Fresh Blueberry Cream Pie
A luscious blueberry cream pie with a rich filling and crunchy topping, perfect for summer gatherings and satisfying fruit lovers with its fresh, sweet, and tart flavors.
Ingredients
Instructions
- Combine sour cream, flour, sugar, vanilla, salt, and beaten egg in a bowl.
- Beat for 5 minutes at medium speed or until smooth.
- Fold in blueberries, peaches, or raspberries into the mixture.
- Pour the filling into the unbaked pastry shell.
- Bake at 400°F (200°C) for 25 minutes.
- Remove from oven and prepare the topping by combining flour, brown sugar, and butter, stirring well.
- Sprinkle the topping over the hot pie.
- Bake for an additional 10 minutes.
- Chill before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. You can also swap out the fresh blueberries for other berries or peaches depending on what’s in season. To prevent a soggy crust, pre-bake the pastry shell for about 5 minutes before adding the filling. This recipe is perfect for summer gatherings and pairs beautifully with Wock'S Favorite Fresh Apple Cake.
Serving Suggestions
Serve this pie chilled, garnished with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs well with a light salad or a refreshing drink, such as iced tea. For a delightful twist, try serving it alongside Coconut Creme Dessert to complement the fruity flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crust's texture, avoid freezing the pie. If you prefer to enjoy it warm, you can reheat individual slices in the microwave for about 20-30 seconds, but be cautious not to overheat, as it may alter the creamy filling.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Blueberry Cream Pie contains roughly 193 calories, with 3g protein, 29g carbohydrates, and 8g fat. It is a good source of vitamin C (17% of the Daily Value) and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 783mg per serving (34% 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 frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw and drain them first to avoid excess liquid in the pie. This will help maintain the pie's texture and prevent a soggy crust.
How can I tell when the pie is done baking?
The pie is done when the filling is set and slightly puffed, and the top is golden brown. You can gently shake the pie; if the center jiggles slightly but isn't liquid, it's ready to come out of the oven.
Is it necessary to chill the pie before serving?
Chilling the pie for at least an hour before serving allows the filling to firm up and enhances the flavors. It also makes slicing easier, giving you neat, clean pieces for serving.
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).