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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.
Course Dessert
Cuisine American
Keyword #blueberry, #blueberrycustard, #blueberrypie, #dessert, #pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Mary Bostow


  • 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


  • 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.