Sour cream blueberry pie is definitely a favorite at my house. It lasts about a day whenever I make it for my family. It’s perfect for any family gathering, holiday, or event. An easy recipe and one you will make time and time again. It really is a fabulous dessert that takes comes together quickly.
Ingredients Needed for Sour Cream Blueberry Pie:
Fresh or frozen blueberries
1 (9-inch) unbaked pie shell
Scroll down for full printable recipe in the recipe card.
Frequently asked questions and Tips:
- You can use fresh or frozen blueberries in this pie.
- We love this pie with walnuts in the topping. Not a fan? Use pecans or the type of nuts you enjoy. You could even leave them out.
- I use this pie crust recipe. I’ve also made it with a Pillsbury pie crust. It works fine.
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Sour Cream Blueberry Pie
- 3/4 cup sour cream
- 3 tablespoons all-purpose flour
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons vanilla flavoring
- 1 egg beaten
- 2 cups fresh or frozen blueberries
- 1 9 incunbaked pie shell (I use Pillsbury frozen pie crust
- 4 tablespoons butter or margarine softened
- 4 tablespoons all-purpose flour
- 1/2 cup walnuts chopped
- In a large bowl beat sour cream, flour, sugar, vanilla, salt, egg, lemon juice and cinnamon together with mixer. Fold in blueberries and pour into pie crust.
- In a small bowl cut butter into flour. I use a fork and just kind of mash it all up together. Mix the nuts into the butter and flour. Sprinkle over the pie before baking.
- Bake pie in preheated 400 degree oven for 30 to 35 minutes. Let cool.
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