Blueberry custard pie with crumble topping
Laura in the Kitchen · ♥ 1.8K likes · 63.7K views · 2 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole eggs
- ¾ cup sugar
- ¾ cup sour cream
- ½ cup all-purpose flour
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup cold butter
- 3 cup fresh blueberries
- salt
- vanilla powder
Whisk eggs, sugar, sour cream, all-purpose flour, a pinch of salt and vanilla until combined and creamy; set aside.
- cinnamon
For the topping, cut cold butter into flour, brown sugar, granulated sugar and a little cinnamon until it resembles coarse wet sand; set aside.
The crumble topping
- 1 whole nine inch deep pie crust
Fit a nine-inch deep pie crust into a deep dish pie plate and add the fresh blueberries.
Pour over the custard, mixing the berries in so they are submerged, then sprinkle over the crumb topping.
Bake at 350F for an hour to an hour and 20 minutes, until the crust is golden, the topping crispy and the berries burst and bubbly.