True Blue Custard Crunch Pie

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 5 mins In a mixing bowl, whisk together the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract, and salt until smooth and well combined. (5 minutes)

Recipe View 2 mins Gently fold the fresh blueberries into the sour cream mixture, being careful not to crush them. (2 minutes)

Recipe View 2 mins Spoon the blueberry custard filling into the unbaked pie crust, spreading it evenly. (2 minutes)

Recipe View 25 mins Bake in the preheated oven for 25 minutes. (25 minutes)

Recipe View 3 mins While the filling is baking, prepare the streusel crunch topping: In a medium bowl, combine 3 tablespoons flour, 2 tablespoons sugar, and five-spice powder. (3 minutes)

Recipe View 5 mins Cut in the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 1 mins Fold in the chopped pecans into the streusel mixture. (1 minutes)

Recipe View 2 mins After the filling has baked for 25 minutes, remove the pie from the oven and sprinkle the streusel crunch topping evenly over the top. (2 minutes)

Recipe View 15 mins Return the pie to the oven and bake until the topping is golden brown and the filling is set, about 15 additional minutes. (15 minutes)

Recipe View Let the pie cool completely on a wire rack before serving. For an even more delightful experience, refrigerate for at least 2 hours before serving.