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Blueberry Custard Pie with Pecan Crumble

 

I just love blueberries and pie, especially my blueberry custard pie. While traditional blueberry pie is mouth-watering and delicious, sometimes its fun to completely change it up!

In the spirit of something new I created this sinfully decadent blueberry custard pie topped with a pecan crumble. They say a picture is worth a thousand words, but a picture of this pie can only go so far in capturing the amazing nutty topping with blueberry juice bursting from the fruit in a creamy custard. I want another piece just writing this! Don’t forget to top with French Vanilla ice cream.

 

Blueberry Custard Pie

 

Ingredients:

Pastry
1 3/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoons water
1 egg, beaten

Filling
1 cup sour cream
3 ounces cream cheese
1 large egg
3/4 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
4 cups blueberries, washed and picked over

Crumb Topping
1/2 cup all-purpose flour
1/3 cup sugar
1/3 cup light brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3/4 cup chopped pecans or walnuts

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Preparation:

Pastry:
1. Combine flour, sugar, cinnamon and salt in a large bowl. With a pastry blender cut in the butter to the consistency of coarse cornmeal. Sprinkle in water one tablespoon at a time and mix until pastry holds together. Shape pastry into a ball.

2. On a lightly floured surface, roll out pastry into an eleven inch round. Fit into a nine inch pie plate. Turn extra dough around the edges into a rim and flute or crimp raised edge. Just before placing blueberry filling in the pie shell, brush with beaten egg.

Filling:
3. Combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in a bowl. Beat thoroughly until smooth. Preheat oven to 450 degrees F. Fill the pie shell with blueberries, then pour the cream mixture over the blueberries. Bake ten minutes at 450 degrees F, then reduce temperature to 350 degrees F and bake 35-40 minutes.

Crumb Topping:
4. Mix flour, sugars, cinnamon, salt, butter and nuts in a bowl. Blend to form a crumbly mixture.

5. After baking your pie, remove it from the oven and let cool. Then distribute the crumb mixture evenly over the top. Return to your oven and bake an additional 10-15 minutes.

 

Enjoy!

 

GDMM_CustardPie2

 

 

More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com

 

2 Comments

2 Comments

  1. Pingback: Mediterranean Quinoa Salad with Feta and Olives - BuzzChomp

  2. Pingback: Grilled Swordfish with Mediterranean Salsa - BuzzChomp

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