True Blue Custard Crunch Pie So Tasty

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True Blue Custard Crunch Pie

"This is scrumptious warm and even higher after refrigerating! The custard like filling and crunchy topping are so complimentary. It isn't your regular blueberry pie and is so easy to put together."

Ingredients :

8 oz. Sour cream
3/four cup sugar
1 egg
2 tablespoons flour
2 teaspoons vanilla extract
1/four teaspoon salt
2 half cups fresh blueberries
1 (nine inch) unbaked pie crust
Topping:
three tablespoons all-cause flour
2 tablespoons white sugar
3 tablespoons chilled butter, cut into small pieces
four tablespoons chopped pecans

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Preheat oven to 400 tiers F (200 degrees C).
Beat collectively sour cream, three/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until easy. Gently fold the blueberries into the bitter cream mixture. Spoon the filling into the unbaked pie crust.
Bake inside the preheated oven for 25 mins.
While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine three tablespoons flour and a couple of tablespoons sugar. Cut the bloodless butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 mins, sprinkle the streusel crunch topping over the top of the pie.
Bake until the topping is golden brown, approximately 15 extra minutes.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook it frivolously, and make clean-up simpler.

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