Blueberry Custard Crunch Pie

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.

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.

Blueberry Custard Crunch Pie

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. 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.

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

Yield: Makes a 9-inch pie

Blueberry Custard Pie with Buttery Pecan Streusel

I've never tried this with frozen blueberries but I think you should! And then report back, pretty please.

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.


    Blueberry Filling and Pie Crust:
  • 1 cup (8 ounces) sour cream
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 cups (about 18 ounces) fresh blueberries
  • 1 (9-inch) unbaked pie crust, rolled out and placed in 9-inch pie plate (my favorite pie crust recipe + tutorial here)
  • Streusel Topping:
  • 1/2 cup lightly packed brown sugar
  • 1/3 cup all-purpose flour
  • Pinch of salt
  • 1/4 cup (4 tablespoons) butter, softened
  • 1/4 teaspoon vanilla extract
  • 1/2 cup chopped pecans


  1. Preheat the oven to 375 degrees F.
  2. Freeze the pie crust (rolled out in the pie plate) for 30 minutes to help it hold its shape while baking.
  3. 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.
  4. 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.
  5. 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.
  6. 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).

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)

56 Responses to Blueberry Custard Pie with Buttery Pecan Streusel

  1. Kim says:

    Mel, thank you for this recipe! I made for pi day for my coworkers and one of them the next day said he dreamt of the pie, it was that good and begged me to make another. He tagged his comment #stillthinkingaboutit, LOL!

  2. […] Blueberry Custard Pie with Buttery Pecan Streusel from Mel’s Kitchen Cafe […]

  3. Liz says:

    Hi there, I found this on Pinterest and made the pie this past Sunday. It was so good that my husband and I ate it in 2 1/2 days! Actually, I don’t know if that’s a good or bad thing lol. Good about the pie, but maybe bad about us – we should have shared more! 😉 I used Dorie Greenspan’s Good for Almost Everything Pie Dough (the BEST crust recipe IMO) and I added a teeny bit more sugar to the filling because I was worried about the tang, but in retrospect I don’t know if that was necessary. What a terrific pie. This one will be added to the recipe arsenal. Thank you so much!!!

  4. Alexis says:

    Made this and everyone loved it! Used frozen wild blueberries from Trader Joes (1 bag was the perfect amount), and just thawed them and drained the extra juice first (then used the juice to mix w/plain yogurt :)) I omitted the pecans because my husband isn’t a fan, and used a gluten free crust and gluten free flour in the recipe. So good!!

  5. Janet says:

    I made this with last years berries that had been frozen. I did not defrost them. I did toss them with a tbsp of flour. The pie took much longer to bake, I’m sure because of the temperature of the berries. The pie was pretty mushy….Probably because of the extra moisture in the berries. Taste was very good, though a little sweet for me. My granddaughters had no problem eating it!
    My streusal topping didn’t retain its texture , it mostly melted. Any thoughts on that? Thanks.

    • Mel says:

      Not sure about the streusel, Janet – try adding a bit more flour and maybe less butter (or make sure the butter isn’t too warm/melty).

  6. Andrea says:

    Made this last night to rave reviews. Left out the pecans with no issue. I added a 1/4 tsp ground cinnamon to the batter, and can’t imagine leaving it out! Thanks for the amazing recipe; will definitely be making it again.

  7. Kimberley says:

    I think instead of sour cream, how about Ricotta? Mmmmmm, Rrrrricotta…

  8. Rebecca Smith says:

    As it’s not blueberry season in New Zealand I did as requested and tried this with frozen blueberries. I defrosted them naturally, and then poured them onto paper towels to pat out any extra moisture. Worked perfectly, no soggy pastry. And thanks for the pastry recipe! Saved for future use. It was delicious. And a huge hit. I would also gladly just make up the streusel and spoon it into my mouth for breakfast if this was acceptable. Thanks Mel, you never let me down!

  9. Jenny says:

    I’ve made the pie twice now. Used already made crusts, otherwise followed directions. It is a great recipe! Served it for friends both times. Everyone loves it. I think it even tastes better the next day.

