The Best Blueberry Pie Recipe

Introduction

This blueberry pie offers a delightful combination of creamy filling and a spiced crumb topping. Perfectly balancing sweet and tart flavors, it’s a comforting dessert that feels like a cross between a pie and a cobbler. Enjoy it fresh from the oven with a scoop of ice cream for an irresistible treat.

Ingredients

• Cream Filling:
• 1 cup sugar
• 1/3 cup flour
• 2 eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla
• 3 cups fresh or frozen blueberries (raspberries can be used as an alternative)
• Crumb Topping:
• 2 1/2 tablespoons brown sugar
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup butter, melted
• 1/2 cup flour
• 1 pie crust (store-bought or homemade)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Prepare your pie crust in a 9-inch pie dish.
2. Step 2: In a bowl or mixer, combine 1 cup sugar and 1/3 cup flour until well mixed.
3. Step 3: Add the sour cream, eggs, and vanilla to the sugar-flour mixture, stirring until smooth.
4. Step 4: Spread the blueberries evenly inside the prepared pie crust.
5. Step 5: Pour the cream filling evenly over the blueberries.
6. Step 6: To make the crumb topping, mix brown sugar, sugar, cinnamon, and nutmeg in a bowl.
7. Step 7: Pour the melted butter into the dry topping ingredients and stir well.
8. Step 8: Gradually add the flour while mixing to form the crumbly topping.
9. Step 9: Sprinkle the crumb topping evenly over the pie filling.
10. Step 10: Bake for 55 minutes. If the edges of the crust brown too quickly, cover them loosely with foil halfway through baking.
11. Step 11: Let the pie cool slightly before serving. Enjoy warm with ice cream for the best experience.

Tips & Variations

• Use raspberries instead of blueberries for a delicious twist on the original recipe.
• If using frozen berries, avoid thawing them completely to prevent excess moisture in the pie.
• Cover the pie edges with foil early if they brown quickly to prevent burning.
• Serve with vanilla ice cream or whipped cream to complement the creamy filling and crumb topping.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in a microwave or oven to enjoy the crumb topping warm. For longer storage, freeze the pie wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this pie?

Yes, frozen blueberries work well here. For best results, use them directly from frozen without thawing to reduce excess moisture that can make the crust soggy.

What can I substitute for sour cream in the filling?

You can replace sour cream with plain Greek yogurt or crème fraîche as alternatives. They provide similar creaminess and tang, keeping the filling rich and flavorful.

The Best Blueberry Pie Recipe

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★★★★★

5 from 60 reviews

This Best Blueberry Pie Recipe combines luscious fresh or frozen blueberries with a creamy filling, topped with a spiced crumb topping. The pie balances sweet, tart, and creamy textures, baked to golden perfection, perfect for serving with ice cream as a delightful dessert.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Filling:

• 1 cup sugar
• 1/3 cup flour
• 2 eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 3 cups fresh or frozen blueberries (raspberries can be used as an alternative)

Crumb Topping:

• 2 1/2 tablespoons brown sugar
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter, melted
• 1/2 cup flour

Additional:

• 1 prepared pie crust

Instructions

1. Prepare the Cream Filling: In a mixing bowl or using a mixer, combine sugar and flour thoroughly. Then add sour cream, eggs, and vanilla extract. Mix until smooth and well incorporated.
2. Fill the Pie Crust: Place the fresh or frozen blueberries evenly into the prepared pie crust. Pour the cream filling mixture evenly over the blueberries.
3. Make the Crumb Topping: In a separate bowl, mix together brown sugar, sugar, ground cinnamon, and ground nutmeg. Slowly pour in the melted butter and stir well. Gradually add the flour while mixing until crumbly topping forms.
4. Add Crumb Topping to Pie: Evenly sprinkle the crumb topping over the cream and blueberry filled pie crust.
5. Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for about 55 minutes. If the edges of the pie crust start to brown too much, cover them with tin foil to prevent burning.
6. Serve: Remove from oven and allow to cool slightly. Serve the pie warm, optionally with a scoop of ice cream for an extra special treat.

Notes

• If using frozen blueberries, no need to thaw them before baking.
• Cover pie crust edges with foil halfway through baking to avoid over-browning.
• This pie can be made with raspberries or mixed berries as alternatives to blueberries.
• The pie is a unique cross between traditional pie and cobbler styles with its crumb topping and creamy filling.
• Let the pie cool for at least 30 minutes before slicing to ensure filling sets properly.

Keywords: blueberry pie, crumb topping pie, cream filling pie, homemade blueberry pie, easy blueberry dessert