Blueberry Cream Pie(9-Inch Pie)
A luscious blueberry cream pie featuring a creamy filling, fresh blueberries, and a buttery nut topping, perfect for summer gatherings or dessert lovers seeking a fruity treat.
Ingredients
Instructions
- Preheat oven to 400° F (200° C).
- Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt, and beaten egg; beat for 5 minutes on medium mixer speed or until smooth.
- Fold in blueberries.
- Pour filling into the unbaked 9-inch pastry shell.
- Bake in the preheated oven for 25 minutes.
- Remove from oven. Mix 3 tablespoons flour, butter, and chopped nuts until well combined.
- Sprinkle the nut mixture over the top of the pie.
- Return the pie to the oven and bake for an additional 10 minutes.
- Chill before serving.
Tips & Substitutions
For a richer flavor, consider using Greek yogurt instead of sour cream. You can also substitute honey for sugar, adjusting the quantity to taste. If fresh blueberries aren't available, frozen ones work well; just thaw and drain excess liquid before use. To ensure a perfectly cooked crust, cover the edges with foil to prevent over-browning.
Serving Suggestions
Serve the Blueberry Cream Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This pie pairs beautifully with a light salad like Mama'S 7-Up Salad or a fruit platter for a balanced meal. For drinks, consider a refreshing lemonade or iced tea to complement the sweetness of the pie.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For a refreshing treat, enjoy the pie chilled. If you prefer to reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, but be mindful not to overbake.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cream Pie(9-Inch Pie) contains roughly 200 calories, with 4g protein, 24g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 927mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Yes, you can substitute blueberries with other berries like raspberries or blackberries, or even diced peaches for a different flavor profile. Just ensure that the fruit is adequately ripe and sweet to maintain the pie's balance.
How can I prevent the pie from becoming soggy?
To prevent a soggy crust, ensure the pastry shell is fully baked before adding the filling. You can also sprinkle a thin layer of flour or cornstarch on the bottom of the shell before pouring in the filling, which helps absorb excess moisture.
Is this recipe suitable for vegetarian diets?
Yes, this Blueberry Cream Pie is suitable for vegetarian diets as it does not contain meat or fish. However, if you want to make it vegan, you can use a flax egg or a commercial egg replacer in place of the beaten egg and substitute the sour cream with a plant-based alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).