Blueberry Custard Crumb Pie

I stumbled upon this recipe on Pinterest, and had to make it twice in the same weekend-it was that good! Filled with blueberries (fresh or frozen), this easy, not-too-sweet treat, will become a favorite for your recipe box. To convert this recipe to #lactosefree, I subbed lactose-free sour cream for the custard filling and coconut oil for the crumb, a.k.a. streusel topping. I also added lemon zest and additional salt to satisfy my tastebuds (and those of my dinner guests)!

Blueberry Custard Crumb Pie

Having thoroughly researched the question, this pie tastes best cold. Make sure you allow at least 6 hours in the fridge prior to serving. The crumb topping stays crunchy, I  PROMISE!

Using frozen berries didn't slow down the cooking time. I used fresh for my first pie and frozen for my second with no noticeable difference in the cook time.

Feel free to make your own pie dough. I used store bought, but here's an excellent recipe, if you'd rather make your own: Pie Dough Recipe (makes 2 crusts). 

Blueberry Custard Crumb Pie

Blueberry Custard Crumb Pie

Serves 8-10, Recipe adapted from: The Girl Who Ate Everything

Ingredients

  • 1 (9 inch) unbaked pie crust

Custard Filling

  • 1 cup (8 ounces) lactose free sour cream
  • ¾ cup sugar
  • 1 egg
  • 2 tablespoons flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 2½ cups fresh or frozen blueberries

Crumb Topping

  • ½ cup brown sugar
  • ⅓ cup flour
  • ¼ cup coconut oil, room temperature
  • ½ cup chopped pecans, roasted and salted
  • ¼ teaspoon kosher salt

Directions

  1. Allow for 6 full hours in the fridge after cooling. Plan ahead accordingly!
  2. Preheat oven to 400 degrees F. Adjust oven rack to the middle position.
  3. In a large bowl, mix the sour cream, ¾ cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  4. Bake in the preheated oven for 25 minutes.
  5. While the filling is baking, prepare the crumb topping. In a medium bowl combine the brown sugar and flour. Mix the room temperature coconut oil in with a fork, or your hands,  until the mixture resembles course sand. Fold in the chopped pecans. After the custard filling has cooked 25 minutes, sprinkle the crumb topping evenly over the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown.
  6. Use a crust shield or make a loose foil tent towards the end of baking.
  7. Remove from oven and let pie sit for at least 20 minutes. Refrigerate for 6 hours before serving.
Blueberry Custard Crumb Pie


Grand Marnier Pound Cake

It's been years since I baked a pound cake. I had the chance to make dessert (with dairy in it), so I decided to do it up right with a rich, dense pound cake scented with oranges. This cake delivered. My mom added homemade roasted strawberry buttermilk sherbet with locally grown frozen black raspberries as garnish. The orange flavoring stood up nicely to the other fruit flavors. 

grand marnier pound cake

Grand Marnier Pound Cake

Serves 12, Adapted from Epicurious

Ingredients

  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups sugar
  • 6 eggs, room temperature
  • 1/4 cup Grand Marnier liquor
  • zest of one orange
  • 1 cup sour cream
Grand Marnier Pound Cake ingredients.

Grand Marnier Pound Cake ingredients.

Directions

Preheat oven to 325 F. Grease a 12-cup bundt pan. Dust pan with cake flour; tap out excess flour.

Sift flour, baking soda and salt into medium bowl. Using an electric mixer, beat butter in a large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in Grand Marnier and orange peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes. Let cake cool in pan on rack 15 minutes. Carefully cut around cake in pan. Turn out cake.

Turn cake right side up on rack and cool completely. Cake can be prepared up to 2 days ahead. Wrap in foil and let stand at room temperature.

Grand Marnier Pound Cake with Roasted Strawberry Buttermilk Sherbet and frozen black raspberries.

Grand Marnier Pound Cake with Roasted Strawberry Buttermilk Sherbet and frozen black raspberries.