Friday, May 8, 2015

Blueberry Custard Pie with Streusel

Can you believe it's already May?  It's truly hard to believe we're almost halfway through 2015.  The end of school is a few weeks away and soon summer will be upon us!  Time truly does fly, doesn't it?

In just a few short weeks we'll be celebrating Memorial day, along the 4th and summer cookouts.  No summer gathering is complete without at least a few desserts and pies are a must.

And do I have a pie for you.  A buttery, flaky crust filled with the most amazing and creamy custard.  And said custard has fresh, sweet, juicy blueberries folded into the mix right before being poured into the crust.  I mean, that sounds amazing, right?

But the goodness doesn't stop there.  There's streusel in the mix.  Lots and lots of streusel piled on top of the custard and baked to form a sugary, crispy crust over the top.

This, my friends, is an amazing pie.  I love custard pies and I love fruit pies, and those worlds come together in this pie.  But, this isn't your typical custard that is finicky and needs to be cooked.  This custard is a mix of sour cream, Greek yogurt and a few other simple ingredients.  In a matter of a few swoops of a spoon the custard is combined and ready for those juicy blueberries.
This pie is delicious warm, especially with a scoop of vanilla bean ice cream on top.  It's the epitome of a perfect pie; warm pie with vanilla ice cream melting down the sides and making a pool of that sweet milk around the slice.  But, it also good chilled, making it perfect for leftovers.

So get ready for your new favorite pie.  One that you'll not only enjoy for dessert, but for breakfast and brunch too!  

Oh, and those summer gatherings that I mentioned earlier...well, yeah, if you show up to them, or any event for that matter, with this pie you will be the star of the show!

Go ahead.  Bake this pie.  Now!

Blueberry Custard Pie

1 (9inch) Pie crust, store bought or homemade, unbaked

For the blueberry custard-
1/2 Cup sour cream
1/2 Cup Greek yogurt
3/4 Cup sugar
1 Egg
3 1/2 Tbsp flour, divided
2 Tsp vanilla
1/4 Tsp salt
2 1/2 Cups fresh or frozen blueberries

For the streusel topping-
1/2 Cup brown sugar
1/3 Cup flour
1/4 Cup butter, softened
1/2 Cup chopped almonds


Preheat oven to 400.

Place the pie crust in a deep pie plate and place in the freezer while preparing the filling.

For the filling-
If the blueberries are frozen, place them in a bowl and toss with 1 1/2 tablespoons of flour.  Set aside.

Combine sour cream, Greek yogurt, sugar, egg, 2 tablespoons flour, vanilla and salt in a large bowl.  Mix with a large spoon or spatula until smooth.  Gently fold the blueberries in the custard mixture.  Spoon into the prepared pie crust.

Place in the preheated oven and bake for 25 minutes.

While the pie is baking, prepare the streusel.  Combine brown sugar and flour in a medium bowl and whisk to combine.  Add the butter and mix (hands work the best) until the mixture resembles course sand.  Add the almonds and fold into the mixture.

After the pie has baked for 25 minutes, remove from oven and sprinkle the streusel over the top of the pie.  Return to the oven and bake for an additional 15-20 minutes, until the filling is set and the top is golden brown.

*If the crust gets too brown before the filling is ready, cover the crust with foil and continue baking.

Once the pie is cooked through, remove from the oven and allow to sit for 10-15 minutes.

The pie can be served warm or chilled.

Recipe source: barely adapted from The Girl Who Ate Everything

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