This blueberry sour cream pie is light and flavorful! Fresh blueberries, folded into a light sour cream custard for a pie that is fresh and not too heavy! I absolutely love this variation on a baked fruit pie and it takes less than 5 minutes to put this filling together.
Jump to:
Why make this Recipe
Our blueberry sour cream pie is incredibly easy to make and is a crowd favorite. It uses simple ingredients and has simple instructions, and you can't beat that combination!
This pie is best served chilled. It's perfect for a barbecue, potluck, Sunday dinner, or even your Thanksgiving table.
Ingredient Notes
- Unbaked pie crust dough. While our homemade pie crust will always be our favorite, go ahead and use a store bought pie crust if you like.
- Sour cream. Rich creamy, a little tangy, sour cream pairs perfectly with the other ingredients in this recipe. You can also substitute plain Greek yogurt for sour cream in this recipe.
- Egg. The egg acts as a binder in this recipe and what sets the sour cream mixture up. The egg is what turns the sour cream into a beautiful custard.
- Blueberries. You can use fresh or frozen. Fresh is preferred, but if you want to use frozen check out our FAQ and Expert Tips section below for details on how to use frozen blueberries.
How to make this recipe:
- Start by rolling out your unbaked pie crust and place in a pie pan. Prick crust with a fork to prevent any air bubbles.
- In a large bowl, whisk together sugar, sour cream, egg, vanilla, almond extract, lemon juice, salt, and flour until smooth. Fold in blueberries. And pour into the unbaked pie crust.
- Cover the edges of the crust with foil so they don't get too brown. Bake at 400 degrees Fahrenheit for 30 minutes.
- While pie is baking prepare the crumble. Use a fork to crumble together cold butter, and flour. Once you have a crumbly meal stir in sugar and salt. After the pie has baked for 30 minutes remove it from the oven, remove the foil from the edges of your pie crust, and sprinkle with the crumble topping. Bake for an additional 10-15 minutes.
- Cool the blueberry sour cream pie completely before serving.
Frequently Asked Questions and Expert Tips
Can I use frozen blueberries?
Fresh blueberries always taste better in this pie but, fresh blueberries aren't always in season. If you're having a hard time finding them you can definitely use frozen blueberries.
Frozen blueberries will have a lot of extra liquid in them and you don't want to add all that extra liquid into your recipe or it will be very soupy. So, if you do decide to use frozen blueberries you'll want to thaw them, drain off all the extra liquid, and pat them dry as much as possible.
As we said above you can swap fresh blueberries for frozen. You can also swap plain Greek yogurt for the sour cream! You don't have to make any additional adjustments to the Greek yogurt, just substitute it straight across.
Using cold butter will give you crisp, tender chunks instead of having your topping melt into a buttery sugar layer over top of the pie.
Because this pie has dairy in it needs to be refrigerated. Cover it lightly with plastic wrap and store in the refrigerator. It is best eaten within 3-5 days.
Try Out Some of Our Other Favorite Pies:
P.S. If you tried this recipe or any other In Fine Taste recipe take a second and rate it below! We love hearing what you think. Let's stay in touch! Sign up for our newsletter or follow us on Facebook, Instagram, TikTok, Youtube or Pinterest for more recipe ideas.
Blueberry Sour Cream Pie
Ingredients
- 1 unbaked pie crust (homemade or store bought)
Blueberry Sour Cream Filling:
- ¾ cup granulated sugar
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 2 tablespoons flour
- 2 ½ cups blueberries see notes
Crumble Topping:
- 1 ½ tablespoons cold butter
- 3 tablespoons flour
- 2 tablespoons sugar
- Pinch of salt
Instructions
- Preheat oven to 400 degrees Fahrenheit. Roll pie crust out and place in pie crust pan, prick crust with a fork to prevent air bubbles. Set aside.
- Whisk together sugar, sour cream, egg, vanilla, almond extract, lemon juice, salt, and flour until smooth. Fold in blueberries.Pour into unbaked pie crust.
- Cover the edges of the crust with foil so theydon't get too brown. Bake for 30 minutes.
- While pie is baking prepare the crumble. Use a two knives to cut butter into flour. Once you have pea sized butter and flour mixture, stir in sugar and salt.
- After the pie has baked for 30 minutes remove it from the oven, remove foil from pie crust, and sprinkle with the crumble topping. Bake for an additional 10-15 minutes. Cool completely before serving.
Notes
Nutrition
Check out these other recipes you NEED on your Thanksgiving Table!
- Roasted Brussel Sprouts w/ Bacon, Cranberries, & Pecans
- Pumpkin Sheet Cake
- Thai-Style Sweet Potato Balls
- Maple Butter Bread Rolls
- Pumpkin Crunch Cake
originally published November 14, 2018
View our web story for this post.
Angie says
Super easy to make and so delicious!
Scott says
This has been a go-to for years when I want to put together a pie that is quick, easy, and a crowd pleaser. Everyone I have made this for loves it. I never add the crumble topping though. I have mixed it up with blackberries, raspberries and "triple berry" depending on what is on hand or available fresh.
Cathy S says
This pie was delicious! I have a ton of frozen blueberries from last years garden harvest and a single deep dish frozen pie crust that I didn’t want to get lost and crushed in my deep freezer. I brushed the crust with egg white put it in the oven for about 7 minutes to seal it. I learned this trick while making a quiche. I added some sweetened coconut and coconut extract to the filling. I accidentally poured the batter in the crust before mixing in the blueberries which were still slightly frozen. I poured the berries in and did my best to stir them in even though they were not thawed. Added toasted chopped pecans and shredded coconut to streusel topping for more texture. I was trying to clean up little bits from my pantry. I will definitely make the pie again. Blueberries will be ready in about a month so I will try it with fresh picked berries.
Michele says
Holy cow, this recipe is outstanding! I made Erin McDowell’s All-Buttah pie crust for the crust and it was an all-together fabulous pie. The crust did not need to be pre-baked and it cooked through completely. I doubled the crumble topping but otherwise followed the easy recipe. I always struggle with getting the consistency right making straight fruit pies, so this is an easy and delicious new go-to! Can’t wait to vary the fruits, etc next time using this great base recipe!!