Blueberry Custard Pie

Ingredients

1 1/2 cups granulated sugar(reduce to 3/4 to 1 C)
1 cup buttermilk
3 large eggs
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups fresh blueberries or frozen(I want more berries…..3 cups for trial)
1 9-inch pie crust unbaked

Streusel Topping
½ cup brown sugar
⅓ cup all-purpose flour
¼ cup butter softened
½ cup chopped pecans

Instructions

Preheat oven to 350 degrees F.
In a large bowl, add the sugar, buttermilk, eggs, butter, and vanilla. Whisk until well
combined.
Add the flour and salt. Whisk until no dry flour remains.
Add the blueberries. Gently stir until well incorporated.
Place the pie crust in a 9-inch pie plate. Pour the pie filling into the pie crust.
Bake for 25 minutes, then add the streusel topping and bake for another 15-25 min.(watch that it does not get too brown.)
Cool at room temperature for 1 hour. Then, refrigerate for at least 2 hours before serving.
Another slightly different version found at: https://www.melskitchencafe.com/blueberry-custard-pie-with-buttery-pecan-streusel/