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Creamy Blueberry Pie

Creamy Blueberry Pie

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Susan Meyer

This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 67.3g
  • 22%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
  2. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
  3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
  4. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
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Reviews

JasonERF
119
5/11/2011

Lets say you're escaping from LV 426 but right before you do, a warrior steals this Creamy Blueberry Pie. He takes it down to sub level 2 in the atmospheric processor and places it in a cocoon. A nuclear explosion is about to go off and you only have 14 minutes to reach minimum safe distance all while the Queen is right behind you. DO YOU GO AFTER YOUR STOLEN PIE? Yes. You should also go after it even if the blueberries have been substituted for a mixed berries. Because that's delicious too. After you eat, you might be wondering if you can dream. My answer would be: I-Firmative.

Dianemwj
95
8/9/2007

My, oh my, I loved this pie! I had a couple of bags of frozen blueberries that had migrated to the rear of my freezer; I hesitate to say how long they had been in there. But after chipping them out of their frosty prison, and rinsing the ice crystals off them, they worked just fine. I sprinkled some cinnamon over the blueberries, and I used reduced fat sour cream and added some vanilla to the filling. Also, I used brown sugar instead of white for the topping. This pie came out beautiful and delicious. I imagine it would be even better with fresh blueberries. Thanks for the recipe!

SEXAYMAMAJAMA
80
8/31/2003

I'm 16 years old and this was one of my first attempts at pie making. Not only is this recipe easy, but it also tastes great. My suggestion for those trying this recipe for the first time- easy on the sugar.It will overpower the taste of te pie. Instead use a little more sour cream(I used light sour cream for nutritional purposes) in the wet mixture. For the dry topping mixture I added a few dashes of cinnamon,2 tbs more of butter and didnt use all of the mixture.It made all the difference. Make sure you bake the pie about 10 minutes longer then the recipe calls for so the crust turns golden brown and the pie stays together when cutting it later.There are 6 people in my family and most of them picky eaters-this pie satisfied everyones taste and I am definately making this again.