Blueberry and Sour Cream Custard Pie


A Note from Feedfeed

This should be on your weekend baking list! AlenaFoodPhoto created this custard pie using Cascadian Farm Organic Frozen Blueberries, so if you are craving this any season, grab a bag and you can make it too!

To see more recieps inspired by Cascadian Farm, click here!

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  • Recipe Card
Prep time 1hr
Cook time 1hr
Serves or Makes: 6

Recipe Card

For the Dough:


  • 1 1/4 cup flour
  • 10 tablespoon of unsalted butter, cut into cubes
  • A pinch of salt
  • 4 tablespoon ice water

For the Filling:



  • Step 1

    In a stand mixer or food processor mix unsalted butter, flour, salt and sugar. Pulse until you get pea size pieces. Add 1 tbsp of cold water at a time and pulse until the dough comes together. On a floured surface, form the dough into a disc. Cover with plastic wrap and refrigerate for at least 1 hour.

  • Step 2

    When ready to bake, preheat the oven to 400˚F. Roll the dough out into a circle that is about 3 inches wider than a 9-inch pie plate. Place parchment paper on top of the dough and fill with pie weights. Place the pie in the oven and bake for about 12 minutes, or until golden brown. Remove the pie weights and let cool. Reduce oven heat to 390˚F.

  • Step 3

    Meanwhile make the filling. In a medium bowl whisk together the sugar, sour cream, corn starch and egg. When the crust is cool add the blueberries and sprinkle with sugar. Add the filling on top of the blueberries and bake or about 25 minutes, or until set. Let the pie cool down completely before serving. Enjoy!