One of my favorite pies, it tastes delicious hot or cold, with or without ice cream, and it isn’t overly sugary. It’s also simple to make.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch deep dish pie |
Ingredients
- 3 cups fresh blueberries
- 1 (9 inch) deep dish pie crust
- 1 cup white sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 2 eggs, beaten
- ½ cup sour cream
- ½ cup white sugar
- ½ cup all-purpose flour
- ¼ cup butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
- 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.
- 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.
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 250 mg |
| Sugars | 44 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing!
Made this first time won this award! Decreased sugar, added vanilla &sour cream, added brown sugar as suggested by Demiser. What a honor thank you
I make this all the time and everyone always loves it. The last 2 times I made it wit blackberries instead and it’s even better!
I was excited to try this after reading a lot of the reviews. I made only a couple changes: I made my own crust, I decreased the sugar to 3/4 cup, I added some vanilla and sour cream to the custard, and I used brown sugar on the crumble topping. Honestly, I have never made or even tasted a Blueberry Pie before this but I thought it was going to be better. It was good but not OUTSTANDING, which is what I was hoping for. I will move on to other blueberry recipes until I find the best.
I haven’t actually tried it yet. Waiting for my husband to get home and cut it first. Since I made it for him. But all recipes has never disappointed me!
Absolutely delicious. I gave to my kids and they loved it! Definitely a keeper
Made it and loved it!
This pie was just ok. The topping was gritty from the granulated sugar. The custard was just ok.
My go to pie!! Absolutely perfect!
Swapped whole milk Greek yogurt for sour cream, and folded some oats into the streusel. Will make this again!
Wow wow, this was super simple and absolutely worth the wait for it to cool down after coming out of the oven. I used hand picked Bog blueberries (Alaska) which are more on the tangy sour side than sweet like your typically grocery berries. My first bit could figure out what was happening with all the explosive fathers going on. The sweetness of the creek filling and the sour of my berries had my tongue in a massive debate. The. The crispy crumble topping that was so perfectly crunchy just pulled the whole thing together. Wow, wow! Huge winner and definitely adding to my family recipe book with a few minor changes to fit family preferences.
I used 1/2 the sugar, yum!
One word…..DELICIOUS! I will share this recipe and make again!
Hey! All of you blueberry lovers!!! This is one of the best blueberry pie recipes I have tried in years. It is super simple to make. The blueberry flavor is absolutely fabulous. I used fresh blueberries when making this pie. It’s like the blueberry is floating in a creamy consistency. Then BAM! Hello blueberry!!! Genius! The topping on this gets a 4-star, as well. Kudos to the creator of this recipe! I will definitely make this again!
I dream about this pie! it’s absolutely delicious!
I love everything about this recipe. I added peaches as well and it was delicious!! It has been a hit every time I make it!
Oh my! This may get me to rock-star status among my peers. After reading many reviews, I did add some vanilla and subbed light brown sugar in the streusel. It was still warm and set up nicely after an hour of cooling. That was as long as we could stand to wait before digging in! Thanks, Susan!
I followed this recipe exactly as written except I used 3 cups Wild Maine Frozen Blueberries that I had on hand. Wowwwweeee! This is EASY- Elegant- totally amazing. I would have taken a photo but it was all gone too quickly!
This is a great recipe! I have used the recipe several times for blueberry pie and have replaced the blueberries with chopped rhubarb, red raspberries, diced nectarines and chopped chopped apples. With the apples I added cinnamon in the filling and topping, in the nectarine pie I added almond extract in the filling and sliced almonds in the topping and lately because there are only two of us I’ve cut the recipe in half to make a six inch pie,it works perfectly. I also add lemon zest to my blueberry pies now it makes the blueberry flavor stand out more.
Amazing and easy. I used plain Greek yogurt instead of sour cream. Increased the ingredients by a third to make it a bigger pie.
Easy to make, delicious without being super sweet.