Sour cream blueberry pie

This sour cream blueberry pie is slightly tart, creamy, and lightly sweetened with a bit of crunch on top! It's bursting with fresh summer blueberries and is a fun twist on blueberry pie.

I hope everyone is enjoying all of the delicious recipes that are being shared during #BlueberryWeek (check out all of today's recipes at the bottom of this post)!

I'm really excited about this pie. It's basically the same recipe as my sour cream apple pie, just with a few tweaks. Both are completely delicious! I love using sour cream in pies for that extra bit of tangy flavor which helps keep desserts from becoming overly sweet. Plus, blueberries tend to not be overly sweet either, which is perfect for me.

My readers know that we are totally a pie family and I post a lot of pie recipes on the blog. I think this pie is going to be making a frequent summer appearance in our house and has quickly moved into a contender for a favorite of mine. That says a lot!

I'm looking forward to our family's annual blueberry picking day coming up soon. We like to go to a local farm and freeze a few gallon bags to enjoy all year round.

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

Yield: 8 slices

Sour Cream Blueberry Pie

A creamy, tangy, lightly sweet blueberry pie.

ingredients:

• 1 recipe for a single pie crust
• 2 large eggs
• 1 cup full fat sour cream
• 6 tablespoons all-purpose flour, divided
• 3/4 cup sugar
• 1/2 cup light brown sugar, divided
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2-1/2 cups blueberries
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cubed

instructions:

How to cook Sour Cream Blueberry Pie

1. Roll out the pie crust to fit a standard 9-inch pie plate. Fit to the plate.
2. Preheat the oven to 375 degrees.
3. In a large bowl, whisk together the eggs, sour cream, 2 tablespoons of flour, sugar, 1/4 cup brown sugar, vanilla, and salt until well-combined. Stir in the blueberries.
4. Pour into the pie shell and bake for 20 minutes.
5. While the pie is baking, mix together the remaining 4 tablespoons of flour, remaining 1/4 cup of brown sugar, and cinnamon. Cut in the butter until is it mixed and sticks together.
6. After 20 minutes of baking, remove the pie from the oven and drop the crumb mixture over the top.
7. Bake for another 23-27 minutes, until the pie is golden and the filling is set.
8. Let the pie cool completely before serving. Serve room temperature or refrigerate before serving.

Created using The Recipes Generator

I hope you give this pie a try! Let me know in the comments below.

 

Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Breakfast

• Bakery Style Blueberry Muffins by Cookaholic Wife
• Cornmeal Waffles with Blueberry Sauce by Karen's Kitchen Stories
• Blueberry Breakfast Banana Split by Our Good Life

Drinks & Appetizers

• Blueberry Brie Duck Flatbread by A Kitchen Hoor's Adventures
• Blueberry Margarita by Cheese Curd In Paradise
• Blueberry Thyme Smash by A Day in the Life on the Farm
• Mini Blueberry Galettes by Cooking For My Soul
• Warmed Brie with Pickled Blueberries by Culinary Adventures with Camilla

Dinner

• Tortellini Pasta Salad with Corn and Blueberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Whole Roasted Chicken with Blueberries and Pinot Noir by Food Above Gold

Dessert

• Blueberry Fluff Salad by Daily Dish Recipes
• Blueberry Cereal Bars by Palatable Pastime
• Sour Cream Blueberry Pie by Savory Moments