When I was a young girl, no older than 4 or 5, Momma would call me into her bed each night (thinking back my bedtime was probably 4 or 5 in the afternoon, but I digress) to read me a story from the official Grimm's Fairy Tales compilation. It was a large paperback book with more pages than any I had seen before, outside perhaps Merriam Webster's Dictionary, and out of the top smiled a Persian cat bookmarking where we had last dropped off. Now these weren't the colorful storybook fairy tales of traditional childhood, these were the unabridged, dark and brooding adaptations much closer to the originals. And, while some might question Momma's thinking in choosing to share these from such a young age, I assure you she always read ahead to lighten the darker parts.
So, while I wasn't about to craft any 4 foot pies with small animals inside, I was inspired to try my hand at a traditional storybook pie- Blueberry with a Winter comfort twist. I'll be honest, I've only ever used blueberries in scones, and never handled fresh blueberries (primarily because they can be so expensive,) so I was a bit nervous when I set out. I happened to have 2 deep dish pie shells in the freezer from the holidays (so I can't take credit for those) which especially motivated me to get in the kitchen yesterday and give this recipe a try.
What Daughter Says: This recipe is sure to put smiles on your guests faces, no animals harmed int he making.
Blueberry Custard Pie
***Click here for printable Blueberry Custard Pie recipe.
8 OZ Sour Cream
3/4 C Granulated Sugar
3 TBS Flour
2 TSP Vanilla Extract
1 TSP Nutmeg
1/4 TSP Salt
2 C Fresh Blueberries
9 Inch Deep Dish Pie Crust (Unbaked)
1/2 C Brown Sugar
1/3 C Flour
1/4 C Butter, Softened (not Melted)
1/2 C Chopped Pecans
Preheat Oven to 400F
1. In a large bowl combine Sour Cream, 3/4 C Sugar, Egg, 3 TBS Flour, Nutmeg, Vanilla Extract, and Salt, until even. Gently fold the blueberries into the mixture and spoon the filling into the crust.
2. Bake in preheated oven, at 400F, for 25 MINS.
3. While the filling bakes, prepare the streusel topping. In a medium bowl combine brown sugar and flour. Cut butter into the mixture and combine with two forks in 'slicing' motions until even and crumbly (like sand.) Fold in chopped pecans and crumble over baked pie filling.
4. Return the pie to the oven, with a crust shield or foil crust tent, for 15-20 minutes, or just until topping begins to turn golden brown.
5. Remove pie from oven and let sit 10-15 MINS before serving warm- or chill and serve cold.