Blueberry Sour Cream Pie Recipes

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BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

A sweet, yet tart pie made with a creamy filling, and a crumbly streusel topping. This one is always a big hit!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Dessert

Time 1h

Number Of Ingredients 11

1 deep dish unbaked pie crust
3/4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups blueberries (fresh or frozen (if using frozen, thaw and drain really well))
3 tablespoons flour
2 tablespoons sugar
1 1/2 tablespoons cold butter

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!

Nutrition Facts : Calories 309 kcal, Carbohydrate 43 g, Protein 3 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 209 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

Make and share this Blueberry Sour Cream Pie recipe from Food.com.

Provided by TGirl

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 unbaked pie crust
3/4 cup sugar
2 tablespoons flour
1 cup sour cream
1 egg
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/2 cups blueberries (fresh or frozen)
3 tablespoons flour
2 tablespoons sugar
1 1/2 tablespoons butter
3 tablespoons finely chopped pecans

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



Blueberry Sour Cream Pie image

Adopted recipe.I made this with a premade graham cracker crust.It's not super sweet.It will puff up slightly during baking but it shouldn't overflow your pie plate, at least mine didn't.You could very easily substitute any flavor of canned pie filling that you like.I didn't garnish with a TBSP on each slice, I just spread the rest of the pie filling over the top.

Provided by Zaney1

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

1 graham cracker pie crust
2 cups sour cream
3 tablespoons flour
3 tablespoons light brown sugar
1 egg
1 (21 ounce) can blueberry pie filling, divided

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.

Nutrition Facts : Calories 426.8, Fat 19.4, SaturatedFat 9.1, Cholesterol 51.7, Sodium 200.1, Carbohydrate 59.9, Fiber 2.4, Sugar 43.3, Protein 4.3

BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

Categories     Nut     Dessert     Bake     Kid-Friendly     Blueberry     Summer     Sour Cream     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 19

CRUST
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
FILLING
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
TOPPING
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

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



Sour Cream & Blueberry Custard Pie image

Try our sweet and savory Sour Cream & Blueberry Custard Pie recipe! This take on a creamy classic is sure to please everyone around the table.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 10 servings

Number Of Ingredients 11

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 container (8 oz.) sour cream
3/4 cup granulated sugar
1 egg
1/4 cup plus 2 Tbsp. flour, divided
1 tsp. vanilla
2-1/2 cups blueberries
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. cold butter
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

CREAMY BLUEBERRY PIE



Creamy Blueberry Pie image

A co-worker and her husband own a blueberry farm- so we have a ready supply of fresh berries in the summer. This pie is a favorite dessert.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

1 cup sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg, lightly beaten
3-1/2 cups blueberries
1 unbaked pastry shell (9 inches)
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons chopped pecans
1-1/2 tablespoons butter

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.

Nutrition Facts :

CREAMY BLUEBERRY PIE



Creamy Blueberry Pie image

This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.

Provided by Susan Meyer

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
⅓ cup all-purpose flour
⅛ teaspoon salt
2 eggs, beaten
½ cup sour cream
½ cup white sugar
½ cup all-purpose flour
¼ cup butter

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.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 67.3 g, Cholesterol 68.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 250.3 mg, Sugar 44 g

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



Copycat Marie Callender's Sour Cream And Blueberry Pie Recipe - (3.9/5) image

Provided by kelsa94

Number Of Ingredients 18

PIE FILLING:
1 pie shell, baked
1 (15-ounce) can blueberries in heavy syrup, drained (save juice)
1 1/2 cups water
1 cup red delicious apple, diced
1/4 teaspoon salt
3 tablespoons cornstarch
1/4 cup water
3/4 cup sugar
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
SOUR CREAM TOPPING:
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cream cheese
1/2 teaspoon gelatin powder, unflavored
2 tablespoons water

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



Blueberry Bread with Sour Cream image

I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!

Provided by Smiley:D

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup white sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream
1 ½ cups fresh blueberries
cooking spray
¾ cup white sugar, divided
1 teaspoon lemon zest
¼ cup lemon juice

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.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g

NO-BAKE BLUEBERRY CREAM PIE



No-Bake Blueberry Cream Pie image

This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 4h25m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 11

35 vanilla wafer cookies (10 ounces)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/2 cups fresh blueberries, plus more for topping, optional
Juice of 1/2 lemon
Pinch fine sea salt
1 cup sugar
8 ounces cream cheese, at room temperature
1 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract

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.

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From recipeschoice.com


BLUEBERRY & SOUR CREAM PIE – HIROKO'S RECIPES
Method. Preheat oven to 170 to 180℃. Mix softened Butter and Sugar until smooth. Add Egg Yolk and mix until creamy. Add Plain Flour and mix as you cut the butter mixture into flour. After mixing, it might look too DRY, but do not add Water. Use your hands to bring the mixture together. Spread the dough in a pie dish, bit by bit, press using ...
From hirokoliston.com


BLUEBERRY NO-BAKE CREAM CHEESE PIE – SIMPLY BAKING COMPANY
2020-06-24 1 cup heavy whipping cream. 1/3 cup sour cream. 2/3 cup granulated sugar. 1 tsp vanilla extract. 1 tbsp lemon juice. FOR TOPPING: 1-2 cups fresh or frozen blueberries. 1/2 cup sugar. 1/4 cup lemon juice. Directions: Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the ...
From simplybakingcompany.com


SOUR CREAM BLUEBERRY PIE | 12 TOMATOES
Preparation. Preheat oven to 350º F. In a large bowl or mixer, beat together sugar and flour with sour cream, egg, vanilla extract, lemon juice and zest, and salt. Once fully incorporated, gently fold in blueberries. Pour filling into prepared pie crust and place in oven. Bake for 40 minutes.
From 12tomatoes.com


BLUEBERRIES & CREAM PIE - SALLY'S BAKING ADDICTION
2021-11-08 Bake the crust for about 15 minutes, cool slightly, and then spread in the filling and add the cooled blueberry topping. Time: Between the topping, crust, and filling, prep time is at least 45 minutes. The filling takes at least 8 hours to set up in the refrigerator, so plan ahead.
From sallysbakingaddiction.com


BLUEBERRY SOUR CREAM PIE
CRUST Roll out the pie crust, then transfer it to a glass pie dish. Freeze the crust for 10 minutes while the oven heats up. (These next extra steps help the crust get brown and crispy.) Put an oven rack in the bottom third of the oven and put a baking sheet upside down on that rack. Heat the oven to 400F/200C.
From kitchenparade.com


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Top Asked Questions

How to bake blueberry pie with sour cream custard?
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.
How do you make a sour cream pie with berries?
Directions. 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.
How to bake blueberries with sour cream and eggs?
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.
How to make a blueberry crumble?
Whisk together sugar, sour cream, egg, vanilla, almond extract, lemon juice, salt, and flour until smooth. Fold in blueberries.Pour into unbaked pie crust. Cover the edges of the crust with foil so theydon’t get too brown. Bake for 30 minutes. While pie is baking prepare the crumble.

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