Description
This Best Blueberry Pie recipe delivers a sweet and creamy dessert with a perfectly flaky crust, a luscious sour cream filling, and fresh blueberries. Topped with a crunchy cinnamon crumb topping, it’s an irresistible treat ideal for summer gatherings or anytime you crave a classic fruit pie with a creamy twist.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie shell (homemade or store-bought)
Cream Filling
- 1 cup sour cream
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Blueberry Layer
- 2 cups fresh or frozen blueberries (if frozen, thaw and drain)
Optional Crumb Topping
- 1/4 cup butter, softened
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
Optional Garnishes
- Whipped cream
- Lemon zest
- Extra fresh blueberries
Instructions
- Preheat and Blind Bake Pie Shell: Preheat your oven to 375°F (190°C). Line your pie crust with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake for 10–12 minutes until the crust is slightly golden, then remove from oven and let cool slightly.
- Prepare Cream Filling: In a medium bowl, whisk together sour cream, granulated sugar, flour, egg, vanilla extract, and salt until the mixture is smooth and creamy without lumps.
- Incorporate Blueberries: Gently fold the blueberries into the cream mixture carefully to avoid crushing the berries, ensuring an even distribution.
- Fill Pie Shell: Pour the blueberry cream mixture into the pre-baked pie crust and spread it evenly with a spatula.
- Make Crumb Topping: In a small bowl, combine softened butter, flour, brown sugar, and cinnamon using a fork until the mixture becomes crumbly and resembles coarse crumbs. Sprinkle this topping evenly over the pie filling.
- Bake the Pie: Place the pie back into the oven and bake for 40–45 minutes until the crumb topping is golden and the center of the pie is set and no longer jiggly.
- Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to firm up before serving.
- Serve: Just before serving, garnish with whipped cream, lemon zest, and extra fresh blueberries if desired. Slice into clean wedges and serve chilled for the best flavor and texture.
Notes
- Use fresh or properly thawed frozen blueberries drained well to prevent watery filling.
- Blind baking the crust ensures it doesn’t get soggy from the creamy filling.
- For a crisper crust, chill it before blind baking.
- The crumb topping is optional but adds a delicious cinnamon sweetness and texture contrast.
- Refrigeration after baking helps the filling set perfectly and makes slicing easier.
- Store leftover pie covered in the refrigerator for up to 3 days.
