Summer Sweets | Blueberry Custard Crumb Pie

DinnerDork [ \ˈdi-nər\\ˈdȯrk\ ]

blueberry_crumb_pie

This is one of my favorites for Independence Day and Labor Day celebrations. Serve with a side of whipped cream and sliced strawberries for the perfect festive treat! Check out the DinnerDork Member Community for the Perfect Pie Crust recipe to accompany this tasty treat!

Ingredients

 

•3 cups blueberries thawed, if using frozen
•1 pie shell (homemade or store-bought)

Custard Filling:

•1 cup sugar
•2 beaten eggs
•1/3 cup all-purpose flour
•1/8 tsp salt
•1/2 cup sour cream

Crumb Topping:

•1/2 cup sugar
•1 tbsp brown sugar
•1/2 cup all-purpose flour
•1/4 cups butter, cold

 

Prep time: 15 minutes

Bake time: 50 minutes

 

Instructions

 

 

Preheat the oven to 350 degrees. Wash and dry the blueberries; if using frozen be sure that they are thawed and dried.

blueberries
You’ll need (2) bowls. In one bowl: combine the ingredients for the custard filling, mix well and set aside.
custard
In another bowl: Mix the 1/2 cup of white sugar, 1 tbsp brown and 1/2 cup of flour for the crumb topping. Combine well. Then use a pastry cutter (or (2) butter knives moved in a criss-cross motion) to cut the butter into the flour mixture until it resembles crumbs.
Layer the blueberries and custard filling into the pie crust.
Blueberry_pie_filling
Top with the crumb topping mixture. Bake for 50 minutes, and cool before serving.
blueberry_pie_slie