Sour Cream Blueberry Pie

A sour cream blueberry pie
Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
412 Calories
22g Fat
50g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 412
% Daily Value*
Total Fat 22g 28%
Saturated Fat 7g 34%
Cholesterol 44mg 15%
Sodium 361mg 16%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 10%
Protein 5g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This blueberry pie is made with sour cream and a tasty blueberry custard filling. Blueberry filling is the star here, so feel free to use your own homemade pie pastry shell or buy a frozen crust from the grocery store. If you do buy a pre-made one, follow the defrosting directions on the box since each brand may have slightly different instructions.

Give your fresh blueberries a quick and gentle rinse before adding them to the pie. Look through the rinsed berries and throw away (or compost) any shriveled or smooshed berries. Do your best to remove any stems. The recipe calls for pecans. If you prefer another type of nut, just swap the pecans for something else, like sliced almonds or walnuts. Be sure to chop whatever type of nut you use.

Before serving the pie, wait for it to cool. While it's probably going to smell deliciously tempting, do wait for it to cool off before slicing into it. Slicing into a hot pie will likely cause the slice to fall apart and be a big, gooey, blueberry mess. Serve the pie with a cool scoop of vanilla ice cream or some whipped cream for a real decadent treat.

While it's doubtful, if you have any leftovers, cover the pie and store it in the refrigerator for a few days. If you need an excuse to eat leftover pie, try it for breakfast!


  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg (beaten)
  • 2 1/2 cups fresh blueberries (or frozen)
  • 1 unbaked 9-inch pie pastry shell
  • For the Pecan Topping:
  • 4 tablespoons all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter (softened)
  • 3 tablespoons pecans (chopped)

Steps to Make It

  1. In a mixing bowl, beat together the sour cream, 2 tablespoons of flour, granulated sugar, vanilla, salt, and egg until smooth, about 3 to 5 minutes.

  2. Gently fold in the fresh or frozen blueberries to the custard mixture. Take care not to smash the berries.

  3. Pour the mixture into the pie crust and bake at 400 F for 25 minutes.

  4. While the pie is baking, combine the 4 tablespoons of flour, brown sugar, butter, and pecans, mixing with your fingers until you have a crumbly mixture.

  5. Once the initial baking time has passed, remove the pie from the oven. Sprinkle the pecan mixture over the top of the pie; return to oven and bake for 10 minutes longer. Let the pie cool on a wire rack in the pie pan. Chill thoroughly before serving. This recipe serves 8 to 10, depending on the size of your slice.

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