Imagine a dessert so heavenly, it combines the sweet burst of fresh blueberries with a creamy, luxurious sour cream filling that melts in your mouth. This Blueberry Sour Cream Pie isn't just another dessert—it's a culinary masterpiece that transforms simple ingredients into a show-stopping treat that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a slice of pure, indulgent bliss that's both elegant and comfortingly delicious.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust, unbaked
- 2 cups fresh blueberries
- 1 cup sour cream
- 1 cup sugar
- 1/4 cup flour
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the center of the oven.
- Gently roll out the unbaked pie crust and carefully place it into a 9-inch pie dish, crimping the edges decoratively.
- In a large mixing bowl, whisk together sugar, flour, and eggs until smooth and well combined.
- Add sour cream and vanilla extract to the mixture, stirring until the filling is creamy and uniform in texture.
- Carefully spread the fresh blueberries in an even layer across the bottom of the prepared pie crust.
- Pour the sour cream mixture slowly and evenly over the blueberries, ensuring they are completely covered.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the top is golden brown.
- The pie is done when the center is slightly jiggly but not liquid, and a knife inserted near the center comes out clean.
- Remove from oven and let the pie cool completely on a wire rack for at least 2 hours before serving.
- Refrigerate any leftovers and consume within 2-3 days for best flavor and texture.
Tips
- Choose fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the pie.
- Ensure your ingredients are at room temperature, especially eggs and sour cream, for a smoother, more consistent filling.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Use a pie shield or aluminum foil edges to prevent over-browning of the crust during baking.
- Let the pie cool completely before slicing to allow the filling to set properly.
- For an extra touch, garnish with fresh blueberries or a light dusting of powdered sugar before serving.
- Store the pie in the refrigerator and enjoy within 2-3 days for optimal freshness and flavor.
Nutrition Facts
Calories: 357kcal
Carbohydrates: g
Protein: g
Fat: 16g
Saturated Fat: g
Cholesterol: 59mg
