Featured in our Summer 2026 Food + Entertaining article, Summer Entertaining, Peachy Style, this Fresh Blueberry Pie with Pecan Crumb Topping takes the classic blueberry pie to new levels with a creamy custard filling and a buttery streusel topping. Yum!
Fresh Blueberry Pie with Pecan Crumb Topping
Course: DessertServings
8
Ingredients
1 cup sour cream
2 tablespoons all-purpose flour
¾ cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg, beaten
1¼ – 2 cups fresh blueberries
1 unbaked 9-inch pie shell
- For the topping:
3 tablespoons flour
3 tablespoons butter, melted
3 tablespoons pecans, chopped
Directions
- Preheat oven to 400 degrees.
- In a mixing bowl, combine the sour cream, flour, sugar, vanilla, salt, and beaten egg. Beat on medium speed for about 5 minutes, until smooth and creamy.
- Gently fold in the blueberries.
- Pour the filling into the unbaked pie shell.
- Bake for 25 minutes.
- While the pie is baking, prepare the topping by mixing together the flour, melted butter, and chopped pecans until crumbly.
- Remove the pie from the oven and sprinkle the topping evenly over the surface.
- Return the pie to the oven and bake for an additional 5–10 minutes, or until the topping is lightly golden.
- Cool completely, then chill before serving.