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Blueberry Sour Cream Pie

November 12, 2019 by In Fine Taste 6 Comments

This post may contain affiliate links. We may earn money or products from the companies mentioned in this post. Please know, we only share products we love!

blueberry pie slice on plate with fork and bite out of it

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 only 5 minutes to put this filling together!

4 images showing: 1) unbaked blueberry pie, 2) pie edges covered with foil, 3) crumble topping added, 4) pie finished baked

Making this blueberry sour cream pie

This blueberry sour cream pie is super simple to make but it does require a couple of steps to ensure it turns out perfectly!

Keep your pie crust edges from burning

After mixing up your filling and pouring it into your unbaked pie crust—you can use homemade or store bought—cover the edges of your crust with foil. Bake your pie at 400 degrees Fahrenheit for 30 minutes. Then, you’ll then take your pie out of the oven, remove the foil, add your crumble topping, and bake for another 10-15 minutes.

Making the crumble topping

The crumble topping on this pie is easy and has your basic crumble ingredients—butter, flour, sugar, and a touch of salt. The key to making a good crumble topping, like any good pastry, is cold butter. Cut your butter into your flour so you have pea-sized crumbles, then add your sugar, and pinch of salt. Your mixture should look similar to bread crumbs.

full pie with one slice missing and slice of pie on plate on side

Cool this blueberry sour cream pie completely before devouring! Try it using our favorite homemade pie crust recipe!

Enjoy!

Alyssa

Try Out Some of Our Other Favorite Pies: 

  • Lemon Meringue Pie
  • Chocolate Pecan Pie
  • Brown Sugar Pecan Pie
  • Peach Slab Pie
  • Brown Bag Apple Pie

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Yield: 10

Blueberry Sour Cream Pie

full pie with one slice missing and slice of pie on plate on side

A creamy sour cream custard with fresh blueberries folded in and baked in a flaky pie crust!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 unbaked pie crust, try our homemade

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

  1. Preheat oven to 400 degrees Fahrenheit. Roll pie crust out and place in pie crust, prick crust with a fork to prevent air bubbles. Set aside.
  2. Whisk together sugar, sour cream, egg, vanilla, almond extract, lemon juice, salt, and flour until smooth. Fold in blueberries. Cover the edges of the crust with foild so they don’t get too brown. Pour into unbaked pie crust. Bake for 30 minutes.
  3. 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.
  4. 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

You can use fresh or frozen blueberries. If you use frozen blueberries, thaw and drain them, pat them dry with a paper towel.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 275Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 242mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 3g
© Alyssa--In Fine Taste
Cuisine: American / Category: Desserts

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Check out these other recipes you NEED on your Thanksgiving Table!

  • Roasted Brussel Sprouts w/ Bacon, Cranberries, & Pecans
  • Pumpkin Sheet Cake
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  • Maple Butter Bread Rolls
  • Pumpkin Crunch Cake
  • Cranberry Ginger Punch

 

 

originally published November 14, 2018

 

Filed Under: Desserts, Pie Tagged With: blueberry sour cream pie, christmas, crumble, custard, fresh blueberry pie, fresh blueberry recipes, fresh fruit, fruit pies, holiday cooking, streusel, streusel topping, thanksgiving

Previous Post: « Lemon Bars w/ Gingersnap Crust
Next Post: Brown Sugar Pecan Pie w/ Shortbread Crust »

Reader Interactions

Comments

  1. Alyssa & Marissa

    October 2, 2020 at 10:27 am

    That is one beautiful looking pie. We can’t wait to give it a try.

    Reply
  2. Ai

    October 2, 2020 at 10:58 pm

    Beautiful pie ladies! Love the vibrant color!

    Reply
  3. chahinez @lifestyleofafoodie

    October 3, 2020 at 5:37 pm

    This recipe looks and sounds amazing! Adding it to my to do list!

    Reply
  4. Nart at Cooking with Nart

    October 7, 2020 at 3:39 am

    Awesome recipe! Tried it and it was so delicious. So hard to refrain myself from eating the whole thing, lol.

    Reply
  5. Jhuls @ The Not So Creative Cook

    October 7, 2020 at 10:45 pm

    The blueberry pie looks so gorgeous! I am craving for something with blueberries – I wish I could grab a slice from my screen!

    Reply
  6. Relle

    October 8, 2020 at 1:07 am

    Ooh this sounds delicious. Can’t wait to try it. Thanks for sharing.

    Reply

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