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
Ingredients
- 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
Streusel Topping
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup butter, cold and cubed
Instructions
- 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.
Video
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Anonymous, I’m so glad you enjoyed the Blueberry Cream Pie! On Wednesday I’ve got a Peach Cream Pie to post! You might like that as well! It’s made with Fresh Peaches.
Could the 9″pie shell be the pre-made frozen type thawed?
anonymous, absolutely you can use a premade frozen pie crust, just thaw it first! See if you can get a deep dish frozen pie crust, the recipe calls for deep dish. if you can’t bake the pie with a cookie sheet under it just in case you have a spill.
I am making this right now…does the center still seem liquidy when it comes out of the oven?
Conita No the center shouldn’t be liquidy. The whole pie should be set when it comes out.
I made this on Saturday and it was gone within minutes and again on Sunday. So Simple but delicious. Thanks for sharing.
Anonymous I’m so glad they loved the pie, and you made it twice and it disappeared!! If you like peaches, I posted a Peaches and Cream pie that is the same recipe , just using peaches. That pie is just as delicious as the blueberry!
Peach cream will be my next try.
Anonymous, the peach pie is delicious! i hope you get a chance to try it. Thanks for stopping by.
Hi, if this is made a day early should it be refrigerated? I am guessing so! If so how would you recommend warming it?
Crystal, The Creamy Blueberry Pie doesn’t need warmed up. It’s best eaten cool or room temperature.
Warm with ice cream is the only way to go.
I just made this with raspberries, blueberries, and strawberries…it. was. the. BIGGEST. hit!!!! Thank you so much!
Everett GREAT!!! Thanks so much for coming back to tell me!!
I just made this it’s in the oven now!! I was a little concerned making the crumble it seemed very light and not so much “crumbly” …. Guess I’ll find out how it turns out !! I also added lemon juice to the custard and it smelt amazing
Anonymous, please let me know what you think!!
Just made this for pie day. Minor changes I made: subbed coconut oil for the butter in the topping and added 1 Tbsp instant tapioca to the blueberries instead of draining the frozen berries after they thawed. Yummy. I wish I would have read the bit about halving the topping. It was a bit much. But overall, very good!
Wonderful Celia! So happy you made it and liked it!! Thank you so much for stating the changes you made which will help someone else along the way! Thank you for coming to visit!
Made this pie tonight. I didn’t thaw out the frozen blueberries and it still came out great. My husband and his friend enjoyed the pie and said it was delish. Husband asking for .seconds. Just one question is the filling supposed to be soft or suppose to set firmly
Good morning Anonymous! The pie filling sets up firm. It might have been soft because the blueberries were frozen, giving the filling a little extra liquid when the blueberries thawed while baking. I’m glad you made it and it was a hit!!