SOUR CREAM & BLUEBERRY CUSTARD PIE

Sour Cream & Blueberry Custard Pie image

Try our sweet and savory Sour Cream & Blueberry Custard Pie recipe! This take on a creamy classic is sure to please everyone around the table.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield 10 servings

Number Of Ingredients 11

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Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 container (8 oz.) sour cream
3/4 cup granulated sugar
1 egg
1/4 cup plus 2 Tbsp. flour, divided
1 tsp. vanilla
2-1/2 cups blueberries
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. cold butter
1/2 cup chopped pecans

Steps:

Heat oven to 400ºF.
Line 9-inch pie plate with crust as directed on package. Mix sour cream, granulated sugar, egg, 2 Tbsp. flour and vanilla in large bowl until blended. Stir in blueberries. Spoon blueberry mixture into prepared crust. Bake 25 min.
Meanwhile, mix remaining flour, brown sugar and cinnamon in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over pie.
Bake 15 to 20 min. or until filling is set and topping is browned. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g