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The Best and Easiest Blueberry Sour Cream Pie! This is our favorite pie recipe for Thanksgiving, Pie Day, or an easy dessert.
The Best Blueberry Sour Cream Pie
It’s tradition on the night before Thanksgiving to have a Thanksgiving Eve Pie Night with my husband’s family. We love this tradition so much. I mean, really, how could we not love getting together for a light dinner and then a buffet of pies?
I’m always on the lookout for a good pie recipe to make. My attempts at making a plain Jane pumpkin pie have been terrible. I’m not sure how you can mess up a simple pumpkin pie, but I have done it year after year.
So…I asked my friends on Instagram for their favorite pie recipe and Emily sent this Blueberry Sour Cream Pie recipe to me.
I tried it. I loved it. Everyone loved it. And it’s now become our favorite pie to make at Thanksgiving.
So Much to Love
You’ll love this pie, too for so many reasons.
- You can use a pre-made or store-bought crust if you want to simplify.
- You can make the pie in advance
- This recipe is so simple– no fancy steps and you can have the pie ready to bake in about 10 minutes!
Oh, and did I mention the yummy crumble on the top? It’s the icing on the cake, I mean pie.
Blueberry Sour Cream Pie Recipe
Original recipe from Emily Jones.
Ingredients
- 1 unbaked pie crust
- 3/4 cup white sugar
- 2 Tbsp. flour
- 1 cup sour cream
- 1 egg
- 1 1/2 tsp. vanilla
- 1/4 tsp. salt
- 2 1/2 cups blueberries (frozen or fresh)
Directions
- Mix sugar and flour together in bowl. Then beat in sour cream, egg, vanilla, and salt together until smooth. (about 5 minutes)
- Fold in blueberries.
- Pour into pie crust and bake at 400 degrees for 25 minutes.
- Then combine 3 Tbsp. flour, 2 Tbsp. sugar, 1 1/2 Tbsp. butter and 3 Tbsp. chopped pecans together. Sprinkle on top of pie after it has baked for 25 minutes.
- Return the pie to oven and bake another 10-12 minutes.
- Chill before serving.
- Serve with fresh whipped cream.
