Blueberry Sour Cream Pie

Blueberry Sour Cream Pie. This is a walnut pie crust made with a sweet sour cream filling and fresh cinnamon scented blueberries. The crumb topping adds flavor and texture as well as extra walnuts! Use a ready made crust and this simple pie has less than 10 ingredients and 10 minutes prep time. Find this simple summer recipe on

4.8 from 6 reviews

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!


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
  • 11/2 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


  1. 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!