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    Home » Recipes » Pies & Tarts

    Angela @ BakeItWithLove.com · Leave a Comment

    Sour Cream Blueberry Pie

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    Pin image with text of sour cream blueberry pie.

    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!

    Square image of sour cream blueberry pie.
    This sour cream blueberry pie is simple to make and ready to enjoy in less than 1 hour!
    Jump to:
    • Easy Blueberry Sour Cream Pie
    • 🥘 Sour Cream Blueberry Pie Ingredients
    • 🔪 How To Make Sour Cream Blueberry Pie
    • 🍴 What To Serve With Pie
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🍌 🫐 🍎 More Fruit Desserts
    • 📋 Recipe
    • 💬 Comments

    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.
    Tall image showing ingredients needed for sour cream blueberry pie.

    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!*

    * indicates required

    🔪 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!

    Process image 1 showing all butter pie crust in pan with foil on edges.
    Process image 2 showing making filling, added dry ingredients.
    Process image 3 showing making filling, added wet ingredients.
    Process image 4 showing making filling, combined wet & dry ingredients.
    Process image 5 showing making filling, added blueberries.
    Process image 6 showing added filling to par bake baked pie crust.
    Process image 7 showing baked filling.
    Process image 8 showing making the topping.
    Process image 9 showing adding the topping over baked pie filling.
    Process image 10 showing sour cream blueberry pie out of the oven.
    1. Preheat. Preheat your oven to 400°F (205°C/Gas Mark 6).
    2. 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.
    3. 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.
    4. 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.
    5. Bake. Pour the filling into your pie crust and bake in the oven at 400°F (205°C/Gas Mark 6) for 30 minutes.
    6. 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.
    7. 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.
    8. 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

    Stabilized Whipped Cream
    French chantilly cream on whisk attachment with berries in background.

    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!
    Wide image of sour cream blueberry pie.

    🥡 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. 

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Can I Use Frozen Blueberries?

    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.

    What Pie Crust Should I Use?

    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!

    Does Sour Cream Blueberry Pie Need To Be Refrigerated?

    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.

    Tall image of sour cream blueberry pie.

    🍌 🫐 🍎 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.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image of sour cream blueberry pie.
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    5 from 15 reviews

    Sour Cream Blueberry Pie

    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!
    Author | Angela
    Servings: 8 servings
    Calories: 352kcal
    Prep 10 minutes minutes
    Cooking 40 minutes minutes
    Total Time 50 minutes minutes
    Pin Recipe Share on Facebook

    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)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    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

    9-inch pie pan
    KitchenAid Professional 600 Stand Mixer
    Measuring Cups

    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

    Calories: 352kcal (18%) | Carbohydrates: 49g (16%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg (17%) | Sodium: 212mg (9%) | Potassium: 112mg (3%) | Fiber: 2g (8%) | Sugar: 30g (33%) | Vitamin A: 369IU (7%) | Vitamin C: 5mg (6%) | Calcium: 42mg (4%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best sour cream blueberry pie, blueberry pie, blueberry pie recipe, blueberry pie with sour cream, how to make blueberry pie, how to make sour cream blueberry pie, sour cream blueberry pie, sour cream blueberry pie ingredients
    Course Dessert, Dessert Recipes, Fruit Desserts, Pie Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

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