Dutch Blueberry Custard Pie
1- Pillsbury roll out pie crust (I've tried to make this from scratch...& seriously..JUST FORGET IT)
2 Packages of Blueberries (enough to fill up the pie dish)
1 Cup Organic Sugar
1 cup Half & Half
1/2 cup All Purpose Flour
Dutch Streusal Topping:
1 cup brown sugar
1 1/2 cups All purpose Flour
1 cup Melted Butter
1/2 cup walnuts or pecans
Preheat oven to 425 degrees
In your favorite pie dish spread your Pillsbury roll pie crust into a non greased pie pan.
In a bowl mix 1 cup organic sugar with all of your blueberries.
Pour the blueberry/sugar mixture into your pie pan and spread to cover entire bottom.
In a another bowl whisk your half and half with your 1/2 cup flour until blended.
Pour the half and half mixture over the blueberries in your pie pan.
Bake in your preheated oven for 10-12 minutes.
While the pie is baking, mix up your streusel topping.
Mix your brown sugar, flour, melted butter & walnuts/pecans in a bowl.
Once the pie has baked for 12-15 minutes, remove it from the oven and spread the streusel topping over the entire top of the pie.
(At this point, I covered the edges of the pie crust with aluminum foil to eliminate them from burning.)
Bake for an additional 10-15 minutes.
LITERALLY THE BEST PIE EVER!
Feel free to try this with other berries!
Enjoy with ice cream or whipped cream.
Happy Pie Day!