Streusel-Topped Blueberry Custard Pie

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?

Nutrition Facts
Servings: 9
Per Serving % Daily Value*
Calories 276
Total Fat 12g 15%
Saturated Fat 4.5g 22%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 204mg 9%
Potassium 91mg 2%
Total Carb 39.9g 13%
Dietary Fiber 1.9g 7%
Sugars 24.8g
Protein 3.5g
Vitamin A 5% · Vitamin C 11%
Calcium 2% · Iron 8%
*Based on a 2,000 calorie diet
Recipe analyzed by 
Print Recipe
Streusel-Topped Blueberry Custard Pie
A crunchy layer of streusel gives way to velvety blueberry custard underneath in this truly unique pie.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
Recipe Notes
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Raspberry Cornmeal Muffins

 

Generally, I’m not much into specialty ingredients. If it can’t be found with relative ease at my local Fry’s or Trader Joe’s, I tend to feel I can pretty well do without it or find a reasonable substitute. We don’t need no hifalutin’ muscovado sugar, soy flour, or buffalo yogurt around here, thankyouverymuch. Especially here on the blog, I like to feature recipes that don’t require excessive effort, whether in techniques used, time spent, or ingredients called for. (And I tend to roll my eyes and click right past when other food bloggers post recipes that want you to track down some vegan hemp matcha flax milk. Ain’t nobody got time for that, and the 2% in my fridge will work just fine.)

But today I’m going to make a small exception to my no-specialty-ingredients policy, because my muffin world was recently rocked by the discovery of whole grain medium-grind cornmeal. (Yes, when you make muffins as often as I do, you can legitimately claim to have a “muffin world.”) My dear husband brought me back some cornmeal from the U.S. to Germany when I couldn’t find any here, and lo and behold, it was whole grain medium-grind–something I had never heard of before, since I always buy the cheapo generic 89-cent cornmeal.

Bob’s Red Mill…the FANCY stuff

When I used this semi-specialty ingredient to make the Raspberry Cornmeal Muffins featured here, I fell in loooooove with the result. The grittier texture it yields might not to everyone’s taste, but I found it super hearty and satisfying, like the kind of cornbread the pilgrims would have had at the first Thanksgiving before we got all technologified with grinding our cornmeal into powder.

Come to find out, there is also a difference between whole grain cornmeal and “regular” cornmeal not labeled as whole grain. As a nutritionist, I’m embarrassed to say I’ve never really given whole grain corn much thought, but it stands to reason that, just like with any other grain, when the bran, germ, and endosperm of the corn are left intact, the corn will be more nutritious. Therefore, whole grain cornmeal contains more fiber and B vitamins than non-whole grain. Bonus! Awesome taste and texture PLUS better nutrition. And some mega-tasty muffins to use it in.

So there you have it…not too crazy a special ingredient, but maybe a fun one to give a try. After all, the Bob’s Red Mill brand seems to be sold in most mainstream U.S. grocery stores, so I imagine whole grain medium-grind cornmeal won’t be too tough to find if you want to try using it in these summery, bursting-with-berries muffins. When you taste them fresh out of the oven with a schmear of butter and a sprinkling of cinnamon-sugar, I think you’ll agree they’re worth it.


Print Recipe
Raspberry Cornmeal Muffins
Medium-grain whole wheat cornmeal gives these summery, bursting-with-berries muffins their hearty texture.
Course breakfast
Servings
muffins
Course breakfast
Servings
muffins
Instructions
  1. Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine all-purpose flour, whole wheat flour, cornmeal, salt, and baking powder.
  3. Make a well in the center of the dry ingredients and add melted butter, eggs, honey, sugar, yogurt, and milk, stirring to combine. Gently stir in frozen raspberries.
  4. Divide batter among the prepared muffin cups and bake 18-20 minutes.
Recipe Notes

A Love Letter to Food Original Recipe

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