Blueberry Custard Pie With Vodka Pie Crust | From Scratch #blueberrypie #custardpie

A deep 9-inch blueberry custard pie built on a vodka pie crust with a vanilla custard made from sour cream, heavy cream, and eggs. Frozen wild blueberries go in straight from the freezer because thawing them first releases too much juice and thins the custard before it sets. The vodka in the crust replaces some of the water so the gluten stays relaxed and the crust bakes up flaky instead of tough. Par-bake the crust, cool the pie completely before slicing, and use full-fat sour cream. 📌 Today's Verse: "The fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness." Galatians 5:22 👨‍🍳 Blueberry Custard Pie With Vodka Pie Crust Yield: 1 deep 9-inch pie, 8 slices Prep: 35 min | Chill: 1 hr | Bake: 60-75 min plus par-bake | Total: About 3 hrs plus cooling 🥣 Vodka Pie Crust All-purpose flour 190g (1 1/2 cups plus 1 tbsp) Granulated sugar 12g (1 tbsp) Fine salt 4g (3/4 tsp) Unsalted butter, very cold and cubed 142g (10 tbsp) Cold vodka 60g to 75g (1/4 cup