Sunday, July 11, 2010

Blueberry Custard Crunch Pie

Can you say, "YUM?" I made this pie on the Fourth of July (hey, that rhymes) and it was well-loved. The crunchy topping just makes it, you know? I recommend using a full-fat sour cream to prevent any unfortunate results. And if you don't have one of these:

ie: a pastry cutter

you should get one. It's much easier to make streusel topping. But if you don't have one and can't run out right this second to get one, you can use two knives or two forks and cut them in a criss-cross fashion.

adapted from True Blue Custard Crunch Pie on

1 cup (or 8 oz) sour cream
3/4 cup sugar
1 egg
2 Tbsp. flour
2 tsp. vanilla
1/4 tsp. salt
2 1/2 cups fresh blueberries
1 (9-inch) unbaked pie crust

Streusel topping:
4 1/2 Tbsp. cold butter
3 Tbsp. sugar
6 Tbsp. flour
6 Tbsp. brown sugar

Preheat oven to 400 degrees. Place pie crust on small cookie sheet. In a medium mixing bowl, beat together sour cream, sugar, egg, flour, vanilla, and salt until smooth. Fold in blueberries. Pour into pie crust. Bake for 25 minutes.

Meanwhile, in a small bowl, combine butter, sugar, flour, and brown sugar with a pastry cutter until crumbly. After the first 25 minutes, sprinkle topping over pie and return to oven. Bake for an additional 15 minutes. Cool on a wire rack. Can be served warm or chilled.

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