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.
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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
originally published November 14, 2018
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Hailey says
Hi! Amazing pie! However, the filling seemed to split after baking it. It sort of looks curdled. Does anyone know how to avoid this or what the cause may be?
In Fine Taste says
Hi Hailey, sorry your sour cream curdled! My guess is that your oven may run a little hot or that the pie was baked just a little too long. Proteins in the sour cream denature and clump together when heated either too hot or too long. If you’re not already using full fat sour cream, full fat sour cream will help avoid this problem too!
- Alyssa
Carol says
Can you use cream cheese instead of sour cream ?
In Fine Taste says
HI Carol, I have never tried using cream cheese instead of sour cream, so I am not sure how that would turn out! If you try it out, let me know how it goes.
- Alyssa
Elizabeth Glaze says
Are the blueberries measured by weight or using measuring cups? This will make a difference depending on the size of the blueberries.
In Fine Taste says
Hi Elizabeth, they are measured using measuring cups. If your blueberries are on the larger side feel free to do 2 1/2 heaping cups. Feel free to reach out if you have any more questions!
- Alyssa
Mads says
What a great, simple recipe! I actually used Greek yogurt instead of sour cream, and I zested some orange into the batter and topping. When the diet-strict family members go back for second slices, you know it’s a good recipe.
Debi P.. says
I love this pie! I've made it twice and number three is coming up! It's lighter than cheesecake, tangy and fresh. I had some blackberries and added them to the blueberries which added an extra level of yum! It's also an easy pie to make. Ten stars from me!
Joan says
CAn I use light sour cream instead of regular?
In Fine Taste says
Yes, that should work fine!
- Alyssa
SHARON says
Delicious! I was short a little bit of blueberries so I added a chopped apple! Will be making this again FOR SURE!
Kevin says
This pie is delicious! Thanks for sharing the recipe!!
Lisa C says
This pie was easy to make and incredibly delicious. We kept it chilled until serving. It was a hit.
Carla says
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!
Erin says
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!
Laurie Parsons says
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.
In Fine Taste says
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
Sheryl says
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
In Fine Taste says
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
Lindy says
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.
In Fine Taste says
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
Monica says
I have frozen this pie up to 3 days. It looks pretty and tastes delicious.
In Fine Taste says
Oh thats so good to know! Thank you Monica, I'm so happy you enjoyed this pie, definitely one of my family's favorites.
- Alyssa
Amy Mathews says
This looks amazing. What size pie plate works best?
In Fine Taste says
I usually use an 8 or 9 inch!
- Alyssa
Relle says
Ooh this sounds delicious. Can’t wait to try it. Thanks for sharing.
Jhuls @ The Not So Creative Cook says
The blueberry pie looks so gorgeous! I am craving for something with blueberries - I wish I could grab a slice from my screen!
Jeff says
Omg is this thing good. Followed the filling recipe but added chopped walnuts to the streusel topping. Best tasting pie I have ever made. Thx for the recipe!
Nart at Cooking with Nart says
Awesome recipe! Tried it and it was so delicious. So hard to refrain myself from eating the whole thing, lol.
Megan says
How do you store the pie after baking? In the refrigerator? Or can it stay on the counter?
In Fine Taste says
Hi Megan, the pie should be covered and stored in the refrigerator after it cools.
- Alyssa
chahinez @lifestyleofafoodie says
This recipe looks and sounds amazing! Adding it to my to do list!
Ai says
Beautiful pie ladies! Love the vibrant color!
Alyssa & Marissa says
That is one beautiful looking pie. We can't wait to give it a try.