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Streusel-Topped Blueberry Custard Pie

A crunchy layer of streusel gives way to velvety blueberry custard underneath in this truly unique pie.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Servings: 8


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.