  10. Jackie says:

    I made this immediately and I am making two pies this weekend! Thanks for the recipe, it’s fast and deceptively impressive 🙂

  11. Janette says:

    Just for the record!! I am a pie foodie! I have make 100’s of pie in my life time and am called the pie LADY! I have many pie recipes and that’s an understatement! I saw this pie recipe and made it that same day and its is S000000 delicious!! Great recipe and will pass it on to my friends! Keep up the good work and LOVE you website!!

  12. Bonnie says:

    This was delicious. Will definitely make it again.

  13. jesseca says:

    Made twice both times with 2cups of blueberries an 1 cup of rasberries im keeping it! Thanks for sharing its very delicious

  14. lauren says:

    totally delish! each family member enjoyed at least two pieces — gone the first night!

  15. Jessica says:

    Made this a few days ago. Totally hit the spot! Love the pecan in the streusel. I used a half wheat with coconut oil/butter pie crust recipe. I will say I think it needs a bit more of a thickening agent. I had ultra gel on hand so I sprinkled an extra tablespoon of that in the filling before baking, kinda wish I’d used more though. Loved it warm! Thanks for the great recipe.

  16. Sarah says:

    I’ve never liked blueberries before… Mel, what are you doing to me? This pie was absolutely amazing. The thought of sour cream had me a little uneasy, but I figured if Mel says so, do it! I have to admit, I overworked the streusel just a tad, but it still came out delicious. My dad basically inhaled it! He used to love plain blueberry pies, and now he said he’ll never eat them again after trying this lol. I’m making another one tomorrow 🙂

  17. Kina says:

    This looks delish! We have fresh blueberries from our bush but our oven isn’t working. Could this be adapted for the crockpot?

  18. Linda says:

    This pie was scrumptious! I love picking wild blueberries in our very Northern Minnesota community and those little frozen gems worked perfectly! Those babies are small so I did use about 4 cups of blueberries otherwise made the recipe as directed. I would use less brown sugar in the streusel next time (I packed it tightly….oops!) My family loves blueberry pie and it is fantastic to find another blueberry option! Thanks Mel!

  19. Katrina says:

    I just picked 13 lbs of patriot blueberries! This is on the to-make list!

  20. April says:

    I made this as written, minus the pecans in the topping, and it was wonderful! Thank you for yet another winning recipe!!

  21. Ruth Heggenes says:

    I made this the other night with frozen berries. I used my deep dish pie plate, used a mixture of blueberries and blackberries from my freezer. I used about 5 cups of berries, sprinkled flour over them, a Tbs extra sugar in case it was needed, and made the rest of the recipe as written. The result?
    I had to bake it at least an hour and it still seemed pretty soft, but I had to leave so I guessed it would firm up as it cooled. The pie was yummy, it stayed a little soft in the center and “slid” but wasn’t soupy and didn’t affect the taste at all! My topping kind of sunk into the pie and wasn’t very noticeable (not sure why-i added it after 25 mins).

    Next time I won’t add any extra sugar, it was plenty sweet. Maybe grate some lemon zest in to complement the berries as well? In the fridge the next day the pie held together quite nicely, so I don’t think using frozen berries affected the consistency at all. I’ll bet any mixture of berries would work. Great recipe, loved it Mel! Ate all the leftovers myself with vanilla ice cream for breakfast (oops).

  22. Julia says:

    This recipe came just in time for me to make it for my husband for our anniversary. Making the crust was the only time-consuming part, and waiting for it to bake so I could taste test before packing it up for our picnic dinner. It was very tasty, especially the pecan streusel. We love blueberry crisp and another cream cheese fruit pie, so this was a nice merger of the two ideas. However, the custard didn’t really set up for me. It didn’t affect the taste, but is it supposed to be more solid?

    • Mel says:

      Hi Julia – was it soupy enough to run all over the plate when dished up? It’s not supposed to be super firm but it shouldn’t be really thin either.

