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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.
Ingredients
- 3 cups fresh blueberries
- 1 (9 inch) deep dish pie crust
For the Streusel
- ½ cup white sugar
- ½ cup all-purpose flour
- ¼ cup butter
For the Custard
- 1 cup white sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs, beaten
- ½ cup sour cream
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 440 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat8g | 42% |
| Cholesterol68mg | 23% |
| Sodium250mg | 11% |
| Total Carbohydrate67g | 24% |
| Dietary Fiber2g | 7% |
| Total Sugars44g | |
| Protein5g | |
| Vitamin C5mg | 27% |
| Calcium35mg | 3% |
| Iron2mg | 8% |
| Potassium121mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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What a fantastic pie! It takes very little time and yields great results. The whole family loved it, we tried it with raspberries and it was equally good!
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My daughter made this as her first pie (she’s 14) not was it easy for her, it also tastes really good.
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I substituted frozen blueberrys, but let them thaw and drained the excess liquid. I baked this for Thanksgiving dinner and everyone loved it! Guests even asked for the recipe.
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This is a wonderful recipe! My family thought it was super. It certainly didn’t last long!
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Very different, tastes great, love the crunchy top.
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This was the first recipe I’ve tried from this website. I’ve made it FOUR times for FOUR different groups of people and it’s been a hit everytime! Easy, tasty and delicious warm with ice cream.
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Very yummy!! I added extra blueberries. The topping was a little crunchy, but still good.
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Best tasting Blueberry pie I have ever made! Almost too much stuff for a 9 inch shell to hold so I added 1 C more blueberries, increased the flour in the sour cream mixture to 1/2 cup and then I put it into a 10 inch deep dish shell.
I am making my second one this week as it goes so fast I don’t get seconds myself! -
Fabulous! I got rave reviews with this recipe. I tried with frozen berries the second time and found it needed a slightly lower temp and longer cooking time. A definite keeper.
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A wonderful combination of tart blueberries and a sweet creamy topping!
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I wonder if I did something wrong…this pie turned out way too sweet. I think I should have used just half of the topping. Just too sweet and overpowered the good filling of blueberrys. Easy on the sugar!!
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This was wonderful!!!!! Everyone loved it and it was so easy to make. Definitely my favorite blueberry pie!!
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This was everybody’s favorite pie at Christmas. I wished I’d made two!
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really simple and delicious, one of the pies that made America so great.
we go round looking for strange things but sometimes the traditional thing is still the best. -
4 stars nice variation
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This is my favorite pie recipe! I also make it with peaches and it is excellent.
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I made this pie for a party and everyone loved it. I got tons of compliments. I might even add a few more blueberries next time I make this recipe. Thank you!
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Super Quick to make and very easy. I added 2 oz. of cream cheese as well and it was great! Many compliments recieved!!
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One of the best pies I ever made! Everyone loved it and fought over the last piece. The only thing is at this oven temp. I had to bake it for 1 hr. and 15 min. Deb B.-Perrysburg, OH
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This was fantastic with a sweet but tangy taste. My friends asked for the recipe. I didn’t change a thing in the recipe. I would definitely make it again.
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Very easy and different! My husband LOVED it! Thanks!
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I thought this pie was pretty average. The topping had too much sugar in it and was a bit “crunchy” due to the white sugar in it. Just not my cup of tea.
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All I have to say is WOW!!!! My thin as a stick roomy pratically ate the entire thing herself. It was that good.
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I should have written this review last year after I first tried it. This is simply superb! The best, and now only, blueberry pie that I make. My MIL, who is the best pie baker I’ve ever met, even said that she wouldn’t be able to tell it from one of her’s! Thank you so much for this recipe!
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Perfect, delicious, beautiful pie! Followed recipe as written and it was enjoyed by all.
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I give this 5 stars as a sugar free pie. As I have a diabetic relative, I made it crustless and substituted pourable Splenda. It had a nice taste without being too sweet. I used sugar free frozen, unthawed blueberries right from a bag, which was fine. I did have to cook my pie for about 1 hour and 10 minutes to get the top a little browned. Maybe this was because I’d used the frozen blueberries. As I used a 10″ pie dish (I was afraid it might bubble over) and didn’t use a crust, the pie wasn’t high. I still enjoyed the taste. I may experiment with adding more blueberries.
