Description
Creamy blueberry pie delivers a symphony of sweet-tart flavors nestled in a buttery, flaky crust. Fresh blueberries mingle with velvety custard, creating a delightful dessert that will transport you to summer’s most delicious moments.
Ingredients
Scale
Fruits and Berries:
- 3 cups blueberries (fresh or frozen)
Filling Ingredients:
- 1 cup white sugar
- ⅓ cup all-purpose flour
- 2 eggs
- ⅔ cup sour cream
- 1/8 teaspoon salt
Streusel Topping:
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ cup all-purpose flour
- ¼ cup butter (cold and cubed)
Additional Component:
- 1 9-inch pie crust
Instructions
- Preheat the oven to 350°F (177°C), preparing a standard 9-inch pie dish with a pre-made pie crust.
- Evenly distribute fresh blueberries across the bottom of the prepared pie crust, creating a consistent fruit layer.
- In a medium mixing bowl, thoroughly combine granulated sugar, all-purpose flour, and a pinch of salt for the custard base.
- Incorporate whole eggs and full-fat sour cream into the dry ingredients, whisking until the mixture achieves a smooth, homogeneous consistency.
- Carefully pour the creamy custard mixture over the arranged blueberries, ensuring complete and even coverage.
- For the crumble topping, blend brown sugar, granulated sugar, and additional all-purpose flour in a separate mixing bowl.
- Using a pastry cutter or cold butter knife, incorporate chilled unsalted butter into the sugar-flour mixture until it resembles coarse, irregular crumbs.
- Generously sprinkle the buttery crumb topping across the custard and blueberry surface, creating an even, textured layer.
- Position the pie in the center of the preheated oven and bake for 50 to 55 minutes, monitoring for a light golden-brown color.
- If the pie crust edges brown too quickly, loosely tent with aluminum foil to prevent excessive browning.
- Once baked, transfer the pie to a wire cooling rack and allow it to reach room temperature.
- Refrigerate the cooled pie for optimal serving texture and to help the custard set completely.
Notes
- Master this pie by ensuring your blueberries are fresh and plump for maximum flavor burst.
- Gently mix custard ingredients to prevent overmixing, which could make the texture tough and dense.
- Cover pie edges with aluminum foil if browning too quickly, protecting the delicate crust from burning.
- Allow complete cooling before refrigerating to help the custard set perfectly and develop rich, creamy consistency.
- Serve chilled for best taste, and consider adding a dollop of whipped cream for extra indulgence.
- Store covered in refrigerator for up to 3-4 days to maintain optimal texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg