Name: True Blue Custard Crunch Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Sour cream - 8 ounces; Sugar - ¾ cup; Egg - 1; Flour - 2 tablespoons; Vanilla extract - 2 teaspoons; Salt - ¼ teaspoon; Fresh blueberries - 2 ½ cups; Unbaked pie crust - 1 (9 inch); All-purpose flour - 3 tablespoons; White sugar - 2 tablespoons; Chilled butter, cut into small pieces - 3 tablespoons; Chopped pecans - 4 tablespoons

Ingredients for - True Blue Custard Crunch Pie

1. Sour cream 8 ounces

2. Sugar ¾ cup

3. Egg 1

4. Flour 2 tablespoons

5. Vanilla extract 2 teaspoons

6. Salt ¼ teaspoon

7. Fresh blueberries 2 ½ cups

8. Unbaked pie crust 1 (9 inch)

9. All-purpose flour 3 tablespoons

10. White sugar 2 tablespoons

11. Chilled butter, cut into small pieces 3 tablespoons

12. Chopped pecans 4 tablespoons

How to cook deliciously - True Blue Custard Crunch Pie

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.

3 . Stage

Bake in the preheated oven for 25 minutes.

4 . Stage

While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.

5 . Stage

Bake until the topping is golden brown, about 15 additional minutes.