Where are my pie lovers at? I have to admit, I have never been a big pie lover. (With the exception of my Soda Cracker Pie). Gasp! I know, right? Turns out I just had never experienced really good pie. That all changed Thanksgiving of 2015 when I made a goal to create amazing pies that I actually wanted to eat.
It took a few years before I developed pie recipes that I wanted to come back to time and time again. Since then I’ve created amazing pie recipes such as my Brownie Pie, Biscoff, Berries & Cream Pie, Peach Cream Pie and Almond Cream Pie. (Recipes will be shared on here very soon!)
This Blueberry Sour Cream Pie didn’t come into the mix until Christmas time 2020 when a friend of mine mentioned that her favorite pie of all time was Blueberry Sour Cream. I honestly had never even heard of such a pie. But me being who I am, set out to figure out what it was and if I could create my own version of it.
Turns out Sour Cream Blueberry Pie is made up of juicy fresh blueberries, sweet sour cream custard and a streusel crumble topping all encompassed in a traditional flaky pie crust. Upon discovering what this pie consisted of, I was a little skeptical. It sounded a little too simple to be THAT good. But I set off on a mission to create my own kick a$$ version of it.
First, I knew I wanted to start with my homemade pie crust. You can find that recipe here. Next, I knew I wanted to add an extra depth of flavor to the pie filling by adding just a tad of almond extract. As far as the streusel topping, I knew I wanted to add some extra texture by adding pecans. If you know me, you know I am a big fan of nuts in my desserts. If you are not a fan, you can just omit them. Before adding the crumble, the pie bakes in a 400 degree oven for 25 minutes.
After 25 minutes, you’ll remove the pie and sprinkle the homemade streusel topping all over the top. There’s no fancy way to do it, just load that baby up, rim to rim with the streusel.
Next you’ll want to protect the edges of that precious pie crust. If you find yourself making pies often, you’ll want to invest in a pie shield. You can find the ones I use here. This shield protects the crust from burning while the rest of the pie finishes baking. If you don’t have a pie shield, tent your pie with some heavy duty tinfoil and fold the edges of the foil up over the edges of your pie crust to protect it.
Once you have your streusel and pie shield on, you’ll bake the pie for an additional 15-20 minutes or until the filling is set and the streusel is light golden brown.
You’re going to be tempted (like I was) to dig into the pie right away but you’re going to have to be a little patient and let the pie sit for at least 60 minutes. I know, I’m the worst. But you have to allow time for the pie to completely set up. I actually prefer this pie served cold but its great at room temperature too!
Blueberry Sour Cream Pie
Blueberry Sour Cream Custard Filling
- 1 unbaked 9 inch pie crust (storebought or homemade)
- 1 cup full fat sour cream
- 3/4 cup white sugar
- 1 large egg
- 2 tbsp all purpose flour
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1/2 tsp salt
- 2 1/2 cups fresh blueberries
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 5 tbsp butter, softened
- 1/2 cup chopped pecans
- Preheat oven to 400 degrees.
- In a medium sized bowl, mix the sour cream, sugar, egg, flour, extracts and salt. Whisk until smooth.
- Fold in fresh blueberries, being careful not to smash them or else your custard will turn purple.
- Pour into unbaked pie crust and bake for 25 minutes.
- While the pie is baking, prepare the streusel topping. In a medium sized bowl combine sugars and flour.
- Mix in the softened butter with a pastry cutter or just use your clean hands and mix until crumbly. Mix in chopped pecans.
- After 25 minutes, remove pie from oven and sprinkle the top evenly with streusel topping. Cover the edges of the pie crust with a pie shield, or tent with tinfoil.
- Return pie to oven and bake for an additional 15-20 minutes or until filling is set and streusel is light golden brown.
- Remove from the oven and let sit for a minimum of 60 minutes before serving. If you cut into it any earlier, it won’t be set. Store leftovers in the fridge.
**I prefer to eat the pie cold or at room temperature but it’s totally personal preference