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YYYYUUUMMMMMYYY! And so easy!
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This is a great recipe. I used frozen blueberries and tossed 1 tsp. cinnamon with the blueberries before adding to pie shell. My husband really enjoyed this pie.
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We thought that this pie had a very good flavor except it was a little too sweet. For some reason the pie also did not set well. I let it cool completely before cutting it but it still fell apart when sliced. Directions were followed exactly.
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This was a huge huge hit with a dinner party and a work party, high marks all around.
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I’m 16 years old and this was one of my first attempts at pie making. Not only is this recipe easy, but it also tastes great. My suggestion for those trying this recipe for the first time- easy on the sugar.It will overpower the taste of te pie. Instead use a little more sour cream(I used light sour cream for nutritional purposes) in the wet mixture. For the dry topping mixture I added a few dashes of cinnamon,2 tbs more of butter and didnt use all of the mixture.It made all the difference. Make sure you bake the pie about 10 minutes longer then the recipe calls for so the crust turns golden brown and the pie stays together when cutting it later.There are 6 people in my family and most of them picky eaters-this pie satisfied everyones taste and I am definately making this again.
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This pie was impressive looking! I made it exactly to directions and it turned out great.
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Excellent! I decreased the amount of sugar from a cup to 3/4 cup, used egg substitute, reduced fat sour cream, and added a dash of cinnamon. Made with French pastry pie crust, also from this sight. I love this. Will definitely make again!
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This recipe was very simple.
This is the best blueberry pie that I have ever tasted.
Went over very well with all family members. Even with the picky eaters. -
Wow- this recipe is awesome! I’ve never found a blueberry pie recipe that I’ve liked, all the recipes I’ve tried have been too sweet. While this pie is sweet, it’s not overpoweringly so. I have a new favorite pie recipe. Thank you so much!
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Absolutely DELICIOUS, and very easy to make. I’ve made this pie several times, and everyone raves about it. I do cut back on the sugar a little (3/4 cup and 1/3 cup instead of 1 cup and 1/2 cup) and bake it longer (until it begins to turn golden brown on the top). We like it best served warm, not hot or cold. I’ve tried many blueberry pie recipes, and this one is the best!
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This pie is delicious, regardless of whether you eat it cold, at room temperature, or warmed in the oven (our favorite). I added an extra cup of blueberries so didn’t cut back on the sugar in the filling, used 3/4 cup of sour cream, and added a bit of grated lemon peel (one lemon). I put a bit less sugar in the topping as some people suggested, and added 1/2 tsp. of cinnamon. We didn’t find the topping too crunchy at all…it was perfect. I baked the pie at 400? for 20 minutes, then reduced the temperature. It didn’t require any additional baking time. This recipe is definitely a keeper and I think you could use it for raspberries and cherries as well.
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This is the best, and only, bueberry pie I make. My husband declared it the best pie he ever had, shared with his mom, who declared it the best SHE ever had. She shared with HER mom, who declared it the best SHE ever had. I added a sprinkle of cinnamon, and a few drops of lemon juice. Perfect! And I never liked blueberry pie. Thanks!!
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We have made this one many times. Turns out GREAT every time and always a big hit. Used the “French Pastry Pie Crust” this last time and was so easy & the crust stayed very flakey even a few days later, even when reheated in the microwave. We will never go back to “store bought cursts.”
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I must say this is one of the best pies I’ve ever had. I used frozen berries, and they turned out a little harder than I liked so next time I will cook them a little first, but there will definately be a next time (which is pretty extaordinary in my house).
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This is a GREAT recipe. I use 4 cups of Blueberries in a 9″ deep dish. I have made this many times and the last time for Thanksgiving I used the French Pasty Pie Crust [from this site]. Everyone loved it and even 3 days later a piece of the left over pie crust was very flaky when taken out of the Microwave.
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I love this pie – it was so easy. I did use less sugar in the cream mixture (about 3/4 of a cup). And I used half brown sugar, half white sugar in the topping – which was delicious. Next time I might use almost all brown sugar for the topping. Using thawed and drained frozen blueberries wasn’t a problem.
