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Blue Custard Crunch Pie

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dessert
Blue Custard Crunch Pie
Ingredients
  • 8 ounces sour cream
  • 3/4 cup sugar
  • 1 egg
  • 2 tablespoons flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups fresh blueberries
  • 1 (9 inch) unbaked pie crust
  • 3 tablespoons all-purpose flour
  • 2 tablespoons white sugar
  • 3 tablespoons chilled butter, cut into small pieces
  • 2 teaspoons five-spice powder
  • 4 tablespoons chopped pecans
Instructions
1
Firstly, preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Next, combine the sour cream, three-quarters of a cup of sugar, one egg, two tablespoons of flour, vanilla extract, and salt in a large mixing bowl. Use an electric mixer to blend the ingredients until they form a smooth and even mixture.
3
Then, take the blueberries and gently fold them into the sour cream mixture using a gentle folding motion.
4
After that, pour the filling mixture into an unbaked pie crust. Make sure to fill it evenly and leave a small border around the edges.
5
While the pie is baking, prepare the streusel crunch topping: In a medium-sized bowl, whisk together three tablespoons of flour, two tablespoons of sugar, and five-spice powder.
6
Then, use your fingers or a pastry blender to cut the cold butter into the flour mixture until it resembles coarse crumbs.
7
Next, fold in the chopped pecans to add texture and flavor to the topping.
8
Once the filling has baked for 25 minutes, sprinkle the streusel crunch topping evenly over the top of the pie.
9
Finally, continue baking the pie until the streusel topping is golden brown and crispy, adding an additional 15 minutes to the baking time.