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***UPDATED November 5, 2024: This delightful pie has been a family favorite for more than 2 decades. The filling is thick and creamy, and just slightly sour. The blueberry topping, made with fresh or frozen blueberries is sweet and juicy. It makes the perfect combination and is fabulous at Thanksgiving (or anytime!)***
Also, this little story I attached to it some 13 years ago has me smiling. 🙂 Enjoy.
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.
Grab yourself a pie crust. You can make your own, or use a premade (but uncooked) crust from the store. I love these Pillsbury crusts.
Heat your oven up to 425 degrees.
Carefully place the pie crust into a pie plate, making sure it spreads out to the bottom edges of your pan and up the sides. Use your fingers to crimp the sides.
Place a piece of parchment paper into the center of the crust and pour dried pinto or black beans into it. These beans will help the crust from shrinking while it bakes. Make sure they are spread out all the way to the sides of the pan.
Bake the pie crust for 10-12 minutes, or until the crust is slightly golden brown. Place it on a wire rack to cool completely.
If you are using frozen blueberries, it’s best to leave them out on the counter for 30 minutes or so, or pop them into the microwave for a minute or two. You just don’t want them to be super frozen when you add them into the other ingredients.
Into a medium sized sauce pan place the sugar, and cornstarch. Toss it together with a fork. Add the water and lemon juice and whisk it together to combine. Turn the heat to medium and add your slightly thawed blueberries.
Bring the mixture to a boil stirring constantly. It will thicken up for you after just a few minutes. You are looking for it to be the consistency of pie filling.
Remove the pan from the heat and add the butter, salt and vanilla. Stir it in to combine and wet aside to cool completely.
To make the cream filling, place the cream cheese into a large mixing bowl or your stand mixer. Beat it until smooth. Add the powdered sugar and vanilla and mix well. Add the sour cream, cool whip and dash of salt and mixt until well combined.
Spread the cream filling into the cooled pie crust.
Top with the cooled filling. Cover with plastic wrap and chill for at least 2 hours and up to 24.
Ingredients
- 1 9 inch pastry crust, baked
- 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
- 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
Instructions
- Grab yourself a pie crust. You can make your own, or use a premade (but uncooked) crust from the store. I love these Pillsbury crusts.
- Heat your oven up to 425 degrees. Carefully place the pie crust into a pie plate, making sure it spreads out to the bottom edges of your pan and up the sides. Use your fingers to crimp the sides. Place a piece of parchment paper into the center of the crust and pour dried pinto or black beans into it. These beans will help the crust from shrinking while it bakes. Make sure they are spread out all the way to the sides of the pan. Bake the pie crust for 10-12 minutes, or until the crust is slightly golden brown. Remove the parchment paper and beans and place it on a wire rack to cool completely.
- Let's make the blueberry topping next. If you are using frozen blueberries, it's best to leave them out on the counter for 30 minutes or so, or pop them into the microwave for a minute or two. You just don't want them to be super frozen when you add them into the other ingredients.
- Into a medium sized sauce pan place the sugar, and cornstarch. Toss it together with a fork. Add the water and lemon juice and whisk it together to combine. Turn the heat to medium and add your slightly thawed blueberries. Bring the mixture to a boil stirring constantly. It will thicken up for you after just a few minutes. You are looking for it to be the consistency of pie filling. Remove the pan from the heat and add the butter, salt and vanilla. Stir it in to combine and set aside to cool completely.
- To make the cream filling, place the cream cheese into a large mixing bowl or your stand mixer. Beat it until smooth. Add the powdered sugar and vanilla and mix well. Add the sour cream, cool whip and dash of salt and mix until well combined. Spread the cream filling into the cooled pie crust. Top with the cooled blueberry topping. Cover with plastic wrap and chill for at least 2 hours and up to 24.
- Cut and enjoy!
Notes
This wonderful pie can be made 24 hours in advance.
Recipe adapted from All Recipes
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.
It was hard to get all the blueberry mix on top, but I did it. It was spilling over the sides a bit. I too wonder if it is for a deep dish. My sour cream/cream cheese layer wasn’t as thick as shown in the pictures, and while we loved the pie, my husband remarked that he would put less blueberry topping on it. The filling layer filled up the entire 9 inch pie crust, and so it was heaps upon heaps of that blueberry stuff on top, just a very thick layer of it.
Really yummy! But just wondering how all that fits into 9 inches without just heaping spoonfuls of the blueberry layer on top of each other to a great thickness.
This is one of the best desserts I have made this year and the recipe was so easy! I did add extra blueberries because I had so many from the garden. Split the filling into 2 pie shells and sprinkled the top with lemon zest. This was a big hit. Thank you!
I make this pie for my mother three times a year because she loves it so much and it reminds her of an old Marie Callender’s pie! I invert the blueberries and sour cream filling (blue berries in the bottom, filling in top and reserve filling for decoration) and I’ve never had issues with it overflowing the pie dish. This will be my go-to recipe for YEARS now.
Kayleigh,
I love hearing this! I remember that Marie Callender’s pie. We were big fans of it back in the day. I love the idea of inverting the blueberries to the bottom. I’ll have to try that next time.
Thanks so much for reaching out to let me know you’ve enjoyed this recipe.
All my best,
~Jamie