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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. ๐ 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
- 1ย 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
- 1ย 8 oz package cool whipย
- dash salt
- ย
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.ย 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
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
Made this for Thanksgiving and it was wonderful!
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! ๐ Thank you very much for the recipe! ๐
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.
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?
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
That looks fabulous. Do you think it work with a graham cracker crust?
It would be great with a Graham cracker crust! Hope you love it!
~Jamie
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.
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!!!