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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OMG! I am so making this this w/e just like you made the recipe. I can’t wait! This looks delicious!
I just put it in the oven using blueberry pie filling. Will report how it works!!!!
It worked great!!!!!!!!!!!!!!!!! It was delicious!!
I love it Sharon!! Thank you coming back to tell me!!
This could very well become my new favourite pie. You’ve pretty much taken everything I love (blueberries, custard, crumble) and put it into one pie.
Looks so delicious. I can’t wait to try it.
I have this In the oven right now! I haven’t been able to put it out of my mind since I saw it posted on FB yesterday!! I straight away made a pastry shell but had to wait til today to get the sour cream. Cannot wait to eat it!!!
i stand by my belief that blueberries are the most beautiful ingredient ever. this is glorious, bunny!
Look amazing Bunny I love this recipe I bookmarked!!!xo
Dear Miss Bunny…I found your blog through The Cutting Edge of Ordinary. I am so blown away by all your fabulous goodies. I’ve never imagined so many delicious recipes. Looking forward to checking out your blog lots and lots. Thank you. ♥
I LOVE baking with blueberries! This one I must try!
Between you and Lisa, I can see that I’ll want to make this pie for my husband. Love your adaptions, especially with the streusel.
just made this recipe I thought the topping was a little sweet but it was a hit very good
I made this today and added a little lemon like you suggested. Delicious! Thank you!
Will blueberry filling in the can work just fine wih this recipe?
Im going to take a guess here and say that using blueberry pie filling may cause the pie to not set up as well as using fresh or frozen thawed out blueberries.
I just posted about making this. Tasted great — but I think yours turned out better than mine.
Part of me wants to take the easy way out: instead of going to the market for sour cream, I wonder if I could make some Bird’s custard and substitute it instead of making custard from scratch.
Just heavenly looking!
Dang does that ever look good!
Made exactly as posted except that I added another cup or so of fresh blueberries. It was wonderful! Mine didn’t look as pretty as yours–I didn’t get the creamy white layer, it was more mixed together. I try a lot of new recipes, so I don’t often make something twice, but I WILL make this again. It was pretty sweet, but I didn’t mind. If you don’t like things really sweet you could try cutting back on the sugar a bit. The crumble turned into a lovely sugar-cookie like upper crust. A great recipe!
A rhubarb version of this was the first pie I ever made. Eons ago. Guess its time to try it with blueberries.
This is the best damn pie I’ve ever made. It was eaten at and between every meal untill it was gone. Comes out looking real close to the pictures and tastes even better. Making it again tonight, and again and again untill the fresh blueberrys are no longer on the shelves.