Blueberry Sour Cream Pie and Double Confession Delight

Blueberry Sour Cream Pie and Double Confession Delight
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On to the recipe….which is….
Blueberry Sour Cream Pie.
Yu-hu-hum.
As I type this post in the late night hours…I am wishing I were feasting on this delectable, heavenly pie this very minute. This pie is so delightful I invited it to both my dessert plate, and then to my breakfast plate the next morning. 
Why I am admitting this flawed behavior to you, I do not know. 
I guess that’s the sort of thing a girl burning the midnight oil is willing to share.
It was only one morning you know. I’ve enjoyed a sturdy piece of whole wheat toast every morning since, just for the record.
 
And now, just for the fun of it I am about to reveal yet another of my many flaws. Consider it Double Confession Delight…..
 
A couple of days ago my TeenSonMark brought me the phone. On the other end, asking to speak to me was my daughter BlondeEmily.
She was calling from a friends house with a very urgent matter.
“Mom, can you tell me another word for Oriental?”
“How about Asian.” was my reply.
“YES!!!” she beamed. “That’s the word I have been trying and trying to remember. It’s my Webkin Password. Hallelujah. Thanks for reminding me, Mom. Now, can you put Mark back on the phone so I can ASK HIM HOW TO SPELL IT.”
All I could say was…
“Hey, don’t you think I know how to spell Asian?”
“Um…..” came the reply “Well, no. Actually, I don’t think you do Mom.” she simply stated.
 
“Hmmmm. Well. It just so happens that Asian is actually one of the words I know how to spell. I suggest you take advantage since there are only a hand full in my repetoire, reppetoirre, repituare…….ok, alright…………… I’ll put Mark on.”
 And that’s what you have here folks. A Double Confession, from a Pie Lovin’, Miss-spelling, gal.

Addicted to Blueberry Sour Cream Pie.
Seriously addicted to Mr.Spell Check.

Blueberry Sour Cream Pie

Time: 30 min. prep + 2 hours refrigeration
Yield: One delightful pie
Recipe adapted from All Recipes
 
1  9 inch pastry crust, baked
Filling:
8 oz cream cheese, softened
1 C powdered sugar
3/4 C sour cream
1 t vanilla
1  8 oz package cool whip 
dash salt
 
Topping:
3/4 C sugar
1/4 C cornstarch
10 T water
2 T fresh lemon juice
3 C fresh or frozen blueberries
dash salt
1/2 t vanilla
1 T butter
1. In a large mixing bowl, or in a stand mixer beat the cream cheese until smooth.
2. Add the powdered sugar and vanilla and mix well.
3. Add the sour cream, cool whip and dash of salt. Mix until well combined, and set the mixture aside.
4. In a medium sized sauce pan mix the cornstarch and sugar together.
5. Add the water and lemon juice and stir until smooth.
6. Get that sauce pan on the stove top and turn the heat to medium. Stir in the blueberries. If you are using frozen blueberries, just pop them in the microwave for a couple minutes so they aren’t ice cold when you add them to the sauce pan.
7. Bring the mixture to a boil, stirring constantly. It should thicken up after a couple of minutes. You want it to be the consistency of canned pie filling. 
8. Remove the pan from the heat and stir in the dash salt, vanilla and butter.  
9. Set it aside to cool.
10. Pour the cream filling into a pre-baked pastry crust. When the blueberry topping is cooled to room temperature spread it over the filling. Cover with Plastic Wrap and refrigerate for at least 2 hours.
Note….this pie can easily be made a day ahead. Enjoy!  

Watch for a killer good, 
totally addicting cheesecake….coming up next! 


Post a comment!

34 Comments

  1. 1
    November 12, 2010 at 12:18 pm

    Oh my I want some now,,it looks so good and I will have to give it a try,,,also gotta love teenagers,,I have raised 4 and it never changes..have a great weekend..

  2. 2
    November 12, 2010 at 1:54 pm

    Jaime….I just love your “confession” (I soooo get your love for spell-check!) AND I adore, adore, adore this fabulous looking pie!!!!! Bring on those wonderful bb's from my freezer just calling for a recipe….happiness!!!

