Delight your senses with our True Blue Custard Crunch Pie, a perfect blend of creamy custard, fresh blueberries, and a crunchy streusel topping. This pie is a delicious fusion of sweet and tangy flavors with a delightful texture contrast that makes every bite irresistible. It’s an ideal dessert for any occasion, sure to impress family and friends alike.
In our household, the True Blue Custard Crunch Pie holds a special place. My husband and kids eagerly anticipate the days when this pie graces our table. The first time I made it, the combination of creamy custard, juicy blueberries, and the crunchy topping was an instant hit. Now, it’s a beloved dessert for holidays, celebrations, and weekend treats. Each slice brings smiles and a sense of comfort, making it a cherished part of our family traditions.
Why This True Blue Custard Crunch Pie?
- Creamy and Tangy: The sour cream custard provides a luscious, creamy texture with a delightful tang that perfectly complements the blueberries.
- Bursting with Blueberries: Fresh blueberries add a burst of flavor and juiciness, making each bite a taste of summer.
- Crunchy Streusel Topping: The combination of pecans, butter, and five-spice powder creates a crunchy, aromatic topping that elevates the pie.
- Simple and Elegant: Easy to prepare, yet sophisticated enough for any special occasion.
Ingredients:
For the Custard Filling:
- 227 g (8 oz) sour cream
- 150 g (¾ cup) sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 360 g (2 ½ cups) fresh blueberries
- 1 (9 inch) unbaked pie crust
For the Streusel Topping:
- 3 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 3 tablespoons chilled butter, cut into small pieces
- 2 teaspoons five-spice powder (optional)
- 4 tablespoons chopped pecans
Directions:
Custard Filling:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Filling: In a mixing bowl, beat together the sour cream, sugar, egg, 2 tablespoons flour, vanilla extract, and salt until smooth.
- Add Blueberries: Gently fold the blueberries into the sour cream mixture.
- Assemble the Pie: Spoon the filling into the unbaked pie crust, spreading it evenly.
- Initial Baking: Bake in the preheated oven for 25 minutes.
Streusel Topping:
- Prepare the Topping: While the filling is baking, combine 3 tablespoons flour, 2 tablespoons sugar, and five-spice powder (if using) in a medium bowl.
- Add Butter: Cut the chilled butter into the flour mixture until it becomes crumbly.
- Add Pecans: Fold in the chopped pecans to complete the streusel topping.
- Top the Pie: After the initial 25 minutes of baking, sprinkle the streusel topping over the pie.
- Final Baking: Bake for an additional 15 minutes, or until the topping is golden brown.
Notes:
- Substitutions: You can substitute sour cream with Greek yogurt for a slightly different tang and texture.
- Tips: For an even crunchier topping, consider adding a tablespoon of rolled oats to the streusel mixture.
- Nutritional Information: This pie is a rich dessert, best enjoyed in moderation as part of a balanced diet.