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I made this tonight and realized just at this moment that I used a 10″ deep dish plate and not a 9″ inch plate. I expected the inside of the pie to be a little creamy, but it wasn’t. That may have been because of the size of the pie plate I used. Could someone who has made this pie tell me what the texture of the inside of the pie should be like? Also, I had trouble getting the top to brown. My crust was getting very brown, while the top of the pie remained pale. I covered the crust with foil, and baked a little longer, but the top still did not brown enough. Did anyone else have that trouble?
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My boyfriend thinks it’s the best thing I’ve ever made. Used brown sugar for the topping instead of white & used canned (in water) blueberries.
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This was an easy pie to make and so yummy!! Used one pint of fresh blueberries, cut back on the sugar to 3/4 cup–that worked out great. Also on the topping I used 1/2 white and brown sugar with a dash of cinnamon—what a terrific idea to give it extra flavor and make the house smell wonderful!! The pie was a big hit with my husband, we enjoyed it warmed up in the microwave for 20 seconds the next day. Will certainly make this again!!!
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OH MY!!! Absolutely delicious! I had friend over for a cook out last night, and wanted a great summer pie recipe. I thought of blueberry, but my husband doesn’t like plain blueberry pie-too sweet. If this is you, you MUST try this recipe. It has a wonderful blueberry flavor without being too sweet. I did have to double the crumbly mixture for the top. Thanks for an excellent recipe I will make again and again. My sister in lae even made me print her a copy to take with her!!!!
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This pie rated 5 stars warm from the oven and served with vanilla ice cream but the next day my Mom and Aunt said that it was very good but they liked my pumpkin pie better. I did cut the sugar by half in the pie (still sweet enough) and used half brown sugar and half white sugar for the topping. Three to four little boxes of blueberries will work nicely. The french pastry pie crust recipe (reviewer recommendation) was great . Just remember this is NOT exactly blueberry pie … enjoy it more as a blueberry custard dessert .
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This is a wonderful recipe. The only addition that I like to do is to add about a teaspoon of cinnamon in the topping. Other than that it is perfect, not to sweet and has the right amount of body.
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This was fabulous! I did as another suggested and cut down on the sugar, I used 1/2 cup. I also used a 1/4 cup brown sugar with a 1/4 cup white sugar for the topping and added cinnamon before baking. The family loved it! This is definitely one we will enjoy again!
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Absolutely wonderful recipe. I served it over 4th of July weekend at a family reunion and it got rave reviews. I added 3/4 of sour cream instead of the 1/2 cup and for the topping used 1/4 white and 1/4 brown sugar plus a teaspoon of cinnamon. Delicious! I’ll definitely be making this again!
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This should be illegal!! Wonderful pie. Nobody believed I made it, thought it was purchased at a bakery! LOL!! Thanks Susan!
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A wonderful not too sweet recipe. My family loved it. It also set up really well– having the first piece of pie come out perfect is rare for me! Thanks.
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One word…..YUM! I made it exactly as written and it was delicious! I didn’t find it overly sweet like others apparently did. I used the French Pastry Pie Crust recipe with good results.
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Delicious! This recipe will replace my ordinary blueberry pie recipe as we all loved the consistancy the “cream” made to this pie. And it’s even better the next day!
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I was looking for blueberry recipes when I came across this. I didn’t have any shortening or pie crusts on hand, so I just made the filling in an 8×8 baking dish and baked it like a cobbler. It was easy and delicious. The only thing I would change next time is maybe add a little vanilla to the sour cream mixture, and toss the berries in a little lemon juice to bring out their brightness. I liked this recipe so much I substituted thinly sliced nectarines (tossed in a little lemon juice) for the berries and made the “cobbler” again!
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What a great recipe! I’ve made it twice, once with blueberries, and recently with apples (I did improvise with cinnamon, nutmeg, and vanilla for the latter). This recipe brings the best of a pie and cobbler together; the flavor is great, and it is truly simple to make. Thanks so much!
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I didn’t think this pie was that tasty, and it wasn’t creamy. Next time, I’ll just make a regular blueberry pie.
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This was quite good. About the only change I would make is a bit less sugar and butter, but that reflects our tastes. It should be fairly easy to swap the blueberries with another fruit too for a variety.
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Wow! This was fantastic! Made it last night and with giving out a few pieces…it is already gone. I did use a bit more sour cream than called for and glad I did. It was so yummy!
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Very good easy to make and great results thanks…
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Great recipe – very delicious! Even better a-la-mode!
