Blueberry Sour Cream Pie
Indulge in the creamy, tangy sweetness of Blueberry Sour Cream Pie, a luscious dessert that perfectly balances bold flavors and comforting textures. Featuring fresh, juicy blueberries nestled in a velvety sour cream custard, this pie is elevated with a golden, buttery crumble topping that adds irresistible crunch. With just 15 minutes of prep time and simple ingredients like vanilla, brown sugar, and a pre-made or homemade pie crust, this recipe is approachable yet impressive. A quick chill in the refrigerator ensures a firm, sliceable filling, making it an ideal make-ahead dessert for gatherings or a sweet ending to any meal. Serve it chilled or at room temperature, perhaps with a dollop of whipped cream, and savor its rich yet refreshing charm. Perfect for blueberry lovers and pie enthusiasts alike!
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Recipe Information
Ingredients
- 1 piece pie crust (store-bought or homemade)
- 2 cups fresh blueberries
- 1 cup sour cream
- 0.75 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 piece large egg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.33 cup brown sugar
- 0.25 cup unsalted butter
- 0.5 cup all-purpose flour (for crumble topping)
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish, pressing it into the bottom and sides. Crimp the edges if desired, and set aside.
In a large mixing bowl, combine the sour cream, granulated sugar, 2 tablespoons of flour, egg, vanilla extract, and salt. Whisk until smooth and well combined.
Gently fold the fresh blueberries into the sour cream mixture, ensuring they are evenly coated.
Pour the blueberry filling into the prepared pie crust and spread it out evenly.
To make the crumb topping, combine the brown sugar, 1/4 cup of unsalted butter (softened), and 1/2 cup of flour in a medium bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the blueberry filling.
Place the pie dish on a baking sheet to catch any possible drips and bake in the preheated oven for 45-50 minutes or until the topping is golden brown and the filling is set.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before slicing and serving. This helps the filling to firm up.
Serve chilled or at room temperature, optionally with a dollop of whipped cream.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 35.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
