Description
This Creamy Blueberry Pie combines the tangy sweetness of blueberries with a luxuriously smooth sour cream custard, all encased in a buttery, flaky crust. The streusel topping adds a delightful crunch, contrasting beautifully with the creamy filling beneath. This pie is not just a treat; it’s an experience, perfect for savoring at any gathering or a quiet afternoon.The essence of summer is perfectly captured in each slice of this pie, where the vibrant flavors of blueberries meet the indulgence of a creamy, rich filling. The streusel topping provides a textural contrast that makes each bite satisfying. Ideal for any dessert lover looking to impress at a dinner party or enjoy a simple, yet decadent treat at home.
Ingredients
One 9-inch pie crust
3 cups blueberries, fresh or frozen (if frozen, thaw and drain well)
For the filling:
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten well
2/3 cup sour cream
Streusel Topping:
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup all-purpose flour
1/4 cup butter, cold and cubed
Instructions
Preheat oven to 350°F. Place the blueberries in the pie crust and set aside.
In a medium bowl, combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, whisk until well blended. Pour the sour cream custard over the blueberries.
In another bowl, combine both sugars and flour for the topping. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle over the sour cream and berries in the pie shell.
Bake for 50 to 55 minutes, or until lightly browned. Cool on a wire rack. Refrigerate after it cools. Note: If the crust browns too much, cover with foil and continue baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 390