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I followed the recipe exactly. So simple to make with delicious results. My husband, who usually finds blueberry pies too sweet, loved this. Blueberry pie is my favorite and this is my new favorite blueberry pie.
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This was really easy to make, and turned out great. Served for a 4th of July party, and everybody loved it.
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This is a great recipe! I stumbled across this recipe when I had to make something for a pot luck. I am NOT a good cook, but I seem to have fooled everyone. Rave reviews!!!
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Perfect was all I could say when I first tasted the pie. It is the best blueberry pie that I have ever eaten. It was not too sweet and held together well when cut. I did not have the sour cream so I substituted the low fat yogurt that I had instead.
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I baked this for my family of 8 and it was complimented by all. One of my sisters even deemed it, “almost storebought” because of the professional look to it. I didnt have enough blueberries but used a bag of mixed frozen berries instead. Delicious!!!
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I love this dessert! I am lukewarm to most blueberry recipes, but this one is delicious. It is rich, not bland.
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This was not a very sweet pie, and no one raved about it. (There were three of us eating it). We each ate our individual servings, and ended up throwing out the rest of the pie. I would not make this again, and I’ll keep looking for a good blueberry pie recipe.
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This pie not only tasted great, but looked really good too. It was gone in a day. My neighbor came over twice to sample it!
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Definitely a keeper! I served it to six people and all six loved it. The only change I made was to add four cups of blueberries instead of three.
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This pie is great…I’ve given the recipe to everyone I know and they all love it!
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Family really liked this pie a lot. Used Splenda instead of sugar and kept everything else the same. Thanks
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The best blueberry pie! I decreased sugar to 3/4 cup in the cream mixture and used combination of brown and white sugar for the topping. It turned out great but I think I might try all brown sugar for the topping next time; it was bit crunchy. I served it to 11 people at a dinner party with some ice cream on top and they all loved it. Not too sweet, just perfect they said. Thanks for the great recipe!
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I followed instructions but the pie didn’t come out GREAT. It was OK… could have cooked longer and could have used more crumble topping!
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Very good! Made this for the first time for Thanksgiving. Was a hit! I couldn’t find fresh blueberries to save my soul, so I used frozen. Thawed and drained them in a collander first so the pie wouldn’t be too soupy. And I can’t stand “cutting in” dough. Just a pet peeve of mine, so I used the food processor. Easy and good. Thanks for sharing!
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This is fantastic! This pie completely blew away all of my American friends who have been making and eating blueberry pies all their lives! Several times, while trying to make this recipe a little more heart-friendly, I used light sour cream, light brown sugar, as well as soft baking butter with canola oil. Turned out very good indeed! I highly recommend this recipe as this pie is very easy to make and even seasoned and experienced pie connoisseurs will love it!
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EXCELLENT!!!!!!!
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I have made this recipe three times so far it is so good. We love to eat it with icecream.It’s also great by itself.
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MMMMM! This was so good. I love the crumble topping. I wouldn’t change a thing. Thanks for a great recipe!
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This pie came out tasting like two different desserts. If I make this recipe again, I would use less of the cream/egg mixture and more blueberries. I would also mix cream/egg in with the blueberries instead of spooning it on top. I assumed the mixture would sink to the bottom and coat all the blueberries, but it must’ve been too thick to do so and baked on top of the blueberries. The product looked very nice. And the “two desserts” tasted good, but they probably would have tasted better combined as one.
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We really loved this recipe! The tang of the sour cream was great! The only thing I did differently was I added about 2 tsp cinnamon, and 1 tsp nutmeg. SOOOO good!
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Very nice change for a blueberry pie. My daughter thought she preferred it to a regular blueberry pie but my husband still likes the traditional pie. Easy to make and will make again.
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We liked this, but I’m not sure I’d make it again. (Maybe if I had only one crust, as I did this time.) It tasted good, but I’m discovering that I don’t like the texture of flour as a thickener in fruit pies. The crumble topping was too crunchy/hard for me, although my husband liked it. We both found the pie to be too sweet.
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We liked this, but I’m not sure I’d make it again. (Maybe if I had only one crust, as I did this time.) It tasted good, but I’m discovering that I don’t like the texture of flour as a thickener in fruit pies. The crumble topping was too crunchy/hard for me, although my husband liked it. We both found the pie to be too sweet.
