BLUEBERRY CUSTARD PIE, OH MY!

By ldelmas

Ingredients

• CRUST
• 1 1/2 cups flour
• 1/2 cup shortening
• 1/3 cup cold water
• FILLING
• 4 cups fresh blueberries
• 1 1/3 cups sugar
• 1/2 cup flour
• 1/2 tsp salt
• 2 eggs
• 2/3 cup sour cream
• 2 teaspoons vanilla
• TOPPING
• 1/3 cup sugar
• 1/3 cup light brown sugar, packed
• 1/2 cup flour
• 1/3 cup butter, diced

Preparation

Step 1

Preheat oven to 350 degrees. CRUST: In a medium mixing bowl, mix flour and shortening until small crumbs form. (A pastry blender works well for this step.) Stir in water just until dough comes together. On floured surface, roll out into a 12-inch circle. Carefully place in pie dish, press down and trim edges.

FILLING: Place blueberries in pie crust. In a medium mixing bowl combine sugar, flour, salt, eggs and sour cream. Whisk until smooth. Pour over blueberries.

TOPPING: In a small bowl combine sugar, brown sugar, flour and butter. Use a pastry blender or two forks to turn mixture into coarse crumbs. Sprinkle over top of filling.

Cover the whole top loosely with foil. Bake for 20 minutes. Remove foil and bake for another 30 – 35 minutes or until golden brown. Cool completely before slicing and serving.