Sour Cream Blueberry Pie

Sour Cream Blueberry Pie
Sour Cream Blueberry Pie. Photo of Sour Cream Blueberry Pie © Diana Rattray
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 8 to 10 servings
Ratings

This blueberry pie is made with sour cream and blueberry custard filling. Use your own homemade pie pastry shell or a purchased frozen pie shell for this recipe.

What You'll Need

  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2 1/2 cups fresh or frozen blueberries
  • 1 unbaked 9-inch pie pastry shell
  • Pecan Topping:
  • 4 tablespoons all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter, softened
  • 3 tablespoons chopped pecans

How to Make It

  1. In a mixing bowl, beat together the sour cream, 2 tablespoons of flour, granulated sugar, vanilla, salt, and egg until smooth, about 3 to 5 minutes.
  2. Gently fold in the fresh or frozen blueberries.
  3. Pour the mixture into the pie crust and bake at 400 F for 25 minutes.
  4. Meanwhile, combine the 4 tablespoons of flour, brown sugar, butter, and pecans, mixing with fingers until you have a crumbly mixture.
  5. Sprinkle the pecan mixture over the top of the pie; return to oven and bake for 10 minutes longer. Let cool. Chill thoroughly before serving. Serves 8 to 10.

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