Sour Cream Blueberry Pie
A luscious blueberry pie with a tangy sour cream filling, topped with a crunchy pecan streusel, perfect for summer gatherings or a sweet treat anytime.
Ingredients
Instructions
- Combine sour cream, flour, sugar, vanilla, salt, and beaten egg; beat with an electric mixer for 5 minutes or until smooth.
- Fold in fresh blueberries into the mixture.
- Pour the filling into the unbaked pie shell.
- Bake at 400°F (200°C) for 25 minutes.
- Mix 3 tablespoons flour, 3 tablespoons softened butter, and 3 tablespoons chopped pecans or walnuts to make the topping.
- Spread the topping evenly over the pie when it has baked for 5 minutes.
- Bake the pie for an additional 10 minutes.
- When done, chill the pie before serving.
Tips & Substitutions
For a creamier texture, use full-fat sour cream. If you're out of fresh blueberries, frozen ones can work, but reduce the sugar slightly. Adding a pinch of lemon zest can enhance the flavor. Ensure the pie shell is well-chilled before use to prevent it from becoming soggy. This pie can be made a day ahead, allowing the flavors to meld beautifully.
Serving Suggestions
Serve this Sour Cream Blueberry Pie chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a light salad for a balanced meal. Consider serving it as a dessert after a hearty dish like grilled chicken or a vegetarian pasta. It's perfect for summer gatherings or holiday celebrations.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or foil and refrigerate for up to 3 days. For longer storage, slice and freeze individual pieces wrapped in plastic, then place in an airtight container. To reheat, thaw in the fridge overnight and warm in a 350°F oven for about 10 minutes, just until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Blueberry Pie contains roughly 337 calories, with 9g protein, 71g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 929mg 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 instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries or blackberries. Just make sure to adjust the sugar level according to the sweetness of the fruit. For a unique twist, consider using a mix of berries for varied flavor and color.
What can I do if my pie crust shrinks while baking?
To prevent pie crust shrinkage, make sure to properly chill it before baking and avoid stretching the dough during placement. You can also blind bake it for a few minutes before adding the filling to help it hold its shape better.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just bake it, let it cool, and then refrigerate. Chilling overnight will enhance the flavors, making it even more delicious when served. Just remember to let it sit at room temperature for about 10-15 minutes before slicing.
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).