Blueberry Cream Pie

This is a very easy-to-make blueberry cream pie recipe that my mother made when my sister and I were young.

You will need one ready-made pie crust or your own favorite crust. To help brown the crust, use an aluminum pie pan. Ceramic and glass pie pans can leave the pie with a crust that is white on the bottom.

Other browning tricks include baking the pie on the lower oven rack or partially blind baking to help brown the crust. Either way, you will need to use a pie shield or aluminum foil shield to protect the top edges of the crust from over-browning.

The streusel topping has chopped pecans which adds a little crunch to this pie. If you aren’t a big fan of pecans, then leave them off because the pie will still be delicious.

I like this pie best when it is still warm; however, it is easier to cut if you let it cool or even refrigerate it. Enjoy!

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Blueberry Cream Pie

Blueberry cream pie with streusel and pecan topping

Votes: 13
Rating: 4.62
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Rate this recipe!

Course

Dessert

Cuisine

American

Keyword

Blueberry, Blueberry Pie

Prep Time

10 minutes

Cook Time

35 minutes

Servings

MetricUS Imperial

Ingredients

Pie

• 1 ready-made pie crust
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 large egg, lightly beaten
• 3 cups fresh blueberries
• 1 9-inch aluminum pan (see note below)

Topping

• 6 tablespoons all-purpose flour
• 3 tablespoons butter, softened
• 4 tablespoons sugar
• 3 tablespoons pecans, chopped

Course Dessert Cuisine American Keyword Blueberry, Blueberry Pie Prep Time 10 minutes Cook Time 35 minutes Servings MetricUS Imperial Ingredients Pie 1 ready-made pie crust 1 cup sour cream 2 tablespoons all-purpose flour 3/4 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 large egg, lightly beaten 3 cups fresh blueberries 1 9-inch aluminum pan (see note below) Topping 6 tablespoons all-purpose flour 3 tablespoons butter, softened 4 tablespoons sugar 3 tablespoons pecans, chopped

Votes: 13 Rating: 4.62 You: Rate this recipe!

Instructions

Pie

1. Preheat the oven to 400 degrees. Place the crust in a pie pan.
2. In a mixing bowl, combine the sour cream, flour, sugar, salt, vanilla, and egg. Beat for 3-5 minutes to thoroughly combine.
3. Fold in the blueberries.
4. Pour into the crust. Add a pie crust baking shield or aluminum foil ring to protect the crust edges. Bake for 25 minutes.

Topping

1. In an electric chopper add the flour, butter, and sugar and process until the ingredients are combined and crumbly.
2. After pie bakes for 25 minutes, remove it from the oven and sprinkle the topping and then the pecans on top.
3. Bake for 10 additional minutes on the middle rack of the oven. If the crust under the pie shield is pale, remove for the last 10 minutes of baking. Otherwise, leave it in place.

Recipe Notes

Pie crusts brown better in aluminum pans rather than glass or stone pans. Otherwise, you could end up with a white crust on the pie bottom.

Instead of an electric chopper or food processor, you can combine the streusel topping with a pastry blender or by hand.