This sour cream blueberry pie combines a creamy, sweet-yet-tart blueberry filling with a crumbly streusel topping! It's perfect for any holiday, special event, or just because. You may even want to double the recipe because this pie certainly won't last long!
Easy Blueberry Sour Cream Pie
I'm always in the mood for a sweet and satisfying blueberry pie, and this sour cream version definitely fits the bill! The sour cream adds a subtle tanginess, and the simple streusel topping really takes it to the next level!
The juicy blueberries and refreshing flavor make it perfect for springtime (check out more spring desserts here), but you can enjoy it all year long, too! I promise that you will not be disappointed!
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If you're a fan of blueberries like I am, make sure you take a look at all of my tasty blueberry recipes!
🥘 Sour Cream Blueberry Pie Ingredients
Of course, I recommend making your pie crust from scratch, but you can easily use a store-bought one if needed! Other than some fresh (or frozen) blueberries, you really only need some typical baking ingredients!
- Pie Crust - 1 pie crust for the bottom of your pie. Try out my homemade butter pie crust, or use your preferred store-bought brand.
Filling
- Sugar - ¾ cup of white granulated sugar.
- Flour - 2 tablespoons of all-purpose flour.
- Sour Cream - 1 cup of sour cream. I recommend using the full-fat version, but light would work as well.
- Egg - 1 large egg.
- Vanilla - 1½ teaspoons of pure vanilla extract.
- Cinnamon - ½ teaspoon of ground cinnamon.
- Salt - ¼ teaspoon of salt.
- Blueberries - 2½ cups of blueberries. Fresh is preferred, but you could also use thawed or frozen.
Topping
- Flour - 6 tablespoons of all-purpose flour.
- Sugar - 4 tablespoons of white granulated sugar.
- Butter - 3 tablespoons of cold butter.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sour Cream Blueberry Pie
There's no need to par-bake your crust or use any complicated techniques, as this pie is really easy to prepare! Just grab your 9-inch pie pan, your stand mixer, a mixing bowl, and some foil, and then you are ready to begin!
When finished, you will have one 9-inch pie. Feel free to double the recipe and make 2!
- Preheat. Preheat your oven to 400°F (205°C/Gas Mark 6).
- Roll. Roll your butter pie crust into a 9-inch deep dish pie pan (or use a store-bought crust), and cover the edges with foil to prevent them from burning in the oven.
- Mix. In the bowl of your stand mixer (or in a large mixing bowl), mix together ¾ cup (150 grams) of sugar and 2 tablespoons (15 grams) of all-purpose flour.
- Beat. Beat in 1 cup (230 grams) of sour cream, 1 large egg (50 grams), 1½ teaspoons (7 milliliters) of vanilla extract, ½ teaspoon (1 gram) of ground cinnamon, and ¼ teaspoon (1.5 grams) of salt at medium speed for 5 minutes. Then, use a silicone spatula to gently fold in 2½ cups (370 grams) of blueberries.
- Bake. Pour the filling into your pie crust and bake in the oven at 400°F (205°C/Gas Mark 6) for 30 minutes.
- Make the topping. Meanwhile, in a small bowl, use a fork to mix together 6 tablespoons (45 grams) of all-purpose flour, 4 tablespoons (48 grams) of sugar, and 3 tablespoons (42 grams) of butter.
- Add. Remove the pie from the oven and sprinkle on the topping, covering the entire pie. Bake for another 10 minutes or until the topping is golden in color.
- Cool. Take the pie out of the oven, remove the foil, and let it cool completely before slicing and serving.
🍴 What To Serve With Pie
You can add a dollop of stabilized whipped cream or chantilly cream to your pie when serving for an extra sweet touch! Everyone will love it! Enjoy!
💭 Angela's Tips & Recipe Notes
- If you are using frozen blueberries, make sure to thaw them and drain them really well so that you don't add any extra moisture to the filling.
- If using a frozen store-bought pie crust, you do not need to thaw it before getting started.
- Make sure you use COLD butter in your topping. This is the key to having sweet chunks rather than the entire thing just melting over your pie.