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Uh, stars can’t describe how good this pie made me look….not purple, but like i knew what i was doing. The taste is outa this world. I used frozen berries, just let them warm up to room temp. Very happy…very good…very berry:)
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I made this last night, and it was awesome. I did make a change however, since my boyfriend is morally opposed to the mere existence of sour cream, let alone putting it into something he might eat. I was trying to think of what I could use in place of the sour cream and decided to use a container of lemon yogurt that I had on hand, plus a good squirt of lemon juice. Came out great!
I did decide to mix the cream (or in my case, yogurt)/egg mixture in with the blueberries and put a regular crust on top, instead of the crumbly mixture. The egg mixture did mostly sink to the bottom. Nonetheless, it was VERY yummy. 🙂 -
This was good, for a change. I think I prefer regular blueberry pie to this. If I make this again, I would probably add a bit of lemon juice. I like my pies a little more tart. I would also try brown sugar instead of white to try for a richer flavor. Maybe needs more topping too. Don’t get me wrong, this was a good pie, but it needs a little something to make it 5 star, in my opinion.
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This is a fabulous recipe!!! Super easy, it probably went together in 5 or 10 minutes! I like sweet pies, so I made a few changes for my sweet tooth. I used a deep dich pie plate, and a homemade dough that I had in the freezer. I increased the blueberries to about 4 cups, used half white and half brown sugar in the sour cream mix, and doubled the topping. I also added about 2 tablespoons of turbinado sugar sprinkled on top – that made it crispy and delicious. Definitely five star!
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Very good pie. The only problem with it was that I thought it was a bit too sweet. Next time I make it I will not add so much sugar to the egg mixture. Otherwise it was really good. I liked the topping because it was very crunchy and added good texture.
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I’m only giving this four stars because I felt like the sour cream mixture detracted from the pie. I would definitely make this again but without the that part. The crunchy topping was good, the berries were good and amazingly my crust was good but the sour cream part was kinda yucky.
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I made this to bring to dinner at a friends house. It was wonderful! I cut back a bit on the sugar and added cinnamon and nutmeg to the sour cream mixture. I also added fresh lemon zest and lemon juice to the berries. I thought people were going to lick their plates!
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I thought this was a great change to the traditional blueberry pie; it reminded me of an apple crisp, but with blueberries. I used the canola pie crust on this website and used brown sugar in my topping instead of white sugar. Out of the oven, warm with the crumbled topping and vanilla ice cream–Yum! thanks Susan for sharing….
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I used frozen blueberries… needed to have more sugar.. the topping was delish though.
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I would have given this 3 stars, but my guests really enoyed this one. I thought the sour cream mixture masked the flavor of the blueberries. In the future, I’ll stick with traditional blueberry pie.
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Fabulous and easy to make. My husband thinks I should make him one every week!
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Yummy dessert, but not spectacular. As other reviewers said, the topping was on the sweet side. If I make it again, I will either make less than 1/2 of the topping or not use it at all.
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I would really give this 4.5 stars, because while it isn’t the “best” blueberry pie I’ve ever had… but it certainly is quick and easy and tasty to boot! Like other reviewers, I also cut back on the sugar in the cream mixture (to 3/4 cup) and in the topping (to 1/3 cup) – this was just sweet enough for me. I like the crunch of the white sugar on top, but next time I might try a mixture of white and brown sugar, like others have suggested. I did use frozen blueberries – just thawed and rinsed – they work just fine. The cooking time is more like 60+ minutes if you really want the top to start to brown a bit. Another plus is that it cuts well and retains shape on the dessert plate!
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well my dad made the first one but we didnt get to taste because my sister had to take a pie to school thats why we made it but apparently her school thought it was delicious and then me and my dad made it together and when it came out it was soup so we let it sit in the fridge overnight when we woke up it was a little thicker and later in the day it reached a gooey consistency but my dad swore it wasnt thick enough so he cooked for a little longer after he did it would not thicken at all now (being him) he’s making some sort of cobbler with it we did take a spoon and try the soup one time and it was still pretty good but next time we’re gonna cut down the sugar
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So good! I was told that I’ve outdone myself! I used fresh blueberries and it was so tasty!
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This pie is AWESOME. I use huckleberries and sometimes subsitute yogurt for the sour cream. I also use brown sugar for the topping instead of white. To die for!!!
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