Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!
Ingredients
- blueberries: 3 cups (fresh)
- prepared graham cracker crust: 1 piece (9 inch)
- all-purpose flour: 1 cup (divided)
- white sugar: 0.5 cup
- salt: 0.125 tsp
- sour cream: 0.66667 cup
- eggs: 2 piece
- brown sugar: 0.5 cup
- butter: 0.5 cup (cut into cubes, cold)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Spread blueberries over the bottom of the graham cracker crust.
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Mix 1/2 cup flour, white sugar, and salt together in a bowl.
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Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
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Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
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Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.
