûlée with a spoon to access the smooth custard underneath.
This pie offers a similar tactile pleasure, as its crunchy layer of streusel topping gives way to velvety custard beneath. And I think you’ll be pleasantly surprised by the way the cinnamony top complements the blueberry filling.
So what do you think? State fair-worthy? What pie would you enter in your state fair?
|Per Serving||% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4.5g||22%|
|Trans Fat 0g|
|Total Carb 39.9g||13%|
|Dietary Fiber 1.9g||7%|
|Vitamin A 5% · Vitamin C 11%|
|Calcium 2% · Iron 8%|
|*Based on a 2,000 calorie diet|
|Recipe analyzed by|
Streusel-Topped Blueberry Custard Pie
For the crust and filling:
- 1 9-inch unbaked pie crust
- 1 c. reduced-fat sour cream
- 1 egg
- 3/4 c. sugar
- 2 tsp. vanilla extract
- 2 Tbsp. flour
- 1/4 tsp. salt
- 2 1/2 c. blueberries
For the streusel topping:
- 1/4 c. brown sugar
- 3 Tbsp. flour
- 2 Tbsp. butter, softened
- 1/4 c. pecan pieces
- Preheat oven to 400 degrees. Roll pie crust to a diameter of 10 inches and place in the bottom of a 10-inch pie plate.
- In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 Tbsp. flour, and salt. Fold in blueberries. Pour the mixture into the pie crust. Bake 25 minutes. (You may want to cover the edges with foil or a crust shield to prevent excessive browning.)
- In the meantime, prepare streusel: in a small bowl, combine brown sugar and flour, then work the butter in with a fork or your fingers. Stir in pecans.
- After 25 minutes of baking, sprinkle streusel over the top of the blueberry filling. Return to oven and bake an additional 15-20 minutes until the filling is no longer jiggly and the topping is nicely browned. Cool 30 minutes before serving, or serve chilled.