Blueberry Sour Cream Pie Recipes

BLUEBERRY SOUR CREAM PIE

Steps:

• Preheat oven to 400 degrees F. Prepare pie crust by covering the crust's edges with foil. This will help to keep the edges from getting too brown.
• To make the filling, combine sugar and flour together in a medium sized mixing bowl. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Carefully fold in the blueberries. Pour batter into pie crust and bake for 30 minutes.
• While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
• Remove pie from the oven and sprinkle on the topping. Return to the oven and bake for 10-15 more minutes until topping is golden. Remove from oven and allow to cool throughly before slicing. Enjoy!

BLUEBERRY SOUR CREAM PIE

Steps:

• Mix sugar and flour together in bowl.
• Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
• Fold in blueberries.
• Pour into pie crust, and bake at 400F for 25 minutes.
• (May need to adjust temperature and time for frozen berries).
• Meanwhile, combine topping ingredients.
• Remove pie from oven after the 25 minutes, and sprinkle on topping.
• Return pie to oven and bake 10 minutes more.
• Chill before serving.

BLUEBERRY SOUR CREAM PIE

Steps:

• Mix together sour cream, flour, brown sugar, and egg. Stir until well blended.
• Spoon half the mixture into crust. Top with 1 cup blueberry pie filling. Spoon remaining sour cream mixture over pie filling.
• Bake at 400°F for 30 minutes. Cool and place in refrigerator to chill. Garnish with a tablespoon of pie filling on top of each slice prior to serving.

BLUEBERRY SOUR CREAM PIE

Steps:

• FOR CRUST:
• Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
• Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
• FOR FILLING:
• Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
• FOR TOPPING:
• Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.

SOUR CREAM & BLUEBERRY CUSTARD PIE

Steps:

• Heat oven to 400ºF.
• Line 9-inch pie plate with crust as directed on package. Mix sour cream, granulated sugar, egg, 2 Tbsp. flour and vanilla in large bowl until blended. Stir in blueberries. Spoon blueberry mixture into prepared crust. Bake 25 min.
• Meanwhile, mix remaining flour, brown sugar and cinnamon in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over pie.
• Bake 15 to 20 min. or until filling is set and topping is browned. Let stand 10 min. before cutting to serve.

BLUEBERRY CREAM PIE

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

CREAMY BLUEBERRY PIE

Steps:

• In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated.

CREAMY BLUEBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
• Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
• In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
• Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

COPYCAT MARIE CALLENDER'S SOUR CREAM AND BLUEBERRY PIE RECIPE - (3.9/5)

Steps:

• In a saucepan, combine diced apples with water, sugar, and salt at medium temperature until the apples are soft, about 10 minutes. While apples are cooking, mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are soft add lemon juice and the saved blueberry juice, cook and stir until blended. Stir over medium heat, add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled. SOUR CREAM TOPPING: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.

BLUEBERRY BREAD WITH SOUR CREAM

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking powder, and salt in a medium bowl until combined.
• Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
• Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
• Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
• Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
• While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
• Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.

NO-BAKE BLUEBERRY CREAM PIE

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.