If you’ve been searching for the perfect balance between fruity freshness and rich creaminess in a dessert, you’re about to fall in love. This Blueberry Pie (Sweet & Creamy) Recipe brings together plump, juicy blueberries nestled in a luscious sour cream filling, all wrapped in a buttery crust and topped with a golden crumb topping that adds just the right touch of sweetness and crunch. It’s a simple yet stunning pie that feels like a warm hug on a plate, ideal for sharing with friends and family any time of the year.
Ingredients You’ll Need
Every ingredient in this Blueberry Pie (Sweet & Creamy) Recipe plays an important role, from the tangy sour cream that makes the filling silky smooth to the fresh blueberries bursting with flavor. Let’s walk through these essentials that create such a delightful harmony of taste, texture, and color.
- Pie crust: Use a 9-inch pie crust, store-bought or homemade, as the perfect buttery foundation for your pie.
- Sour cream: Adds a creamy tang that balances the sweetness and gives the filling its luscious texture.
- Granulated sugar: Sweetens the filling gently to enhance the natural blueberry flavor without overpowering it.
- Egg: Provides structure and richness to the creamy filling, making it hold together beautifully.
- All-purpose flour: Just a little to help thicken and stabilize the filling as it bakes.
- Vanilla extract: A splash of warmth and depth to round out the flavors perfectly.
- Blueberries: Two cups of fresh or frozen blueberries bring vibrant color and juicy bursts in every bite.
- Brown sugar: Used in the crumb topping, it adds a rich caramel note and slight chewiness.
- Cold butter: Cubed and folded into the crumb topping for that irresistible crumbly texture and buttery taste.
How to Make Blueberry Pie (Sweet & Creamy) Recipe
Step 1: Prepare the crust
Start by preheating your oven to 375°F (190°C). Place your 9-inch pie crust into a pie plate and crimp the edges neatly to create a charming border that holds in that creamy filling beautifully. Set it aside while you mix the filling.
Step 2: Mix the creamy filling
In a medium bowl, whisk together sour cream, sugar, egg, flour, and vanilla extract until completely smooth. This mixture is the heart of the pie’s sweet and creamy magic. Then, gently fold in the blueberries so they are evenly distributed without crushing their delicate skins.
Step 3: Assemble the pie
Pour the creamy blueberry filling right into the prepared pie crust, spreading it out to ensure it’s level. This creates a beautiful canvas for the crumb topping that’s about to come.
Step 4: Make and add the crumb topping
In a small bowl, combine the flour and brown sugar. Cut in the cold butter using a fork or just your fingers until the mixture looks like coarse crumbs—think little nuggets of buttery goodness. Sprinkle this topping evenly all over the blueberry filling.
Step 5: Bake to perfection
Bake the pie for 50 to 60 minutes, keeping an eye on the crust and topping to avoid over-browning. If they start to get too dark, lightly cover the pie loosely with foil to keep it golden while the filling sets completely.
Step 6: Cool and chill
Once baked, let the pie cool completely at room temperature before refrigerating it for at least 1 to 2 hours. Chilling helps the creamy filling set and makes slicing much easier, ensuring every piece is just right.
How to Serve Blueberry Pie (Sweet & Creamy) Recipe
Garnishes
This pie is stunning on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream elevates it to pure decadence. A few fresh blueberries or a sprinkle of powdered sugar on top add a charming finishing touch.
Side Dishes
Pair this Blueberry Pie (Sweet & Creamy) Recipe with a cup of hot coffee or a refreshing glass of lemon iced tea to balance the sweetness with a bit of zest and warmth. Light salads or simple cheese plates make excellent savory companions for a well-rounded dessert experience.
Creative Ways to Present
Serve your pie on a rustic wooden board with fresh sprigs of mint for a farmhouse vibe or place slices on colorful dessert plates to brighten the table. You can also turn individual portions into parfaits by layering crumble, pie filling, and whipped cream in glasses.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, keep your leftover Blueberry Pie (Sweet & Creamy) Recipe covered in the refrigerator. It stays fresh and delicious for up to three days, making it perfect for enjoying the next day or two without losing any of its magic.