  23. Sandra says:

    I plan on making this pie over the weekend but have one question: With a nut allergy in the house, I have to omit the pecans. Do you recommend a little more of ‘this or that’ in the streusel to make up for the missing half-cup of ingredients or do you suppose it will be fine (amount and taste) just as is without the nuts?

    • Mel says:

      Hey Sandra- I’d just omit the nuts and go from there. I don’t think you need to add anything else.

      • Sandra says:

        Absolutely delicious (even without pecans)! My filling set up nicely…didn’t ooze even after cutting while warm. Not sure I’ll be making a blueberry pie the traditional way any time soon!

  24. Robyn Lavallee says:

    It’s berry season here in Washington! I made 3 pies with this recipe! One blueberry, one blackberry….and for the heck of it tried strawberries. While the berry pies were baking….I chopped 3 cups of strawberries..put them in a colander with a teensy bit of salt and let them sit and drain. Tossed them them in a dusting of cornstarch (to absorb any extra liquid). The result was 3 of the best pies I have ever made! Thank you!!! Easy and fun. Wonder how chopped apples would do?hmmmmmm…..

  25. Sheila H. says:

    If you want to swelter in the south, we have 5 bushes that are loaded with blueberries. I am in love with your blueberry and cream angel dessert and this looks like another winner.

  26. Jodee says:

    Hey Mel! This is Jodee, the winner of the grill! I have emailed you a couple times about the grill, not sure why you are not getting them. I sent a message through the contact page too. I really, really, really want the grill! Let me know if you still didn’t get my messages! This pie looks amazing, by the way! 🙂

  27. Erin says:

    This is perfect! I just said to the kids this morning that we were going to go blueberry picking and then I saw this post. AND we’re having friends over tonight for dinner, so this makes the perfect dessert. Thanks!

  28. We LOVE blueberries. We have not planted any in our new homestead but do plan on getting a bunch in the ground…..soon???
    I’ll give this pie a try soon. I’m sure it will be a winner.

  29. Courtney says:

    Any way this could work with a graham cracker crust or no crust? I don’t like pie crust.

    • Mel says:

      I think it would be a big, soupy mess without a crust but you could try it with a graham cracker crust – could be yummy.

      • elise says:

        We did a Graham cracker crust made with cinnamon grahams, and I added about a half tsp. (not measured) of cinnamon to the streusel, and it was amazing! My family definitely recommends it.
        I also was thinking about the soupy problem some people were having… maybe they used light sour cream instead of regular? I’d guess that would hinder it setting up well.

  30. alison says:

    I’m Gluten and Nut Free so I’ll adapt it and report back!

  31. Heather says:

    Blueberry pie has never been my top choice….but with a custardy filling and streusely top? Well, that might just change. Looks delicious!

  32. This pie looks so tasty!! I love the flavour!

  33. Karina says:

    This looks SO DELICIOUS!!! Do you think it would work to make it with raspberries? Thanks so much for sharing this recipe!

  34. Lachelle says:

    Oh yum!! So excited! We have a small U-pick blueberry farm and our blueberries are on right now. I can’t wait to try this recipe and any others your send our way! Anytime you are in Moses Lake, WA when our blueberries are on, stop on by; we would love to share!

  35. Alice E says:

    It looks scrumptious. I wish I could come over and have a slice. If I bake it I might eat most of it, and that wouldn’t be a good idea, right now. But I’ll remember it for next time a pie is on the menu.

  36. Linda Pilkington says:

    I think I am going to have to run to the store and get some blueberries today. YUMMMY!!! Can’t wait to make this.

  37. Kim in MD says:

    That is one gorgeous dessert! The color is stunning, and it sounds delicious!

  38. Pecans are some of my favorite nuts to bake with! This looks delicious!

  39. April says:

    This looks amazingly delicious. I can’t wait to try it out!

  40. Laurel says:

    Shoot this looks good. I love me some crumbles with any type of filling. My sister lives in Oregon and has spent the last couple days picking those little gems like crazy. So not fair! We don’t have the best blueberry season in my freezing cold high mountain home. I’ll be the frozen berry guinea pig.

Leave a Reply

Your email address will not be published. Required fields are marked *