Description
This Blueberry Pie features a flaky pre-baked crust filled with a sweet and creamy sour cream mixture blended with fresh blueberries. Topped with a buttery crumb topping, this dessert is baked to golden perfection and served chilled for a refreshing and delightful treat.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie shell (homemade or store-bought)
Cream Filling
- 1 cup sour cream
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Blueberry Layer
- 2 cups fresh or frozen blueberries (if frozen, thaw and drain)
Optional Crumb Topping
- 1/4 cup butter, softened
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
Optional Garnishes
- Whipped cream
- Lemon zest
- Extra fresh blueberries
Instructions
- Pre-bake Pie Crust: Preheat your oven to 375°F (190°C). Line your pie crust with parchment paper and fill with pie weights or dried beans. Bake for 10–12 minutes until slightly golden. Remove from oven and let cool slightly.
- Prepare Cream Filling: In a medium bowl, whisk together sour cream, granulated sugar, flour, egg, vanilla extract, and salt until the mixture is smooth and creamy without lumps.
- Fold in Blueberries: Gently fold the blueberries into the cream mixture, taking care not to crush the berries to maintain their texture and appearance.
- Fill Pie Crust: Pour the blueberry cream mixture into the pre-baked crust, spreading it evenly across the surface.
- Make Crumb Topping: In a small bowl, combine softened butter, flour, brown sugar, and cinnamon. Use a fork to mix until a crumbly texture forms. Sprinkle this topping evenly over the pie filling.
- Bake the Pie: Place the pie back into the oven and bake for 40–45 minutes, or until the crumb topping turns golden and the center is set firmly.
- Cool and Chill: Allow the pie to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours so the filling can set and flavors meld.
- Serve with Garnishes: Before serving, top with whipped cream, a sprinkle of lemon zest, or extra fresh blueberries for added flavor and visual appeal. Slice into wedges and serve chilled.
Notes
- If using frozen blueberries, ensure they are fully thawed and drained to prevent excess moisture in the pie.
- The crumb topping is optional but adds a delightful texture contrast to the creamy filling.
- Refrigeration after baking is crucial for the pie to set properly—plan ahead to allow at least 2 hours chilling time.
- For a gluten-free version, use a gluten-free pie crust and substitute the flour in the filling and topping with a gluten-free flour blend.
- To make slicing easier, chill the pie thoroughly before cutting.