Freezing
If you want to save some for later, wrap the pie tightly with plastic wrap and then foil to protect it from freezer burn. It freezes well for up to one month. When you’re ready, thaw in the refrigerator overnight for best results.
Reheating
Reheat leftover slices gently in a low oven (about 300°F/150°C) for 10 to 15 minutes if you want that just-baked warmth. Alternatively, enjoy it chilled or at room temperature, which really lets the creamy texture shine.
FAQs
Can I use frozen blueberries in this Blueberry Pie (Sweet & Creamy) Recipe?
Absolutely! Frozen blueberries work wonderfully and you don’t even need to thaw them—they go right in the filling to keep that burst of vibrant color and flavor intact.
Is it okay to use a store-bought pie crust?
Yes, using a good-quality store-bought crust saves time and still delivers delicious results. Just make sure the crust is thawed if frozen before assembling your pie.
Can I make this pie dairy-free or vegan?
This recipe relies on sour cream and butter for that iconic creamy and crumbly texture, but you can experiment with dairy-free sour cream alternatives and vegan butter. Keep in mind the texture might vary slightly.
How long does the pie take to bake?
Plan for about 50 to 60 minutes in a 375°F oven. Always watch the crust and topping to prevent over-browning and use foil if needed during the last 15 minutes of baking.
What’s the best way to serve leftovers?
Leftover pie tastes amazing chilled or at room temperature. Add a scoop of ice cream or a dollop of whipped cream for an indulgent touch that brings the flavors back to life.
Final Thoughts
This Blueberry Pie (Sweet & Creamy) Recipe has truly become one of my all-time favorites because it’s ease meets elegance in every bite. Whether you’re baking for a family gathering or treating yourself on a quiet afternoon, this pie promises smiles and satisfied sweet teeth. Give it a try—you might just find your new go-to dessert that everyone will ask for again and again!
Print
Blueberry Pie (Sweet & Creamy) Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (plus 1-2 hours chilling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Pie recipe offers a luscious, creamy filling made with sour cream and fresh blueberries, topped with a buttery crumb crust. Perfectly baked to a golden finish, this dessert balances sweet and tart flavors, making it a delightful treat for any occasion.
Ingredients
For the crust:
- 1 9-inch pie crust (store-bought or homemade)
For the creamy filling:
- 1 cup sour cream
- ½ cup granulated sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the crumb topping:
- â…“ cup all-purpose flour
- â…“ cup brown sugar
- 3 tablespoons cold butter (cut into small cubes)
Instructions
- Prepare the crust: Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate and crimp the edges to secure it. Set aside.
- Make the creamy filling: In a medium bowl, whisk together the sour cream, granulated sugar, egg, all-purpose flour, and vanilla extract until the mixture is smooth and fully combined. Gently fold in the fresh or frozen blueberries, ensuring they are evenly distributed without crushing.
- Assemble the pie: Pour the creamy blueberry filling into the prepared pie crust, spreading it evenly to the edges.
- Prepare the crumb topping: In a separate bowl, mix together the flour and brown sugar. Cut in the cold butter using a fork or your fingers, blending until the mixture forms coarse crumbs. Sprinkle this crumb topping evenly over the blueberry filling.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 50–60 minutes, or until the filling sets in the center and the crumb topping turns golden brown. If the crust or topping starts to brown too quickly during baking, loosely cover the pie with foil during the last 15 minutes to prevent burning.
- Cool and chill: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, refrigerate the pie for at least 1 to 2 hours before serving to allow the filling to firm up and flavors to meld.
Notes
- This pie is best served chilled or at room temperature for optimal texture and flavor.
- For extra indulgence, top the pie slices with whipped cream or vanilla ice cream before serving.
- Store any leftovers in the refrigerator, where the pie will keep well for up to 3 days.
