Blueberry Custard Pie with Buttery Pecan Streusel
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.
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.
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
Ingredients
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
- ⅓ cup (47 g) all-purpose flour
- Pinch of salt
- ¼ cup (57 g) salted butter, softened
- ¼ teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- 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).
Notes
Recommended Products
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)
Hi, unfortunately using frozen blueberries made a liquid filling. Flavor is still delicious!
I just made it with frozen berries, but warmed them first, then drained the extra liquid. It has set up nicely upon cooling completely, but I did bake it for about 50 mins, and added a little cornstarch to the filling.
Any one ever made this as a sheet pie (in a square pan instead of a pie plate)? i am always looking for things like that. I think it is called a slab pie (which doesn’t sound all that appealing but it is called that!)
My sister-in-law hosted Thanksgiving this year and asked me to bake a Blueberry pie. I had never baked one before, but I knew exactly where to turn for a culinary hit – MEL!!! And boy did this one go down well! The compliments were flying and it has already been requested for our next family gathering! Thank you for your consistently amazing recipes! You have given me much confidence in the kitchen!
So happy to hear this, Gabriella! Thank you!
This was the bomb.com–I seriously want to make it again today!! I made a graham cracker crust because it was easier and it turned out great. I also didn’t soften the butter for the topping. I just cut it into the mixture and it held really well during the baking. Thanks for an amazing recipe that our family devoured in one night!
Made this for the second time tonight— it’s definitely one of my favorite ways to use fresh blueberries! I made the mistake of putting the pie plate on a sheet pan after I put the streusel topping on (out of fear of it bubbling over) and it inhibited the bottom crust from cooking through. 🙁 It’s still delicious, but I will have to remember that for next time. I think putting the rack lower in the oven would be beneficial, and also baking longer than the recipe states is essential for me. Love this recipe every summer during blueberry season!
The blueberries didn’t look good at the store. Could I use raspberries instead? I’m making it for thanksgiving.
I haven’t tried it with raspberries, but you could certainly experiment!
I used plain greek yogurt in place of the sour cream, only 1/2 cup sugar, and frozen blueberries and it baked well. My only complaint is the crumble topping melted into a thin buttery mess on the top. I let it cool then sit in the fridge, and it solidified, and tasted great! But I would’ve enjoyed that crumble topping. Good recipe! Will make again, but maybe half the butter in the topping.
Pies intimidate me. But I’m happy to report that I’ve made this pie twice (a third time coming up this weekend!) with wonderful success. It’s delicious warm, but I LOVE how this pie looks the next day when it has set up in the fridge; the vibrant blue, purple, and white marbled look is almost too pretty to eat.
I made this pie for a family gathering tonight, and it was absolutely superb! My dad, who can find something to improve on just about every dish, could not find a thing to change! The pie was devoured, and I was asked to make it again for Father’s Day! I did cook mine for 25 minutes once the streusel was added. It just wasn’t quite set after 20, but that was the only alteration and it was simply incredible.
That’s high praise – awesome!
My boyfriend is allergic to all nuts. Any ideas for what to substitute for the top?
You could just leave out the nuts, I think.
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!
Haha!
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!!!
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!!
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.
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).
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.
I think instead of sour cream, how about Ricotta? Mmmmmm, Rrrrricotta…
I was thinking Greek yogurt. Has anybody tried it?
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!
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.
I made this immediately and I am making two pies this weekend! Thanks for the recipe, it’s fast and deceptively impressive 🙂
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!!
Janette
This was delicious. Will definitely make it again.
Made twice both times with 2cups of blueberries an 1 cup of rasberries im keeping it! Thanks for sharing its very delicious
totally delish! each family member enjoyed at least two pieces — gone the first night!
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.
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 🙂
Haha! You make me laugh, Sarah – I promise I only have your best interests at heart. So happy this was a winner!
This looks delish! We have fresh blueberries from our bush but our oven isn’t working. Could this be adapted for the crockpot?
I have no idea, Kina – but could be a fun experiment. Good luck if you try it.
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!
I just picked 13 lbs of patriot blueberries! This is on the to-make list!
I made this as written, minus the pecans in the topping, and it was wonderful! Thank you for yet another winning recipe!!
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).
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?
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.
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?
Hey Sandra- I’d just omit the nuts and go from there. I don’t think you need to add anything else.
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!
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…..
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.
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! 🙂
This looks so good, Mel! I LOVE blueberries! I haven’t made them as a custard pie yet, so this one looks like one I definitely want to try.l..and the pecan streusel? YUM!
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!
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.
Any way this could work with a graham cracker crust or no crust? I don’t like pie crust.
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.
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.
I agree, Elise – using light sour cream will definitely affect the consistency of the filling.
I’m Gluten and Nut Free so I’ll adapt it and report back!
Blueberry pie has never been my top choice….but with a custardy filling and streusely top? Well, that might just change. Looks delicious!
This pie looks so tasty!! I love the flavour!
This looks SO DELICIOUS!!! Do you think it would work to make it with raspberries? Thanks so much for sharing this recipe!
Or strawberries?
Certainly worth a try!
I haven’t made it with any fruit except blueberries but I think raspberries sound like a good idea!
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!
That sounds dreamy, Lachelle!
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.
I think I am going to have to run to the store and get some blueberries today. YUMMMY!!! Can’t wait to make this.
That is one gorgeous dessert! The color is stunning, and it sounds delicious!
Pecans are some of my favorite nuts to bake with! This looks delicious!
This looks amazingly delicious. I can’t wait to try it out!
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.