July 16, 2019

Sour cream blueberry pie


This sour cream blueberry pie is slightly tart, creamy, and lightly sweetened with a bit of crunch on top! 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.


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!



Blueberry Week 
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
Drinks & Appetizers
Dinner
Dessert

11 comments:

  1. That is a perfect looking pie. One of my fondest food memories is my Grandma's blueberry pie.

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  2. You're killing me with all of these gorgeous and tasty pies lately!!!

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  3. This is my dream pie! Blueberries, sour cream and the crumble topping - it's everything I hope for in a pie! Delicious.

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  4. I adore that dappled topping on your pie! I've never tried a sour cream pie. I'm completely sold!

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  5. That's just like my favourite streusel pie!

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  6. Mmmm, blueberries! Terrific way to use them -- who doesn't like pie? Good recipe -- thanks.

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  7. This sounds so creamy and delicious! I love blueberry pie!

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  8. Dear Amy, this is definitely my kind of summer pie - love the combination of blueberries and sour cream in your recipe, not too sweet, just right (as you so aptly pointed out in your lovely post)!
    Thank you for sharing another amazing pie recipe!
    Andrea

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  9. There is nothing better than blueberry pie! This one looks rich, delicious, and decadent!

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  10. We love pies in this house. I'm adding this one to the list of pies to bake. It looks so delicious.

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