Blueberry cream pie is a luscious dessert that combines a sour cream filling with juicy blueberries, baked in a pastry crust. It is finished with a streusel topping and sprinkled with chopped pecans.
A Nostalgic Treat: Blueberry Cream Pie
Growing up, my mother made a delicious blueberry cream pie that became a traditional dessert in our home. This simple recipe not only satisfies your sweet tooth but also evokes heartwarming memories of family gatherings.
Choosing the Right Pie Crust
First, choose your pie crust. You can either use a ready-made crust or your favorite homemade recipe. I recommend using an aluminum pie pan to bake a beautifully browned crust. Aluminum pans heat up faster than glass pie dishes, which also helps prevent a soggy crust. Additionally, consider using a pie shield or aluminum foil to protect the edges from over-browning.
To catch any baking overflow, place the pie on a baking sheet lined with parchment paper or a silicone mat. Parchment paper will make cleanup easier.
Blueberries
You can use either fresh or frozen blueberries for this pie. If you choose frozen, be sure to thaw them first and drain off any excess liquid. To help prevent a soggy bottom from the blueberry juice, consider parbaking the crust at 425°F until it lightly browns.
Add Crunch to the Blueberry Cream Pie with Streusel
To elevate this dessert, the recipe incorporates a streusel topping with chopped pecans. This addition provides a satisfying crunch that perfectly balances the pie’s creaminess. If you aren’t particularly fond of pecans, feel free to leave them out—the pie will still be delicious.
Enjoying Your Blueberry Cream Pie
It is best to cool this pie completely before serving, so it has a chance to properly set. Serve it cold or at room temperature. If you prefer it warm, gently heat it in the microwave. Serve it with whipped cream or a scoop of vanilla ice cream. Additionally, note that refrigerating this pie will make cleaner slices for serving.
Storage
Store this pie, covered, in the refrigerator. It will keep for 4 to 5 days.
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Blueberry Cream Pie
Equipment
- 9-inch aluminum pie pan
- mixer
- cookie sheet
- parchment paper or silicone baking mat
Ingredients
Pie
- 1 pie crust
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- ¾ cup sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 1 large egg, lightly beaten
- 3 cups fresh blueberries
Topping
- 6 tablespoons all-purpose flour
- 3 tablespoons butter, softened
- 4 tablespoons sugar
- 3 tablespoons pecans, chopped
Instructions
Pie
- Preheat the oven to 400°F. Place a sheet of parchment paper or a silicone mat on a baking sheet to catch any spills.
- Arrange the crust in a pie pan. (See the note on parbaking below.)
- In a mixing bowl, combine the sour cream, flour, sugar, salt, vanilla, and egg. Beat for 3-5 minutes to thoroughly combine.
- Fold in the blueberries.
- Pour into the crust. Add a pie crust baking shield or aluminum foil ring to protect the crust edges. Bake for 25 minutes.
Topping
- In an electric chopper, add the flour, butter, and sugar and process until combined and crumbly.
- After the pie bakes for 25 minutes, remove it from the oven and sprinkle on the topping; then add the pecans.
- Bake for 10 additional minutes on the middle rack of the oven. If the crust under the pie shield is pale, remove it for the last 10 minutes of baking.