Creamy Blueberry Pie
Creamy Blueberry Pie has a layer of custard made with sour cream , not milk, that makes it not only creamy and blueberry delicious, but very easy to make.
I made a blueberry pie that is a little different today and absolutely delicious. It’s a great summer pie and a fantastic way to use fresh or frozen thawed and drained blueberries. It’s creamy because it has sour cream in the custard portion of the pie.
Yes, sour cream not milk. You don’t taste the sour cream, which allows the blueberries to come shining through! The sour cream just makes it creamy. Let’s get baking, we’re going make a Creamy Blueberry Pie!
The Steps to Make Creamy Blueberry Pie
First, we need a 9-inch pie crust, I always put a baking sheet under the crust when it has the filling in it and it’s ready to bake. I do it with all pies just because well…just in case.
Make a homemade pie crust or buy a premade pie crust. I also used frozen blueberries thawed under warm water and drained well. Get your pie crust ready and place 3 cups blueberries in the bottom of it.
Next time I make this I think I’m going to add a little lemon juice to the mix, maybe a teaspoon. Lemon and blueberry go so well together and it always brightens up the taste of blueberries.
Our final step is to make the streusel topping and sprinkle it over top of the custard filling. Set your oven at 350 degrees and bake 50 minutes. I put foil over the top of the pie for the first 20 minutes of baking to keep the crust from getting to brown.
Cool completely on a wire rack. After mine was cooled I refrigerated it, it’s so good cold!! This was so easy to make and so very GOOD!!! Switch out the berries to suit what you have. You can’t go wrong with this pie! Enjoy!
PIN IT FOR LATER
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Creamy Blueberry Pie
- One 9 inch pie crust
- 3 cups blueberries, fresh or frozen, if frozen thaw and drain well
For the filling:
- 1 cup white sugar
- 1/3 cup all purpose flour
- 1/8 Teaspoon salt
- 2 eggs beaten well
- 2/3 cup sour cream
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup butter, cold and cubed
- Preheat oven to 350 degrees . Place the blueberries in the pastry shell and set aside.Combine 1 cup sugar, 1/3 cup flour, and salt in a medium bowl. Add eggs and sour cream, whisk until well blended. Pour the sour cream custard over the blueberries.In another bowl, combine both white and brown sugars and 1/2 cup flour. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the sour cream mixture and berries in the pie shell.Bake in the preheated 350 degree oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack. Refrigerate after it cools. Note...If the crust starts to brown more than you'd like, place foil over the crust and continue baking.
Looking For More Pie Recipes, Try These From Other Bloggers...Blueberry Crumble Pie…Blueberry Pie Lush
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DELICIOUS! I used wild frozen berries and cut the sugar by half, It’s my habit with desserts. The result was divine, my family raved! Thank you!!
Thank you Kelly!
A friend of mine makes a similar pie every Thanksgiving, and I always look forward to it! I believe she puts nuts in her streusel, but otherwise it seems the same. I agree some lemon would marry beautifully with the blueberries. Might I suggest using some lemon zest for its perfume rather than the lemon juice? Beautiful pie, either way. Thank you for sharing your recipe!
Hi, Mary ! Just wanted you to know that I made your wonderful pie again yesterday to help celebrate 2020 ! As always it was a great and delicious hit ! Happy new year from Seattle !!
Happy New Year Deborah! Thank you for taking the time to come and and comment, have a wonderful New Year!
I would recommend using less sugar for this recipe and use a deep dish pastry shell. Otherwise it was ray to make and delicious. Will definitely make this again.
I’ve mad this recipe with just blueberries and blueberries mixed with peaches. Each time it was a hit!
Would be great with ice cream but haven’t tried it yet. Wonderful recipe!
This blueberry pie is one of the best pies I’ve ever tasted!! Spectacular! I used my own frozen blueberries and I did something a bit different, since the berries were frozen and I didn’t want the bottom to get soggy, I painted the bottom crust in egg whites and bakes approx. 10 min. then I filled it and followed the recipe!! WOW, terrific! Thank you for a great recipe! I think I’ve eaten 1/2 of it right out of the oven!
such a delicious recipe that I will be making again!
I made this pie using store bought crust and mixed berries (raspberries strawberries blackberries and blueberries). It was perfect! I covered the pie for the first 20 minutes in the oven and took it out after 55 minutes. I think next time I’ll do an hour.
When I decided I wanted to make this, I saw a few other recipes add vanilla or lemon juice to their custard and cinnamon to the crust. I added a touch of these, but I don’t recommend. It’s sweet enough as is!
So glad you enjoyed the creamy blueberry pie, thanks for sharing your experience!
THIS IS SIMPLY THE BEST PIE I’VE EVER TASTED! PERFECT COMBINATION OF FRUIT AND FILLING, TASTE IS DIVINE!
Wow, thanks so much!
I agree…have made it twice…this is third time with strawberries and blackberries and yogurt instead of sour cream….perfection.
could this be made with raspberries?
I haven’t tried it, but I don’t see why not!
Every one in the family loved this pie. It’s a keeper! Can’t wait to try it with other berries too.
YES!! experiment with other berries for sure. When you’ve got a good recipe that can be adapted, DO IT! Thank you for taking the time to comment Kim, I appreciate it!
Do you think this would work if I used a graham cracker pie crust instead of a pastry crust?
Shelly I’m afraid a graham cracker crust would get to dark or burn when it was baking. I wouldn’t recommend it.
This pie is amazing! I try a lot of different recipes and sometimes I “hit” – sometimes I “miss”. This is definitely a “hit”! I have made it twice and add coconut to the streusel. Delicious pie!
Do you think plain greek yogurt would work instead of sour cream?