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 Peach Pie...Old Fashioned Custard Pie…Blueberry Lemon Clafoutis…Lime Pineapple Fluff…English Lemon Shortbread Cookies
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
Looking For More Pie Recipes, Try These From Other Bloggers...Blueberry Crumble Pie…Blueberry Pie Lush
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I can’t wait to surprise my husband with this for our Valentine’s Day dinner! It looks delicious!
We both love blueberries, and I think he is going to love this! Thank you for posting this.
Lisa I hope he loves it!
Another great one!!! Loved it
Another great one!!! Loved it, Bunny
Thank you Sary, it’s a wonderful pie, we loved it too!
I just took my pie out of the oven, and we cannot wait to dig in it! It looks delicious…..
Wonderful!! Let me know what you think Andrea!
Hi! I am wondering if this could be frozen? I was hoping to take advantage of the blueberries when they are in season.
Hi Nancy, boy I don’t know if it can be frozen or not. I don’t know how the sour cream would hold up to being frozen. If you try it and it works out let me know though.
Just wash, dry and freeze the blueberries on cookie sheets and when frozen put into 2 cup containers. You can make this pie with the berries frozen and continue with the recipe as it. Rest assured, I have done this a thousand times!!!!!!
Thank you Ruth!!
Hi, I made this pie and it looked gorgeous and smelled fantastic. But when I pulled it out of the oven it was very liquidy. I ready other comments and it seems that a few had the same problem. I think I may have figured out why it didn’t set. After I pulled it out of the oven I sat and thought about what I did that could have altered the custard setting. I put the pie on a cookie sheet just in case it bubbled over. I’m thinking that might be the problem. So I put it back in the oven Without the cookie sheet for about 15-20 more minutes and it seems much better. I think the heat flow wasn’t getting to the bottom of the pie while it was on the cookie sheet. Yes I may have baked it too long. We’ll see when I try it. = )
Maybe this will help all my other fellow liquidy girls. ; )
I hope it turned out for you Kat! And YES it could definitely help someone else out! THank you!
I have made this many times and only once did it come out liquidy and it was when I had used low fat sour cream. It seems to need the full fat sour cream to set.
I have made this for so many festivities per requests as well as for family because it is easy AND delicious!!!! It is in my TOP TEN file and is a go-to permanently. I always say a silent ‘thank you’ when I pull it up, tho I am sure I know it by heart!!!!
Awe! Thank you Ruth!! I’m so happy you love it as much as I do!
My (and mine) total pleasure
I made this pie after picking blueberries and it was such a big hit that we went back for more blueberries. My husband picked up the ingredients I needed for four more pies! I decided to make one as peach raspberry and I am looking forward to trying that one tomorrow. Thanks for the recipe and it’s definitely best cold!
Oh my gosh you’re baking up a storm Sarah! So happy you loved them and the peach would be fantastic too!
Peach/raspberry sounds amazing!! How did it turn out?
Kristen here’s the Peach pie link….http://bunnyswarmoven.net/2013/08/incredible-peaches-and-cream-pie It was fantastic! I also made it with cherries…http://bunnyswarmoven.net/2015/02/cherry-cream-pie
You can’t go wrong with this pie, thank you so much for coming back to tell me you made it. I love that!
I made this pie today and it is outstanding. If you are thinking about making it definitely do. Its
Hahaha – I’m scared of how often I think I’ll be making this with all kinds of berries. Thanks for the recipe!
Kim I’ve made this with peaches and cherries too, it’s just as good as the blueberry. But to make it with peaches, drain the fresh peaches well before adding in. Thank you for coming back to say you made it!!
You have a gift Bunny! I’ve made this pie several times and it ALWAYS comes out delicious! It’s super simple and easy enough to make, that I feel confident putting my own spin on the recipe. I’ve made it using blueberries, peaches, and cherries. All were fantastic! I’ve added cinnamon and pecans or almonds to the crumble topping. It never fails! Thank you so much for sharing your passion for baking with others!
This is a very good pie. I have made it several times. I personally add extra blueberries and nuts to the crumble. It is quite delicious! Thank you for sharing this recipe. It’s a favorite in my home.
I’m so happy you made it and loved it Stacie, it’s one of our favorites too!!
Hi Bunny! I just made this and it was DELICIOUS and a big hit with my friends! I’m thinking of making it with strawberries next time. Do you think I’d need to change anything about the recipe? Will it be sweet enough, or should I add a little sugar to the strawberries? Thanks so much for the AMAZING recipe!
I found this on Pinterest and it looked so good I just had to try it! I can’t have sour cream though, so I wondered if it would turn out if I used yogurt instead. It turned out good! I also used fresh frozen blueberries and worried that they wouldn’t set, so I dusted them with tapioca flour, and added some lemon juice for flavor. After an hour of baking it still looked pretty soupy, so I let it back an extra 20 minutes or so, and it came out fine. I will definitely make this again!
If I used a frozen pie crust do I bake it first prior to filling it as the pie crust directions state?
Josie just take the pie crust from the freezer and let it thaw out before putting the filling in it. That’s all you have to do.
This pie looks delicious! Do you think Greek yogurt would be an acceptable substitute for the sour cream?
Hi Alison. I have substituted yogurt in cake recipes for sour cream. I can’t say for sure it would work because I haven’t tried it but it’s worth a shot. If you do make it with yogurt let me know how it went for you!
My new favorite blueberry pie…absolutely fantastic….only change was that I didn’t have sour cream so I used an Aldi’s low cal blueberry yogurt which I always have in fridge….consistency was great and flavor amazing.
This pie was delicious! I altered this recipe and it still turned out so yummy.. using my homemade coconut oil pie crust, I used mixed berries instead of blueberries, I used coconut oil instead of butter, and finally I used cashew yogurt in place of the sour cream.. 10/10 I will make this pie again. Such a nice change from just a simple fruit pie. Thank you!
Thank you Hope!
I am not a fan of berry pies but my husband is, big time. Since we had a couple containers of fresh blueberries on hand, I decided to give this recipe a try. He says it is a fantastic pie & that I can make this again anytime! Ours was made with fat free sour cream, a store bought crust and placed on a cookie sheet while being baked. The recipe was easy and makes a lovely presentation. I will try making the peach version of this as well.
Thank you Lee
I THOUGHT THIS PIE WAS DELICIOUS AND VERY SIMPLE TO MAKE. I USUALLY DONT HAVE A LOT OF LUCK WITH PIES AND THIS ONE TURNED OUT GREAT. IT LOOKED GOOD AND TASTED EVEN BETTER.
Thank you Pam
Delicious!
Thank you Robin
Hi just curious if you pre bake the pastry crust before putting in the blueberries and filling? Looks amazing I can’t wait to try it!!
No the pie crust isn’t prebaked Ashleigh, you’re going to love this pie!