Go Back
–+ servings

Blueberry Cream Pie

Blueberry cream pie with streusel and pecan topping
4.62 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 384 kcal

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.

Notes

Baking Pan

Pie crusts achieve a better golden brown color in aluminum pans compared to glass or stone pans. However, you can substitute a 9-inch glass dish.

Parbaking the Crust to Prevent Sogginess

Consider parbaking the crust at 425°F for 15-20 minutes, until it's lightly browned. This technique helps create a barrier that prevents excess moisture from the blueberries from making the crust soggy. Keep an eye on the crust, and remove it sooner if it browns too quickly. Additionally, if the edges are thin, using a pie shield can help protect them from over-browning during baking.

Streusel Topping

You can combine the streusel topping with a pastry blender or by hand if you don't have an electric chopper or food processor. 

Nutrition

Calories: 384kcalCarbohydrates: 51gProtein: 4gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 52mgSodium: 212mgPotassium: 135mgFiber: 2gSugar: 32gVitamin A: 376IUVitamin C: 6mgCalcium: 45mgIron: 1mg
Keyword Blueberry, Blueberry Cream Pie, Blueberry Pie, Blueberry Pie Cream Pie Recipe, Blueberry Pie with Streusel Topping, Blueberry Sour Cream Pie, Homemade Blueberry Pie
Tried this recipe?Let us know how it was!