- For an added crunch, you can mix some chopped walnuts into your topping!
🥡 Storing
Cover your pie with plastic wrap and store it in the fridge for 3-5 days.
Freezing Blueberry Sour Cream Pie
Let your pie cool completely, and then wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight. Check out my guide on how to freeze fruit pie here.
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❓ FAQ
Sure! Frozen blueberries will work just fine in this pie. However, you do need to let them thaw completely and then drain them extremely well. Go ahead and pat them dry with a paper towel, too. If you don't, they could add too much moisture to the filling and make your pie runny.
I recommend using my all-butter pie crust, but you could also try out a sweet shortcrust pastry or a different pie crust alternative. Of course, you can always grab a frozen pie crust from the store if you want to save some time!
Yes. Since the custard-like filling has sour cream (dairy), it is not shelf-stable. You can leave it out for a couple of hours at room temperature while serving, but it definitely needs to be stored in the fridge or freezer for any longer than that.
🍌 🫐 🍎 More Fruit Desserts
- Strawberry Rhubarb Pie - A fan-favorite pie that combines fresh strawberries and rhubarb.
- Raspberry White Chocolate Blondies - Classic blondies that are loaded with fresh raspberries and white chocolate chips.
- Orange Loaf Cake - Moist citrus-packed cake that is drizzled with orange icing.
- Dutch Apple Cake - Tender vanilla cake is topped with sweet cinnamon apple slices.
- Strawberry Dump Cake - With only 3 ingredients and a couple of minutes of prep work, you can enjoy this treat in a snap!
- Peach Galette - A tasty French dessert that has a flaky pastry crust and layers of sweet peaches.
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📋 Recipe
Sour Cream Blueberry Pie
Ingredients
- 1 butter pie crust (see recipe or use store-bought)
Filling
- ¾ cup sugar
- 2 tablespoon all-purpose flour
- 1 cup sour cream
- 1 large egg
- 1½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2½ cups blueberries (fresh or thawed from frozen)
Topping
- 6 tablespoon all-purpose flour
- 4 tablespoon sugar
- 3 tablespoon butter (cold)
Instructions
- Preheat your oven to 400°F (205°C/Gas Mark 6).
- Roll your 1 butter pie crust into a 9-inch deep dish pie pan (or use a store-bought crust), and cover the edges with foil to prevent them from burning in the oven.1 butter pie crust
- In the bowl of your stand mixer (or in a large mixing bowl), mix together ¾ cup sugar and 2 tablespoon all-purpose flour.¾ cup sugar, 2 tablespoon all-purpose flour
- Beat in 1 cup sour cream, 1 large egg, 1½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt at medium speed for 5 minutes. Then, use a silicone spatula to gently fold in 2½ cups blueberries.1 cup sour cream, 1 large egg, 1½ teaspoon vanilla extract, ¼ teaspoon salt, 2½ cups blueberries, ½ teaspoon ground cinnamon
- Pour the filling into your pie crust and bake in the oven at 400°F (205°C/Gas Mark 6) for 30 minutes.
- Meanwhile, in a small bowl, use a fork to mix together 6 tablespoon all-purpose flour, 4 tablespoon sugar, and 3 tablespoon butter.6 tablespoon all-purpose flour, 4 tablespoon sugar, 3 tablespoon butter
- Remove the pie from the oven and sprinkle on the topping, covering the entire pie. Bake for another 10 minutes, or until the topping is golden in color.
- Take the pie out of the oven, remove the foil, and let it cool completely before slicing and serving.
Equipment You May Need
Notes
- If you are using frozen blueberries, make sure to thaw them and drain them really well so that you don't add any extra moisture to the filling.
- If using a frozen store-bought pie crust, you do not need to thaw it before getting started.
- Make sure you use COLD butter in your topping. This is the key to having sweet chunks, rather than the entire thing just melting over your pie.
- For an added crunch, you can mix some chopped walnuts into your topping!
- To store: Cover your pie with plastic wrap and store it in the fridge for 3-5 days.
- To freeze: Let your pie cool completely and then wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight. Check out my guide on how to freeze fruit pie here.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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