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    Home » All Desserts » Blueberry Sour Cream Pie

    Blueberry Sour Cream Pie

    Published: Nov 12, 2019 · Modified: Jul 8, 2022 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    slice of pie with bite out of it.

    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

    ingredients for recipe laid out with label over top.
    • 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:

    two images showing how to make this pie.
    1. Start by rolling out your unbaked pie crust and place in a pie pan. Prick crust with a fork to prevent any air bubbles.
    2. 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.
    3 images showing step-by-step how to make the pie.
    1. Cover the edges of the crust with foil so they don’t get too brown. Bake at 400 degrees Fahrenheit for 30 minutes.
    2. 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.
    3. 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.

    What substitutions can be made this this recipe?

    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.

    Use COLD butter in the crumble topping.

    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.

    Storage Tips

    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.

    pie on cooling rack with slice on side.
    signature: "Enjoy! Alyssa".

    Try Out Some of Our Other Favorite Pies: 

    • Meringue crust filled with yellow lemon mousse and white whipped cream in front of lemons
      Lemon Angel Pie
    • easy peach slab pie in a sheet pan with braided crust on top
      Peach Slab Pie
    • slice of triple berry slab pie with fork and glass of milk
      Triple Berry Slab Pie
    • Mini Tart shells filled with fruit and custard.
      Fresh Fruit Tarts

    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, or Pinterest for more recipe ideas.

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

    Blueberry Sour Cream Pie

    A creamy sour cream custard with fresh blueberries folded in and baked in a flaky pie crust!
    4.38 from 111 votes
    Print Pin Rate
    Course: All Desserts
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 10
    Calories: 275kcal
    Author: Alyssa--In Fine Taste

    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
    Prevent your screen from going dark

    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

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

    Nutrition

    Serving: 1g | Calories: 275kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 242mg | Fiber: 1g | Sugar: 22g
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    Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!

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

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    • Pumpkin Crunch Cake

    originally published November 14, 2018

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    Reader Interactions

    Comments

    1. SHARON

      February 27, 2023 at 3:23 pm

      5 stars
      Delicious! I was short a little bit of blueberries so I added a chopped apple! Will be making this again FOR SURE!

      Reply
    2. Kevin

      January 30, 2023 at 2:56 pm

      5 stars
      This pie is delicious! Thanks for sharing the recipe!!

      Reply
    3. Lisa C

      December 25, 2022 at 12:49 pm

      5 stars
      This pie was easy to make and incredibly delicious. We kept it chilled until serving. It was a hit.

      Reply
    4. Carla

      December 20, 2022 at 11:52 am

      This recipe is the best. I read in the comments to make a compote blueberries and then added to the sour cream. WOW! it is so much better. Delicious! It was a hit. Thank you!

      Reply
    5. Erin

      November 24, 2022 at 4:44 pm

      5 stars
      Have made this many times and many variations. Always a big hit!
      A great variation is orange juice and a tsp of zest instead of lemon juice and almond extract, substitute cranberries instead of blueberries. Amazing holiday pie!

      Reply
    6. Laurie Parsons

      November 13, 2022 at 11:06 pm

      Can I bake this at 375 degrees instead of 400? I’d like to bake 2 pies at the same time and the temperatures need to be the same.

      Reply
      • In Fine Taste

        November 15, 2022 at 12:00 pm

        Hi Laurie, I have never tried baking this pie at 375 degrees, so I cannot be sure. I imagine it would work, though you would have to adjust the bake time to make sure the pie did not come out too runny. If you do try it, I'd love to hear how it worked for yoU!
        - Alyssa

        Reply
    7. Sheryl

      December 01, 2021 at 12:55 pm

      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

      Reply
      • In Fine Taste

        December 05, 2021 at 7:58 pm

        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

        Reply
    8. Lindy

      November 19, 2021 at 5:12 pm

      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.

      Reply
      • In Fine Taste

        November 23, 2021 at 9:42 am

        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

        Reply
    9. Amy Mathews

      August 01, 2021 at 10:34 am

      This looks amazing. What size pie plate works best?

      Reply
      • In Fine Taste

        August 01, 2021 at 10:37 am

        I usually use an 8 or 9 inch!
        - Alyssa

        Reply
    10. Relle

      October 08, 2020 at 1:07 am

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

      Reply
    11. Jhuls @ The Not So Creative Cook

      October 07, 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
    12. Nart at Cooking with Nart

      October 07, 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
      • Megan

        March 12, 2023 at 6:42 am

        How do you store the pie after baking? In the refrigerator? Or can it stay on the counter?

        Reply
        • In Fine Taste

          March 12, 2023 at 7:23 pm

          Hi Megan, the pie should be covered and stored in the refrigerator after it cools.
          - Alyssa

    13. chahinez @lifestyleofafoodie

      October 03, 2020 at 5:37 pm

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

      Reply
    14. Ai

      October 02, 2020 at 10:58 pm

      Beautiful pie ladies! Love the vibrant color!

      Reply
    15. Alyssa & Marissa

      October 02, 2020 at 10:27 am

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

      Reply

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