*This Blueberry Custard Crumble Pie is filled with a smooth, creamy custard, tart and sweet pops of blueberries, and a buttery crumble topping.
I needed a change from the classic fruit filled version of blueberry pie, and this custard filled version was just the ticket.
This recipe makes enough crust to make a very large pie if you double to filling, but I suggest doing what is listed in the recipe and reserving a third of it and freezing for other purposes. It’s always nice to have homemade pie dough hanging around.
I’ve used fresh blueberries for this pie, but you can use frozen, just a thaw and drain them well before using. Wild blueberries would be lovely in this dish.
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More Spring-worthy Pies:
Classic Blueberry Pie
Rosy Strawberry & Rhubarb Pie
Triple Berry Pie with a Leaf & Vine Crust
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Blueberry Custard Crumble Pie
This Blueberry Custard Crumble Pie is filled with a smooth, creamy custard, tart and sweet pops of blueberries, and a buttery crumble topping.
Ingredients
Method
For the pie crust
- Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- Only 2/3 of the dough is needed for the crust. Wrap and freeze the remaining dough for another use.
- Roll the dough into a ball, flatten a bit, and place in between two sheets of parchment paper. Roll to a circle that is 11⁄2-2 inches larger in circumference than your pie dish. Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough around the edge of the pie and crump.
For the filling
- Preheat the oven to 350°F.
- Combine the sugar, flour, salt, eggs and sour cream in a mixing bowl and whisk until combined. Add the blueberries to the pie crust and disperse evenly. Pour the custard mixture over the blueberries.
for the crumble
- Add the sugar, brown sugar and flour to a mixing bowl and combine.
- Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles small peas.
- Sprinkle the crumble evenly over the top of the pie.
- Bake for 50-55 minutes or until the pie is golden brown on top. Cool on a wire rack.
- Serve warm, if desired, with vanilla ice cream.
- Store covered in the refrigerator.
I tried this recipe and I love it so much! It was a hit at the party. I was wondering where you got the pie dish, it’s so gorgeous! Thank you!
I’m so happy you liked it! Thank you for sharing! The pie dish is from farmhouse pottery.
Is this recipe freezable?
I haven’t tried freezing it. If you try it, let us know how it turns out!
Where did your pie dish come from?
Farmhouse Pottery.
This pie looks mouth-watering with the added custard! Could you please tell me what size pie dish you are using? It may just be the photos, but it looks larger than a 9″ dish. Thanks very much!
Thank you, Ali! This is an oversized pie dish, bigger than your average standard.
What does it look like when sliced?
Similar to a cream pie!
Best pie I’ve ever made! I did substitute acouple of things, for the crust i used milk instead of water, coconut oil instead of shortning and added 2 tablespoons of bourbon. Floured surface area and rolled the crust into the size of my lodge cast iron skillet and folded the extra dough into the edges for a thicker crust.
For the filling I used heavy whipping cream instead of sour cream. As for the crumble I ran out of my fridge butter so I had to open a new packet from the freezer so I microwaved 1/4 for 30 seconds and it still allowed for a nice crumble mixture yet with smaller bits. Baked for about 1 hour.
I’m so happy you liked it! That bourbon addition sounds fabulous. Love a pie baked in a skillet. Thank you for sharing your substitutions!
Hi,
Would you mind sharing where your pie dish and mixing bowl are from?
Thank you!
They are from Farmhouse Pottery!
Easy and delicious! (Ok, I used frozen pie crust.) but the rest of the recipe was really good.
Blueberry custard crumble pie is a testament to the joys of baking. Its harmonious blend of flavors and textures makes it a standout dessert that is sure to impress anyone who has the pleasure of tasting it.
I did not find any like this recipe, thanks alot.