    Wishing you a GREAT weekend,
    ~avril 🙂

  3. 3
    Anonymous
    November 12, 2010 at 5:43 pm

    Do you create your own recipes???

  4. 4
    November 12, 2010 at 8:46 pm

    Blueberry Sour Cream Pie is my most favorite…ever! This recipe is much easier than the one I have,so I will be giving it a whirl. I do enjoy a good piece of pie (or slice of chocolate cake) for breakfast every now and then,myself. I do believe that the blueberry topping counts for a serving of fruit (at least in my book)!

  5. 5
    November 13, 2010 at 4:41 am

    Double Holy Cow! I whipped this delicious pie up for dinner tonight! It was a huge hit. Child #1,#3,and #4 licked their plates clean (literally!), and they should all know better,too. I, of course, set a good example and waited until everyone left the kitchen before I licked my plate clean!!! Thanks for another great recipe.

  6. 6
    November 14, 2010 at 3:45 am

    Ah, just in time. My hubby's birthday is on Friday and he loves the blueberry sour cream pie Marie Calendar makes. I'll be making this for his birthday. Thanks for the recipe!

  7. 7
    Anonymous
    November 14, 2010 at 10:30 am

    ahahahahah loved the story about your daughter!

  8. 8
    November 15, 2010 at 9:47 pm

    I was just talking about sour cream blueberry pie with my sisters the other day! My sister is making one for Thanksgiving – I'll have to forward her this recipe!

  9. 9
    November 19, 2010 at 9:48 pm

    Looks DELICIOUS! Can you switch up the fruit? Say frozen strawberries or raspberries?

  10. 10
    November 19, 2010 at 9:48 pm

    Looks DELICIOUS! Can you switch up the fruit? Say frozen strawberries or raspberries?

  11. 11
    November 20, 2010 at 11:58 am

    Tiffany,
    I haven't ever tried it with different fruit. Not sure if it would come out perfectly, considering strawberries and raspberries have a little different texture and juice content than blueberries. This is, however just a guess. It may work well. Let me know if you try it, and how it turns out. I feel like trying it myself! Raspberries would be heavenly. Good luck!
    ~Jamie

  12. 12
    Sandy
    November 30, 2010 at 9:48 pm

    Made this for Thanksgiving and it was wonderful!

  13. 13
    Anonymous
    June 17, 2011 at 4:41 pm

    Made this yesterday and it was soo good!! We only had apple cider vinegar and bread flour for the crust but it was the BEST crust I've ever had!! And I don't like cool whipped so we made whipped cream and used that. It was so so yummy! 🙂 Thank you very much for the recipe! 🙂

    • 14
      February 8, 2014 at 3:47 am

      I like your site layout and the pructies are so awesome .. the color you are able to capture is so vivid and true. Great work! I have been blogging myself and really enjoy it.

  14. 15
    Stephanie
    November 10, 2011 at 9:23 pm

    I have all the ingredients for this pie, EXCEPT blueberries, lol. It calls for a homemade pie filling to go on top, so would a canned pie filling work? I'm sure it wouldn't taste as good, but is canned pie filling any good?

  15. 16
    November 14, 2011 at 5:20 am

    Stephanie,
    Sorry for my slow response! Your comment got a little bit lost in the shuffle.
    This pie would still be quite good with canned pie filling, however it is a bit expensive. If you look for frozen blueberries this time of year they may just be cheaper than the canned filling. Good luck!
    ~Jamie

  16. 17
    Anonymous
    January 15, 2012 at 1:02 am

    That looks fabulous. Do you think it work with a graham cracker crust?

  17. 18
    January 15, 2012 at 1:13 am

    It would be great with a Graham cracker crust! Hope you love it!
    ~Jamie

  18. 19
    Michelle
    March 13, 2012 at 6:20 pm

    My boyfriend isn't a blueberry fan, but we've made this with raspberries and a frozen berry mix, both came out awesome. It was the most popular pie at our last thanksgiving.

  19. 20
    Shelley
    April 21, 2013 at 10:23 pm

    I love this recipe! Made it for christmas but switched it up a bit by making tarts instead of pie. Everyone raved about them. Starting another batch or two for a charity bake sale this weekend. They are sure to be a hit!!!

