Imagine a pie bursting with plump, juicy blueberries, cradled in a rich, tangy sour cream custard, all nestled within a flaky pie crust and topped with a sweet, buttery streusel. This Classic Blueberry Sour Cream Pie is a beloved Southern tradition, renowned for its unique creamy texture and vibrant berry flavor. It’s a refreshing, irresistible dessert that’s perfect for summer gatherings, holiday meals, or any time you crave a taste of pure, fruity bliss.
Why I Love This Recipe
I’m a huge fan of pies that perfectly balance classic flavors with a touch of unexpected creaminess, and this Blueberry Sour Cream Pie absolutely nails it! What I absolutely adore is the way the sweet-tart burst of fresh blueberriesharmonizes with the tangy, rich sour cream custard. It’s a symphony of textures—the tender berries, the velvety filling, and the delightful crunch of the streusel topping—all within a flaky crust. It feels incredibly nostalgic and homemade, yet its vibrant flavor makes it feel fresh and exciting. It’s a fantastic, fuss-free option for entertaining or simply treating yourself to a slice of pure comfort!
Ingredients:
- For the Pie Crust:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- For the Filling:
- 2 cups fresh blueberries (or frozen, not thawed)
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 cup sour cream (full-fat recommended)
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, for brightness)
- For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup (½ stick) cold unsalted butter, cut into small pieces
Swaps and Notes
- Pie Crust: An unbaked 9-inch pie crust is traditional. You can use a store-bought refrigerated crust for convenience or your favorite homemade pie crust recipe.
- Blueberries: Use fresh blueberries for the best texture and flavor. If using frozen blueberries, do not thaw them; add them directly to the filling mixture (they might release more juice, so the baking time could be a few minutes longer).
- Sour Cream: Full-fat sour cream is recommended for the creamiest, richest filling. Low-fat sour cream can be used, but the texture may be slightly less rich.
- Egg (Filling): Lightly beaten large eggs act as a binder and create the creamy consistency.
- Vanilla Extract & Lemon Zest: These enhance the overall flavor. The lemon zest adds a bright, zesty note that complements the blueberries and sour cream beautifully.
- Streusel Topping: The combination of flours, sugars, and cold butter is crucial for a crumbly, not cakey, streusel. You can add a pinch of cinnamon or nutmeg to the streusel for extra warmth.
- Nuts (Optional for Streusel): For extra crunch, you can add ¼ cup of chopped pecans or walnuts to the streusel topping.
Instructions:
1. Prepare Pie Crust: Preheat your oven to 425°F (220°C). Place your 1 (9-inch) unbaked pie crust in a pie plate. If using a store-bought crust, prick the bottom with a fork a few times to prevent bubbling.
2. Make the Blueberry Filling: In a large mixing bowl, gently toss the 2 cups fresh blueberries with ¼ cup granulated sugar and ¼ cup all-purpose flour. This helps prevent the blueberries from sinking to the bottom. In a separate medium bowl, whisk together the remaining ¾ cup granulated sugar, remaining ¼ cup all-purpose flour, 1 cup sour cream, 1 large lightly beaten egg, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest (optional). Whisk until smooth and well combined.
3. Combine & Pour into Crust: Gently fold the floured blueberries into the sour cream mixture until just combined. Pour the entire blueberry sour cream filling into the unbaked pie crust. Spread it evenly.
4. Prepare Streusel Topping: In a small bowl, combine the ½ cup all-purpose flour, ¼ cup granulated sugar, and ¼ cup packed light brown sugar. Whisk briefly. Add the ¼ cup (½ stick) cold unsalted butter, cut into small pieces. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
5. Top & Bake: Sprinkle the streusel topping evenly over the entire surface of the pie filling. Place the pie on a baking sheet (to catch any potential drips). Bake in the preheated oven for 15 minutes at 425°F (220°C). After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 30-40 minutes, or until the filling is set (a slight jiggle in the center is okay) and the streusel topping is golden brown and crispy.
6. Cool & Serve: Remove the pie from the oven. Let it cool completely on a wire rack for at least 2-3 hours (or preferably, refrigerate until thoroughly chilled). This is crucial for the filling to set properly. Slice, serve, and enjoy your delightful Blueberry Sour Cream Pie!
Tips for Success
- Toss Blueberries with Flour/Sugar: This helps prevent the blueberries from sinking to the bottom during baking, ensuring even distribution.
- Cold Butter for Streusel: Using cold butter and cutting it into the flour creates a crumbly, crisp streusel.
- Temperature Control: Start with high heat for an initial crust set, then reduce to ensure the filling cooks through without burning the topping.
- Cool Completely: This is the most crucial step! Do not cut into a warm sour cream pie, as the filling needs time to set properly.
- Fresh Lemon Zest: This adds a bright, tangy note that beautifully complements the blueberries and cuts through the richness of the sour cream.
- Don’t Overbake: Bake until the filling is set but still slightly tender.
Serving Suggestions and Pairings
This Classic Blueberry Sour Cream Pie is a refreshing and elegant dessert, perfect for any occasion.
- Summer Gatherings: Ideal for picnics, barbecues, potlucks, or any berry-season celebration.
- Holiday Dessert: A lovely, lighter alternative to heavier holiday pies.
- Brunch: A delightful sweet addition to a weekend brunch spread.
- Coffee or Tea: Perfect for an afternoon treat.
- Complementary Drinks: Pair with This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days or This Rainbow Sangria Is My Favorite Colorful Drink for Any Celebration.
- For other delightful no-bake or fruity pies/desserts from Chefmaniac, explore these favorites:
Storage and Leftover Tips
This pie stores well, making it great for making ahead.
- Make Ahead: You can prepare this pie a day in advance. Store it, covered, in the refrigerator.
- Refrigeration: Store any leftover Blueberry Sour Cream Pie, loosely covered with plastic wrap, in the refrigerator for up to 3-4 days.
- Freezing: This pie freezes reasonably well. Once completely cooled, wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The streusel might lose a little crispness but will still be delicious.
Final Thoughts
This Classic Blueberry Sour Cream Pie is a truly delightful and incredibly refreshing dessert that perfectly captures the vibrant taste of summer blueberries in a creamy, tangy filling. It’s a simple recipe that yields a deeply satisfying and nostalgic treat, perfect for bringing smiles and brightness to any table. Get ready to savor every delicious, zesty bite!
What are your favorite berry pie variations, or do you have a secret ingredient that makes your fruit pies extra special? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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