This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Custard:
For the Streusel:


Instructions Checklist
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

440 calories; 17.8 g total fat; 68 mg cholesterol; 250 mg sodium. 67.3 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (636)

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784 Ratings
  • 5 star values: 620
  • 4 star values: 123
  • 3 star values: 31
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
Lets say you're escaping from LV 426 but right before you do, a warrior steals this Creamy Blueberry Pie. He takes it down to sub level 2 in the atmospheric processor and places it in a cocoon. A nuclear explosion is about to go off and you only have 14 minutes to reach minimum safe distance all while the Queen is right behind you. DO YOU GO AFTER YOUR STOLEN PIE? Yes. You should also go after it even if the blueberries have been substituted for a mixed berries. Because that's delicious too. After you eat, you might be wondering if you can dream. My answer would be: I-Firmative. Read More
Rating: 5 stars
My, oh my, I loved this pie! I had a couple of bags of frozen blueberries that had migrated to the rear of my freezer; I hesitate to say how long they had been in there. But after chipping them out of their frosty prison, and rinsing the ice crystals off them, they worked just fine. I sprinkled some cinnamon over the blueberries, and I used reduced fat sour cream and added some vanilla to the filling. Also, I used brown sugar instead of white for the topping. This pie came out beautiful and delicious. I imagine it would be even better with fresh blueberries. Thanks for the recipe! Read More
Rating: 5 stars
I'm 16 years old and this was one of my first attempts at pie making. Not only is this recipe easy, but it also tastes great. My suggestion for those trying this recipe for the first time- easy on the sugar.It will overpower the taste of te pie. Instead use a little more sour cream(I used light sour cream for nutritional purposes) in the wet mixture. For the dry topping mixture I added a few dashes of cinnamon,2 tbs more of butter and didnt use all of the mixture.It made all the difference. Make sure you bake the pie about 10 minutes longer then the recipe calls for so the crust turns golden brown and the pie stays together when cutting it later.There are 6 people in my family and most of them picky eaters-this pie satisfied everyones taste and I am definately making this again. Read More
Rating: 5 stars
I just made this the other day. (I'm testing recipes for Thanksgiving; my sister requested blueberry pie.) This has just made the menu!!!! I used 24 oz partially thawed undrained (oops) frozen blueberries. The second I spooned the egg/sour cream mixture over the berries they finished melting and I ended up having to scoop some out and not use all of the filling (no biggee). I also didn't use all of the topping this recipe makes a lot. I followed the advice of previous reviewers made the following changes: used 3/4 cup white sugar 2/3 cup reduced-fat sour cream 1 tsp. vanilla and 1/4 tsp. ground cinnamon in the filling; in the topping I used half white and half brown sugars (for total of 1/2 cup) and added 1 tsp. cinnamon. The results were wonderful (allowing for the non-draining mistake). I did have to cook longer than called for (about 20 minutes more). The pie holds together well when cut (after cooling a couple of hours of course). Not too sweet not sour creamy at all... Beware this goes fast so you might want to bake up 2 of them!!!!! Read More
Rating: 4 stars
HELPFUL TIPS FOR THIS BLUEBERRY COFFEECAKE IN PIE FORM:...yep this is more like a nice coffee cake with a pretty presentation. I am in total agreement with the user who said the sugar needed to be reduced to 3/4C sugar (i like sweet and this was PLENTY) add 1t vanilla and up the sour cream to 2/3C. Don't worry you won't taste the sour cream!! I also had to add 10 min to the baking time (just whenever my pie crust was nice and golden). For the topping: I did 1/4C sugar and 1/4C brown sugar and I CANNOT imagine using all of it. I used enough to cover the top nicely. I also used more like 3T of COLD butter cut in instead of the 4T (1/4C on a stick of butter). Read More
Rating: 5 stars
I LOVED this pie. During blueberry season you can't miss with this one. I only ever use frozen pie crust (I'm lazy) and it was SOOOO good. I agree with the following comments from others: 1. Add vanilla to the sour cream 2. Add pinch of cinnamon to the topping 3. Almost tastes better the next day cold or room temp. My next variation on this pie will to make it with strawberries or a mixed berry. Try Trader Joe's frozen berries. Read More
Rating: 5 stars
I have made this pie numerous times with fresh with frozen with strawberries with combination blue and raspberries and it is always GREAT! Read More
Rating: 5 stars
I've been using allrecipes for about 8 years now and this is the first recipe that I have ever rated. This is seriously the best blueberry pie I have ever tasted. I ate the whole pie by myself in 2 days! It's easy to make fast and delicious. I did follow these recommendations for the filling: 3/4 cup sugar 2/3 cup sour cream 1/2 tsp cinnamon added 1 tsp vanilla extract and zest of one lemon to the sour cream. For the topping: 1/4 cup white sugar 1/4 cup dark brown sugar 1 tsp cinnamon. I didn't use all the topping because I didn't want the pie to be too sweet; just enough so that it covered the pie (about half of the topping). I also had to cook the pie for a lot longer; just cook until the topping is golden brown and crispy. I prefer the pie chilled straight from the refrigerator. Enjoy! Read More
Rating: 5 stars
This is fantastic! This pie completely blew away all of my American friends who have been making and eating blueberry pies all their lives! Several times while trying to make this recipe a little more heart-friendly I used light sour cream light brown sugar as well as soft baking butter with canola oil. Turned out very good indeed! I highly recommend this recipe as this pie is very easy to make and even seasoned and experienced pie connoisseurs will love it! Read More