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.
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:
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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
- Cranberry Ginger Punch
originally published November 14, 2018
I’m worried that the pie crust is going to be soggy without pre-baking the crust. Is this something I should worry about or will the crust be cooked and not soggy?
I’ve read the other reviews and no one says they tried pre- baking crust.
Thanks
Hi Sheryl, I've never had a problem with my crust being soggy or underbaked. I just made this recipe last week and the bottom was crisp, even 2 days.
- Alyssa
Thank you for this delicious, easy recipe!
Q: have you ever frozen slices of this blueberry pie? I’m wondering if the custards filling might get watery when defrosted.
Hi Lindy, I have never tried freezing this pie before. If you do try it, I'd love to hear how it worked and if it affected the texture at all!
- Alyssa
This looks amazing. What size pie plate works best?
I usually use an 8 or 9 inch!
- Alyssa
Ooh this sounds delicious. Can’t wait to try it. Thanks for sharing.
The blueberry pie looks so gorgeous! I am craving for something with blueberries - I wish I could grab a slice from my screen!
Awesome recipe! Tried it and it was so delicious. So hard to refrain myself from eating the whole thing, lol.
This recipe looks and sounds amazing! Adding it to my to do list!
Beautiful pie ladies! Love the vibrant color!
That is one beautiful looking pie. We can't wait to give it a try.