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
Scale
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.
