There’s a few things in life that just work together. Peanut butter and jelly. Jeans and a white tee. Me and any one of the Jonas Brothers. It just works, you know? Today I’m sharing a recipe with one such combo, a pair so fitting and delicious that I’m calling it one of my favorite surprises of the summer: blueberries and sour cream. This blueberry sour cream pie is all kinds of just right, and after I give you the lowdown I think you’ll agree.
Blueberry Sour Cream Pie
If you’re anything like me, the sound of a blueberry sour cream pie is kinda weird at first. After all, isn’t sour cream reserved for baked potatoes? For cheesy French onion dip? Nasty tuna casseroles? NOPE. Sour cream does amazing, miraculous things to baked goods when given a little love (and sugar). Here, the sour cream serves as the base for a custard-y filling that is sweetened with sugar and loads of fresh berries. The end result is a cheesecake-like filling with just the right amount of sweet and tang.
The anchor for this blueberry sour cream pie is a walnut pie crust from my friends at Diamond. I’ve been using their nuts for years, so when they asked me to come up with a recipe using their new ready-made pie crusts I jumped at the chance. I was recently introduced to sour cream pies, and I knew Diamond’s Walnut Pie Crust was the perfect vehicle for that dreamy filling. The crust has great texture, baked up wonderfully, and kept my prep time for this pie under ten minutes.
Finishing the Pie
After a quick stint in the oven, this blueberry sour cream pie is topped with a simple walnut crumble and baked for a few minutes longer until it barely jiggles in the center. Upon cooling, the pie has strata-like layers of crust, custard, berries, and crumble, plus it slices like a dream. I started to serve this pie with a little bit of whipped cream, but honestly, it needs no garnish. The simplicity of a great pie crust, cream filling, and fresh summer produce is about all we need.
I hope you’ll give this blueberry sour cream pie a try and let me know what you think! It’s an easy peasy recipe to round out these summer months, and I think you’ll love it. At the very least, pick up a Diamond Nut Pie Crust for whatever you happen to be cooking up this summer. They’re fab and would make a great shortcut for all your favorite summer pies. I’m going to leave the links below to some pie fillings that would taste great in these crusts, so give it a look and let me know what you think! Happy baking, y’all!
If you like this blueberry sour cream pie you should try one of these:
Pumpkin Pecan Tart with Maple Whipped CreamPrint
Blueberry Sour Cream Pie
This blueberry sour cream pie has a walnut pie crust, a sour cream custard filling, and is topped with sugared blueberries and a quick crumb topping!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 9 Servings
- Category: Pie
For the pie:
- 1 Diamond Walnut Pie Crust
- ¾ cup sour cream
- ¼ cup milk
- 1 large egg
- 1 egg yolk
- ¾ cup sugar
- 3 tablespoons flour
- 1–1/2 teaspoons vanilla
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 2 cups blueberries
For the crumb topping:
- ¼ cup flour
- 3 tablespoons sugar
- 3 tablespoons salted butter, at room temperature
- 3 tablespoons finely chopped walnuts
- Preheat the oven to 375 degrees. Place the pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, lemon zest, and salt. Beat on medium speed for 4 minutes. Pour the blueberries into the prepared crust and pour the batter over top of them. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, and butter with the back of a fork. Toss in the walnuts and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!
40 thoughts on “Blueberry Sour Cream Pie”
Make this several times and was a hit.
I made a Blueberry pie with frozen blueberries and Diamond Walnut Pie Crust – Delicious! Perfect light sweetness.
Today, I made a Raspberry pie with fresh raspberries and Diamond Walnut Pie Crust – Delicious Again! Perfect light sweetness.
In my house the pie is devoured within 24 hours.
I am planning my next one – maybe Key Lime zest instead of Lemon zest with raspberries.
I stumbled on your recipe after my son ate half the blueberries I needed to make a traditional blueberry pie. To be honest, this recipe sounded more appealing to me so I was happy to give it a go.
I used a pre-made graham crust I had, and full fat greek yogurt instead of sour cream. The pie filling did not fill up my pie dish. I’m wondering if my dish, with my own crust, is bigger than the purchased walnut crust? I should have covered the edges with foil because the exposed crust did overcook and became a bit crumbly. I baked it for 30 minutes – I should have checked it sooner as it was basically set at 30 minutes when I added the crumble. Still, it seemed to taste just fine but the amount of filling just made for a fairly flat pie. Again, maybe my pie plate size. I can’t imagine the yogurt made a difference. However, the family seemed to love it quite a bit so consider it all a success! I sent some home with my mother-in-law as she liked it so much. For me, I think I’d add bit of salt to highlight the flavor a bit more. I might also up the filling by 1/2 to fill my pie plate and/or add more berries.
Very good and thanks for having a recipe that filled my need in the moment!
Very simple looks delicious I haven’t tried it yet , just out of oven
Hi again; Can you give the nutrition info on the filling?