  20. 21
    shelley
    October 24, 2013 at 9:44 pm

    Do you think the filling would make a good filling and icing for an angel food cake??? Then decorate with berries??

    • 22
      Jamie
      October 25, 2013 at 6:49 am

      Shelly,
      Wow, that is a clever idea. This filling might be a bit too concentrated to use as an icing. However, I haven’t ever tried it…and it may work out great. Let me know if you give it a go!
      ~Jamie

  21. 23
    Shelley
    October 29, 2013 at 10:21 pm

    Well I made my angel food cake…in a jelly roll pan! Took it out of the oven and rolled it up in a tea towel to cool. I then filled it with the cream cheese filling and cherry pie filling then rolled it back up. I decided to add a little more whip cream to the remaining and iced the roll with it. Chocolate flakes topped it off. It was a hit!! You are right it is rich but with everything combined it was delicious and the ladies at my party gobbled it up!!! Yay!!! Now my 14 yr old daughter has ordered one for her birthday. I may just make the standard angel food cake and slice it in half to make a layer of filling and fruit. The roll was a little messy 🙂
    -Shelley

  22. 24
    Shelley
    October 29, 2013 at 10:31 pm

    Well the angel food cake was a hit! I baked it in a jelly roll pan, rolled it up in a tea towel to cool then spread it with the filling and some cherry pie filling. I rolled it up and iced it up with the left over filling which I had added more of the cool whip to to stretch it out and make it more spreadable. I then topped it off with shaved chocolate. The ladies at my party gobbled it up!! Yay!! You were right though as it was rich but with the cake it really worked. Now my 14 tr old daughter has ordered one for her birthday 🙂

  23. 25
    Shelley
    October 29, 2013 at 10:33 pm

    Sorry for the double story. It didn’t post the first time so I had to re-write it….oops
    -Shelley

    • 26
      Jamie
      October 30, 2013 at 6:55 am

      Shelly,
      Wow, that sounds so good. I bet it was heavenly! Thanks for sharing. 🙂
      ~Jamie

  24. 27
    Karen
    November 4, 2013 at 5:23 pm

    I must be the only one in the world who doesn’t like cool whip! Have you ever made it with regular whipped cream instead of non-dairy whipped topping? Granted, it might be more calories, but….it is the holidays!

    • 28
      Jamie
      November 5, 2013 at 9:23 pm

      Karen,
      Real whipping cream would be fabulous in this recipe. 🙂 Let me know if you try it and how it turns out!
      ~Jamie

  25. 29
    September 9, 2014 at 12:40 am

    I am so pleased to find your blueberry topped cream pie. I am certainly going to use these pies for some holiday meals. I am so happy Sam’s usually has fresh blueberries and strawberries year around. Now, if we could get fresh home-grown tomatoes year around that would be awesome.

  26. 30
    November 14, 2014 at 9:32 am

    Jamie,
    So my wife Brooke just featured your recipe today on her website All Things Thrifty, and I clicked over here and lo and behold I saw who the Jamie behind the cooks it up is! I had to call my wife right away and tell her who you are and that I know you from Murray, and that you are Ali’s sister! Thanks for the recipe it was delicious.
    Dan Ulrich

    • 31
      Jamie
      November 14, 2014 at 1:03 pm

      Hi Dan,
      What a coincidence! I am indeed Ali’s sister. Is your mom the Julie Ulrich I worked with at The Lion House? 🙂 Please thank your wife for sharing my recipe with her readers!
      All the best,
      ~Jamie

  27. 32
    Mindy
    November 16, 2014 at 9:30 pm

    Here from All Things Thrifty and this looks delicious! I may try with vegan cream cheese. You’re funny too!

  28. 33
    Brenda
    March 14, 2015 at 1:22 pm

    You posted this a few years ago and ever since it has been a family favorite!!

  29. 34
    Scott
    January 2, 2016 at 12:04 am

    I wanted to tell you that I love the recipe…DELICIOUS, however, I couldn’t get all of it into your basic 9″ pie plate. I wanted to ask if this recipe is for a deep dish? After putting in the filling I couldn’t even get half of the blueberry mix on top. Please advise.

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