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One of our favorite things about the weather warming up is that it means pie season is upon us. And we love pie, basically any pie, but especially this pie: sour cream blueberry pie. Everyone knows that blueberry pie is a delicious classic, but we didn’t know until recently that it could get even better with this sour cream blueberry pie. While we love the classic summer fruit pie, the addition of sour cream makes this a sweet and tangy, fruity, colorful pie that sets perfectly and tastes incredible.

If sour cream sounds a bit strange to you, hang with us for a minute. It goes so nicely with the fresh, sweet blueberries and makes for a great complementary ingredient, but Greek yogurt is a great substitute if that’s what you’ve got in the fridge. The sugar, flour, sour cream and egg make the base of the filling and turn it into the almost custard-like, silky pie that will have you hooked from the first bite.

We had some ardent blueberry pie lovers try this out and all of them were wowed by the simple addition of this unexpected ingredient. And we haven’t even touched on the crumble topping! Not only is the pie itself super tasty, but the crumble topping – just flour, sugar and butter – is the bees knees. It turns a gorgeous golden color in the oven, and then when you take it out, you’ll let the whole thing chill until it sets and becomes the perfect summer dessert. Trust us on this one, it’s a gem!

Serves 6-8

50 minutes

Rated 4.4 out of 5
Rated by 12 reviewers
  • Filling:
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups sour cream
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 3 cups blueberries
  • 1 pie shell, homemade or store-bought
  • Topping:
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cold butter, cut into small cubes
  1. Preheat oven to 350º F.
  2. In a large bowl or mixer, beat together sugar and flour with sour cream, egg, vanilla extract, lemon juice and zest, and salt.
  3. Once fully incorporated, gently fold in blueberries.
  4. Pour filling into prepared pie crust and place in oven. Bake for 40 minutes.
  5. While pie is baking, cut together flour, sugar and cold, cubed butter until mixture is crumbly.
  6. Remove pie from oven, then sprinkle crumb topping over the top.
  7. Return pie to oven and bake for another 20-30 minutes minutes, or until topping is golden brown and center is set.
  8. Remove pie from oven and chill until set.
  9. Slice, serve and enjoy!

Recipe adapted Belle of the Kitchen

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