Hi Kate; Will it work using low fat sour cream?
The recipe says to put the crust on a sheet pan but does not specify whether or not to take it out of the foil shell. I took it out and after I put it in the oven all the sides fell off and all the filling poured out. It was very disappointing to end up with a ruined pie.
Could raspberries be substituted for this?
Not one of your recipes has ever failed me yet. I just have one question: what is it like to be that beautiful AND talented?! Seriously you have the most delicious recipes and creative flavor combinations! I just love your blog!
Well this is the nicest thing I’ve read all day! thank you for the kind words. I’m honored! 🙂
Can almond flour be used in place of regular flour?
Hmmm good question. I haven’t tried it, but if you do, lmk! 🙂
I’ve made this sooo many times now and it’s so yummy! I’ve made a couple modifications to suit our particular tastes – I do a graham cracker crust instead of walnut, I add a few raspberries for some extra tang, and I’ve done finely chopped glazed walnuts in the crumble (honestly bc I was too lazy to find the actual ones in the store and as it turned out, I prefer the glazed!). I also bake this for a much shorter period of time (I feel like my oven runs hot) – it’s been delicious!!
Hooray! I’m thrilled to hear this!
I would to make this with cherries for my brother in law? Would they still rise to the occasion the same way the blueberries do?
To clarify – You do not have to parbake the crust prior to baking this pie? I will use a regular crust I made. TY! Sarah
I noticed that your pie looked like it had been removed from the foil pan. Is that difficult to do and does the pie cut easily without collapsing if I have it on a serving platter without the pie tin?
These pre-made crusts popped out quite easily! I can’t speak for other brands though. 🙂
I would like to bake this for a dinner party. Can I bake it a day ahead or in the morning?
Day before is perfect!
Do you think that using frozen blueberries would create a seperated and or soggy custard? I have wonderful blueberry bushes that produce six gallons each season, unfortunately they are already in the freezer…I was hoping to use what I have on hand.
Just wanted to let you know I really enjoy your blog. I am not much of a “blog-follower” (if that is even a thing?), however yours truly speaks to my baker’s heart. This weekend I will be making a unicorn themed birthday cake, I would love to see some photos of the one you made for your daughter. 🙂
Thank you for the kind words! I think blueberry should work just fine. 🙂 I’ll see if I can find some photos of the cake!
Do you think frozen blueberries will result in a soggy or seperated filling? My blueberry bushes produce 6 gallons a year…but they have already been frozen 🙁 I’d like to use what I have on hand…Thanks so much.
I am not much of a blog follower, but I can always make time for yours.. It seems like all you’re recipes really speak to my baker’s heart.
PS I am making a unicorn themed cake this weekend, would love to see how your daughter’s turned out. 🙂
I just made this recipe and it’s delicious and so simple! I ended up making a simple graham cracker crust because I couldn’t find the Diamond walnut pie crust at my local grocery store and it still turned out so so good! The berries rose perfectly and the crumbly topping is to die for. Keep em coming, Kate!
hi!!! oh I’m glad you had luck with the graham cracker crust. isn’t the pie yum? hope you’re doing well and thanks for saying hello!
The walnut crust is not sold in my area. What would suggest as a substitute? Pecan crust or graham cracker crust?
Both would be excellent!
Made this pie for Labor Day and it was amazing! One of my favorite recipes this year and my 2019 resolution was to make at least one new recipe each week and I haven’t missed a week yet! Thank you! I’ve been enjoying your blog for almost a year, so this thank you is overdue!
Hooray! I’m thrilled to hear this! Thanks Susan!
Can frozen blueberries be used?
This pie is amazing! Love the combination!
hooray! thanks Karly!
Hey! I have some questions about your recipe! The blog post mentioned cinnamon in the blueberries, but I didn’t see it in the ingredients list. How much cinnamon did you add? I also noticed the pie in the photo looks like the blueberries were layered on top of the sour cream mix, is it possible to do that? Would the sour cream layer need to be baked before being topped with blueberries and crumb?
Hi Amy! The cinnamon comment was a typo (where is my head at!?) and the blueberries rise to the top while baking! 🙂 Bake per the instructions.
Does it matter if the sour cream batter is on top of bottom of the blueberries? Recipe instructs to pour on top but your picture has it right between the crust and the blueberries. Just wondering if it would make a difference in texture.
The berries rise to the top while baking. 🙂
Love this recipe! I have to say, I’ve made this over 6 times this summer since blueberries are in season and I’ll pick up a couple baskets at the farmers market every time we visit. I’ve made it with the plain Graham crust, homemade cinnamon Graham crust and the suggested walnut pie crust. Every single time it’s come out amazing. Today I made it and realized we didn’t have any sour cream, but did have regular Greek yogurt and substituted. To my surprise it still came out just as delicious. But in the future, I’ll make sure I have sour cream on hand. Thank you for this delicious recipe!
HOORAYYYY!!! I’m so happy to hear this! Enjoy!