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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Out of the oven.. Cooling on the rack…. Hope it tastes as good as it looks….
So do I Danial! I hope you come back and tell me!!
Mary, It was fabulous….. Best pie I’ve ever made… 2nd attempt at this pie is in the oven now.. I substituted Blackberries for the Blueberries this time….
Result to follow. ….
Danial,you just made my day! Nothing is better than having you make that pie and have it turn out perfect! And the Blackberries!! I bet it’s delicious and gorgeous!!
This pie is mouth watering!!
Looks absolutely delicious
Thank you Winnie!
I just made this pie for Thanksgiving. I didn’t use enough strudel topping to cover. How do you get a uniform crumble? I used Earth Balance coconut spread instead of butter and kept it cold but ended up with big blobby chunks. .it should taste fine..just wondering for next time??
Holly I’ve never not had enough topping, did you half the topping? Did using the earth balance instead of butter alter the appearance of the topping at all , was it like a crumble? Never used anything butter butter to make the topping before.
I didn’t half it but it did not crumble so couldn’t use it all or would’ve had big clumps. . I will try butter next time…just wondered if there was a method for streusel..that I did incorrectly. It definitely didn’t look like the photo. I’ll keep tryin:)
The pie tasted great..it can only get better;) thank you
Made this for a recent church function and people went nuts over it! So yummy!
Merry Christmas Jenny! It’s an amazing pie!! And you can make it with peaches too! Thank you for coming back to tell me you made it!
Could I use cherries instead of blueberries ?
You could Barb, I’ve made this same recipes with peaches as well. If frozen cherries, thaw and drain well! Let me know how it turns out, I bet it would be soooo pretty!
I am really keen to try this, but I have a quick question. If I make my own pie crust, should I blind bake it first, before I add the blueberries and custard? Thanks
Hi Sam! No don’t blind bake the crust, just fill it with the custard and blueberries and bake. let me know how it goes! You’re going to love the pie!
one of your replies says O1/2 4/2015. What woes that mean for the date?
Hi Cynthia 1/24/15 is January 24, 2015
Under streusel topping is says to use 1/4 sugar and 1/2 cup flour.
Under directions (3) it says to use 1/2 cup sugar and 1/2 cup flour. Which is it?
Thank you. Barbara
Barbara it’s 1/4 cup white sugar, 1/4 cup brown sugar and 1/2 cup flour. Sorry I just fixed it!
Blueberries are ready to be picked here so this is a super handy recipe to have – thanks for sharing!
You’re very welcome Katie!
This looks absolutely delicious!
This looks like the perfect blueberry pie! Yumm!
Thank you Sarah!
Oh wow – I love the thought of combining the cream and the crumble on top of a typical blueberry pie. This one is definitely going on the To Try list 😉 Thanks for sharing with us at the #HomeMattersParty
Your welcome Alayna!
This is destined to be my new favorite!!! I would love for you to share at this weeks parties Sunday through Thursday! Have a terrific week!
Thank you Cathy!
Oh my goodness this looks so good! Blueberries are on sale this week so I may just have to try this one. Thanks so much for sharing with us at Dream. Create. Inspire. I hope we see you again tonight!
YOur welcome Sydney!
Oh my goodness!! This was delicious! Thank you for the simple, but awesome pie recipe!!
Stephanie your welcome, thank you for coming back to tell me you made it!
Looked and sounded delish so I tried it. I added vanilla and lemon and lemon zest to custard and it tasted so amazing, I tasted before I added to the layer of blue berries. When it was done there was no layering like in your photo, it was all (for lack of a better term) mushed together. I was looking forward to that layer of custard bc as I stated, it was amazing. Not only that it was barely detectable in the pie. It was very tart, no creamy custard to cut through the tartness. I followed recipe exactly. I prepared the custard first and it sat on counter while I rolled out pie crust I made earlier in the day, and washed and dried berries and put those in crust, so it was at room temperature. But recipe didn’t say it needed to be chilled. What do u think.
Nancy if you want more custard than blueberries try cutting back on the blueberries. If it was too tart , don’t add the zest , the lemon juice alone should do it for you. I hope this helps. This isn’t a “true custard pie” as it’s not made with milk. But cutting back on the blueberries and leaving the zest out might give you more of what you were looking for.
Sadly this pie didn’t turn out for me 🙁 I used frozen bluberry and thawded and drained them before putting them in the pie. The pie never set. It was complete liquid and everything was mixed together. I think the only way to get this to work is to use fresh blueberries.
I used frozen Meg, but yes you can use fresh. I don’t understand why it wouldn’t set after the bake time.