Take classic blueberry pie to new levels with a creamy custard filling and a buttery streusel topping. Yum!

Since fresh blueberry season lasts for approximately two seconds (at least where I live), you better get your hands on some of those little gems asap and make this pie.

It takes blueberry pie to all sorts of new levels.

Top view of two white plates with slices of blueberry custard pie and the rest of the pie behind them..

Blueberries (of course). With a creamy custard-like filling. Topped with a very healthy dose of buttery, toasted pecan streusel. If your brain thinks like my brain, when it comes to streusel there’s only one clear choice: go big or go home.

This pie is insanely delicious and so easy to prepare.

No blind baking pie crusts.

No fancy shmancy ingredients.

Just a whole lot of fresh, juicy blueberries sitting under the perfect crumbly, crunchy topping and a creamy filling that warms my soul. Speaking of warm, this pie is delicious served warm. Or chilled. Or room temperature.

A slice of streusel-topped blueberry custard pie on a white plate.

And if you think there’s no way I tried each of those scenarios, you are dead wrong; you and I probably need to spend more time together eating desserts in every fathomable situation. Because, research and friendship require it.

A perfect summer pie, that’s what this little blueberry number is. I mean, how can you go wrong with blueberries and cream smashed into a pie crust and topped with streusel? Goodness gracious.

Also, if you are wanting an extra boost in pie making confidence, check out my Pie Boot Camp Series HERE! The series includes:

All About Pie Making Equipment Essentials

How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)

All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)

Double Crust Pies and How to Make an Easy Lattice Crust (Bonus: Printable for Easy Reference to Sum Up Pie Boot Camp)

One Year Ago: 4th of July Menus! {THREE Fabulous Menus with Make-Ahead Instructions}
Two Years Ago: 30-Second Chocolate Turtle Cookie Sundaes
Three Years Ago: Brownie {& Fruit} Kebabs


Blueberry Custard Pie with Buttery Pecan Streusel

4.71 stars (55 ratings)


Blueberry Filling and Pie Crust:

  • 1 cup (227 g) sour cream
  • ¾ cup (159 g) granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 cups (510 g) fresh blueberries
  • 1 9-inch unbaked pie crust, rolled out and placed in 9-inch pie plate

Streusel Topping:

  • ½ cup (106 g) lightly packed brown sugar
  • cup (47 g) all-purpose flour
  • Pinch of salt
  • ¼ cup (57 g) salted butter, softened
  • ¼ teaspoon vanilla extract
  • ½ cup chopped pecans


  • Preheat the oven to 375 degrees F.
  • Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking.
  • For the blueberry filling, in a large bowl, mix together the sour cream, sugar, egg, flour, salt, and vanilla extract until creamy and smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked, chilled pie crust.
  • Bake for 25 minutes. While the pie bakes, make the streusel topping by combining the brown sugar, flour and salt in a medium bowl. Mix in the softened butter and vanilla with a couple forks, pastry blender or with your hands until the mixture is evenly combined and has the texture of wet sand. Toss in the chopped pecans and combine until they are evenly mixed into the topping.
  • Crumble the streusel topping over the pie after the first 25 minutes of baking. Return the pie to the oven and bake for 15-20 minutes until the filling is set. Cover the outer edges of the crust if needed to prevent over browning.
  • Let the pie rest for 15 minutes or so before serving warm. The pie can also be cooled and refrigerated up to a day and served chilled or at room temperature (or lightly warmed in an oven or microwave).


Frozen Blueberries: I’ve never tried this with frozen blueberries but I think you should! And then report back, pretty please.
Dry the Blueberries: if you’ve washed the blueberries, make sure they are very well dried (pat them gently with paper towels) before using in the filling. If they are wet, they’ll make the filling too soupy and thin.
Serving: 1 Slice, Calories: 444kcal, Carbohydrates: 58g, Protein: 4g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 51mg, Sodium: 246mg, Fiber: 3g, Sugar: 39g

Recipe Source: pie and streusel adapted lightly from Christy at The Girl Who Ate Everything by way of AllRecipes (changed up the method just a little, used slightly more blueberries, added a pinch of salt and vanilla to the streusel)