Recipe For Sour Cream Blueberry Pie
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A flakey sour cream crust filled with a smooth, slightly tangy custard and double the blueberries, topped with a sweet, crunchy crumble. Creamy yet light, with all the textures and tons of flavor—this summery pie is the perfect balance of sweet and tart and fruity. It’s always a favorite!
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Best Blueberry Sour Cream Pie Ever
Years ago, we found this ah-mazing sour cream berry pie in (of all places), Apple Hill. We made it on Christmas Eve and it was divine. And since then, even though we go back to Apple Hill every fall, we haven’t been able to find this pie again.
The problem with all of the blueberry sour cream pie recipes out there are that they don’t reflect how berry-filled my muse was or how much delicious crumble it had. So, I looked at the pretty standard recipe out there and then paved my own path toward this strikingly accurate homage to my mysterious pie.
What resulted was something that is sweet and creamy and a little tart yet still so light and fruity and perfectly summery. And of course I had to try out sour cream pie crust for my first ever sour cream pie.
Savory Moments: Sour Cream Blueberry Pie
Additionally, this pie is as easy to make as it is delicious. A simple, no-fuss crust, a quick filling, and an easy crumble that you actually make while the pie bakes and add toward the end, which feels like a time saver to me. Plus—perhaps best of all—this pie is sturdy. No sunken centers or soupy messes. Just a beautiful slice of delicious pie.
The custard is light yet creamy, which is the best of both worlds. Sour cream adds a lovely tang that complements the blueberries perfectly. As a bonus, custards tend to set well, meaning you get that clean, beautiful slice (once it’s cooled, of course). I altered the ratios here, using a little less sour cream, which can sometimes separate or create a grainy texture when baking, and adding extra blueberries. Nearly double, in fact. I wanted blueberries throughout this pie, not just floating in custard. Making it bursting with blueberries (and flavor).
I also added extra crumble, since that original pie I loved had a nice thick layer of crumble on top. The crunch creates this amazing, sweet contrast to the creamy, tangy, fruity filling.
Blueberry Sour Cream Lemon Pie
I also used my new favorite crust—sour cream pie crust. Using sour cream instead of water made the crust much, much easier to work with. I tend to over-knead the crust while adding water, usually because I’m adding it so slowly in fear of adding too much. However, that’s not the case here. Sour cream won’t activate the gluten in the flour as quickly as water, removing the stress as you knead it in. And there’s less guesswork here in how much to add—meaning a perfectly flakey, workable crust. Best of all, the sour cream adds a subtle tang that goes perfectly with the filling.
Blueberries*. You’ll need a full 4 cups—far more than the typical blueberry sour cream pie calls for. Trust me—that’s what makes this a bursting blueberry pie!
Sugar. Granulated is used here. If you wanted to make a warmer tasting pie, you could sub brown sugar and add a pinch of cinnamon.
Creamy Blueberry Pie
1. Make the crust at least an hour ahead of time. I used my sour cream crust, which is the easiest baked crust I make and also goes well with the sour cream filling. Plus it’s soooo flakey!
3. Lift into pan and shape edges. I like to sprinkle some flour before I add the crust to the pan. Trim all but 1/2 inch of the overhang and fold it under itself. Shape however you’d like—I’m really good at exactly one kind of shaping, but there are lots of options out there!
6. Mix in flour. Doing this last prevents over-mixing the flour with the wet ingredients, meaning you’ll get all the sturdy benefits of flour without any chewiness.
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8. Fill crust and bake 30 minutes. Keep an eye on the edges, tenting just the edge if it begins to look perfectly golden before the 30 minutes is up.
9. Pulse crumble ingredients in food processor. You can also use a blender, pastry blender, fork, or your hands. I like that the food processor grinds the oats down for me.
10. Sprinkle on pie after 30 minutes. You wan the filling to look fairly set and not jiggly, but don’t let it brown before adding the crumble.
Recipe: Blueberry Sour Cream Pie
11. Bake until lightly golden. Again, cover the crust edges if they’re browning too quickly (which is almost guaranteed to happen—that’s just the life of pies).
Yes! This pie is definitely best with fresh berries, but sometimes those just aren’t an option. If you need to use frozen, be sure to let them thaw first, draining off the excess liquid and patting dry with a paper towel. The consistency of the pie will be greatly altered if you don’t remove the excess liquid, and you could end up with a soupy mess.
Easy to make and use!). It comes out very flakey and has a great subtle tang that complements the sour cream filling well. Other good options are my foolproof classic pie crust and my lemon all-butter pie crust. I suggest making a double batch ahead of time and freeze one disc for a later pie. Whichever one you make, a homemade crust needs to chill in the fridge at least an hour before you roll it out.
Lemon Sour Cream Pie With Blueberry Sauce
Same, girl, same. Common issues are cracking along the edges (go slowly and use the warmth of your hands to press it back together), sticking while rolling (rotate and flip the crust as you roll, adding more flour as needed), or uneven rolling (same as the last tip—flip and rotate). If your finished crust isn’t what you wanted, you may have overworked it or added too much flour or water or didn’t let it freeze long enough. In that instance, don’t feel bad—just keep making pies until you have a good feel for what the raw dough should look and feel like!
Yes. The amount of dairy in the custard means it isn’t shelf-stable and must be refrigerated. You could theoretically let it cool completely at room temperature, if you know you’ll be serving it once it’s cooled. But be very careful to not let it be out more than 2-3 hours, as the dairy can spoil and cause illness.
*Note about blueberries: you can use frozen, but it’s best if you let them thaw, drain off the excess liquid, then pat them dry with a paper towel before making the pie.
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Hey y’all! This Blueberry Sour Cream Pie is coming to you straight from my hotel room today, as we are right in the thick of it with this move!
I photographed this one a few weeks ago before the movers came and I’ve been saving it up to share with you today.
Sour Cream Blueberry Pie Recipe
It’s been hard being away from the blog and I am seriously missing my kitchen. We’ve been eating out for dinner almost every night which sounds nice, but oh what I wouldn’t give for a home cooked meal right about now.
We’ve managed to eat breakfast and lunch at our hotel most days to help save money (read: lots of cold cereal and ham sandwiches) but I am really dreaming about that first meal I get to make in my new kitchen.
We are buying our first home when we get to Texas and I’m overwhelmed with equal feelings of excitement and terror. I can’t wait to have a house and a little piece of land that is all our own, but then everything that goes wrong or right is now our responsibility!
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It’s been kind of nice to just call up maintenance when the ice maker suddenly stops working, or you have an ant invasion in the kitchen and they’ll send someone out to handle it.
We’ve kept them busy with plenty of pool time, last beach visits, and even a special movie treat to see Finding Dory! It was my 2 1/2 year old daughter’s first movie and she actually did pretty well for the first hour.
After that, she was pretty fidgety and seemed to enjoy how loud her voice sounded in the big theatre, so it
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