Peach Blueberry Custard Pie
Ingredients
The crust
-
1 ½
cup
all-purpose flour
-
¼
cup
butter, chilled
-
¼
cup
shortening, chilled
-
½
teaspoon
salt
-
1
tablespoon
sugar
-
5-6
tablespoons
ice water
The filling
-
5-6
pieces
peaches, peeled and sliced (about 1 ½ lbs)
-
¾
cup
blueberries
-
8
oz
sour cream or Greek yogurt
-
4
large
egg yolks
-
1
cup
sugar
-
¼
cup
all-purpose flour
-
1
teaspoon
vanilla extract
The streusel topping
-
6
tablespoons
butter, softened
-
¾
cup
all-purpose flour
-
¾
cup
sugar
Instructions
- Make the pie crust by combining flour, sugar, and salt in a food processor, then pulse in the chilled butter and shortening until crumbly.
- Add ice water gradually until the dough forms, then shape into a ball and refrigerate for at least an hour.
- Preheat the oven to 375°F.
- Roll out the dough and fit it into a pie dish.
- Prepare the filling by placing sliced peaches in the crust.
- In a bowl, whisk together egg yolks, sour cream, sugar, flour, and vanilla, then pour over the peaches.
- Sprinkle blueberries on top of the filling.
- Bake the pie for 25 minutes.
- While the pie is baking, prepare the streusel topping by combining flour, sugar, and butter until crumbly.
- After 25 minutes, remove the pie and sprinkle the streusel on top.
- Return the pie to the oven and bake for an additional 25-30 minutes until golden brown.
- Let the pie cool for an hour before serving.
Nutrition Facts (estimated)
Servings
8
Calories
527
Total fat
21g
Total carbohydrates
78g
Total protein
9g
Sodium
163mg
Cholesterol
124mg
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