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 RECIPE
Do you need a simple pie recipe that will become a favorite, guaranteed? That's pretty bold to say, I know!
But really, this blueberry sour cream pie is our all-time favorite pie (a close second is this Lemon Sour Cream Pie).
Not only does this pie make annual appearance for our traditional Thanksgiving Eve Pie Night with my husband's family, but it also shows up for Pie Day.
And when we need a quick but fancy dessert.
I asked my friends for their favorite pie recipes and Emily sent this Blueberry Sour Cream Pie recipe to me.
I tried it. I loved it. Everyone loved it.
And if I had to eat one pie for the rest of my life, this would be it.
WHY YOU'LL LOVE THIS BLUEBERRY CREAM PIE
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.
INGREDIENTS
- 1 9-inch unbaked pie crust (frozen is fine)
- white sugar
- flour
- sour cream
- egg
- salt
- vanilla
- blueberries (frozen or fresh)
- pecans
- butter
HOW TO MAKE BLUEBERRY SOUR CREAM PIE
Like I said, this pie is so easy to make, especially if you use an already-made pie crust. But if you prefer the from-scratch route, that's fine, too!
Once your pie crust is prepared and placed in a 9-inch pie pan, mix the sour cream blueberry pie filling ingredients together.
It will only take you about 5 minutes. Then toss in frozen blueberries.
Gently pour into the pie dish, pop in the oven for 25 minutes.
Meanwhile, prepare the crumble topping. (And if you're like me and forget to get pecans, it works fine without.)
Spread the crumb topping over the blueberry pie and bake for another 10-15 minutes.
And that's it! You'll have a homemade sour cream blueberry pie that everyone will love!
OTHER AMAZING PIE RECIPES TO TRY:
RECIPE
After you make this blueberry sour cream pie recipe, will you pretty please leave a comment with a star rating? This will help others find this delicous recipe! Thanks SO much! ♡
Print📖 Recipe
Easy Blueberry Sour Cream Pie!
- Total Time: 45 minutes
- Yield: 1 pie 1x
Description
A delicious creamy pie made with blueberries and a yummy crumble topping. Our all-time favorite!
Ingredients
Crust
- 1 9-inch deep dish pie crust (can use frozen pie crust from the store)
Filling:
- ¾ cup white sugar
- 2 Tbsp. flour
- 1 cup sour cream
- 1 egg
- 1 ½ tsp. vanilla
- ¼ tsp. salt
- 2 ½ cups blueberries (frozen or fresh)
Crumble Topping:
- 3 Tablespoons flour
- 2 Tablespoons white sugar
- 1 ½ Tablespoons butter (at room temperature)
- 3 Tbsp. chopped pecans (about ⅓ cup)
Instructions
- Mix sugar and flour together in medium-sized bowl. Add in sour cream, egg, vanilla, and salt and hand mix or use a hand mixer for 3-5 minutes until smooth.
- Carefully fold in blueberries. If using frozen blueberries, you can put them in directly and do not need to thaw beforehand.
- Pour into pie crust and bake at 400 degrees for 30 minutes.
- While that is baking, combine 3 Tbsp. flour, 2 Tbsp. sugar, 1 ½ 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 15 minutes.
- Let cool. And then chill until you are ready to serve.
- Serve with fresh whipped cream.
Notes
- A pre-made frozen pie crust is what I usually use, but you can definitely make your own pie crust if you prefer.
- Since this pie is best served chilled, make it in advance and keep it in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
Keywords: pie, blueberry pie, thanksgiving pie
Amanda says
I made this pie for a family party tonight and everyone thought it was delicious, several people asked for the recipe. I'm definitely going to make it again, thanks for a great recipe!
★★★★★