The Sour Cream Blueberry Pie is definitely a favorite in my house. It takes about a day whenever I make it for my family. Perfect for family gatherings, holidays, or events. It’s an easy recipe that you’ll want to make over and over again. It’s a really great dessert.
Ingredients needed for Sour Cream Blueberry Pie:
all purpose flour
fresh or frozen blueberries
1 (9-inch) pie shell
all purpose flour
Scroll down to see the full printable recipe on the recipe card.
you might want to try us too sour cream apple pie this peach pecan pie.
Frequently asked questions and tips:
- You can use fresh or frozen blueberries in this pie.
- I love this pie with walnuts as a topping. Not a fan? Use pecans or whatever kind of nuts you like. You can also exclude them.
- i use this puff pastry recipeI also made a Pillsbury pie crust. it works fine.
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sour cream blueberry pie
A simple blueberry pie that you will want to make over and over again.
Serving: 1 pie
- 3/4 cup sour cream
- 3 tablespoon all purpose flour
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 tea spoon cinnamon
- 1/4 tea spoon salt
- 2 tea spoon vanilla flavoring
- 1 egg beaten
- 2 cup fresh or frozen blueberries
- 1 9 baked pie shells (I used frozen Pillsbury puff pastry)
Ingredients for topping
- Four tablespoon butter or margarine softened
- Four tablespoon all purpose flour
- 1/2 cup walnut chopped
In a large bowl, whisk together sour cream, flour, sugar, vanilla, salt, eggs, lemon juice, and cinnamon. Fold the blueberries and pour into the pie crust.
Cut the butter into cake flour in a small bowl. I use a fork and just mash the whole thing. Mix nuts into butter and flour. Sprinkle over the pie before baking.
Bake in an oven preheated to 400 degrees for 30-35 minutes. Let cool.
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