Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Fresh Blueberry Pie III
Blueberry Cheesecake Pie
Blueberry Pie
Jan's Fresh Blueberry Pie
Blueberry Cherry Pie
MORE
Top Related Articles
Can you Bake a Cherry Pie?
Making a Pie Crust, Step by Step
Making a Lattice-Top Pie Crust
Making Apple Pie Filling
Making Fancy Pie Crust Toppers
Rhubarb: The Pie Plant
Pass the Pie
Pie Troubleshooting Guide
Double Crust Pie (Video)
Crumb-Topped Pie (Video)
Related Collections
Blueberry Pie
Fresh Blueberries
Blueberry
Summer Fruits and Vegetables
Dessert Pies
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Creamy Blueberry Pie
SUBMITTED BY:
Susan Meyer
PHOTO BY:
foodaholic
"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."
RECIPE RATING:
Read Reviews
(166)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
55 Min
READY IN
1 Hr 20 Min
Original recipe yield 1 deep dish pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
Place blueberries in pastry shell, and spoon sour cream mixture over berries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Aug. 26, 2003 by AYTON33
X
Full Review
AYTON33
Aug. 26, 2003
I have made this pie numerous times, with fresh, with frozen, with strawberries, with combination blue and raspberries and it is always GREAT!
Was this review helpful?
[
YES
]
9 users found this review helpful
I have made this pie numerous times, with fresh, with frozen, with strawberries, with...
MORE
MORE
Reviewed on Aug. 31, 2003 by SEXAYMAMAJAMA
X
Full Review
SEXAYMAMAJAMA
Aug. 31, 2003
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.
Was this review helpful?
[
YES
]
8 users found this review helpful
I'm 16 years old and this was one of my first attempts at pie making. Not only is this recipe...
MORE
MORE
Reviewed on Aug. 9, 2007 by
Dianemwj
X
Full Review
Dianemwj
Aug. 9, 2007
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!
Was this review helpful?
[
YES
]
7 users found this review helpful
My, oh my, I loved this pie! I had a couple of bags of frozen blueberries that had migrated...
MORE
MORE
Reviewed on Oct. 24, 2007 by
MaryLizBeth
X
Full Review
MaryLizBeth
Oct. 24, 2007
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!!!!!
Was this review helpful?
[
YES
]
6 users found this review helpful
I just made this the other day. (I'm testing recipes for Thanksgiving; my sister requested...
MORE
MORE
Reviewed on Nov. 29, 2005 by
Dmitry
X
Full Review
Dmitry
Nov. 29, 2005
This is phenomenal! This pie completely blew away all of our 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, we (my wife and 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 it, and even seasoned and experienced pie connoisseurs will love it!
Was this review helpful?
[
YES
]
5 users found this review helpful
This is phenomenal! This pie completely blew away all of our American friends who have been...
MORE
MORE
Reviewed on Aug. 17, 2007 by lottieclottie
X
Full Review
lottieclottie
Aug. 17, 2007
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.
Was this review helpful?
[
YES
]
4 users found this review helpful
I LOVED this pie. During blueberry season you can't miss with this one. I only ever use...
MORE
MORE
Reviewed on Jun. 24, 2007 by
foodaholic
X
Full Review
foodaholic
Jun. 24, 2007
This was a simple recipe that has ample room for experimentation. While the topping is sweet, I didn't find the center too terribly sweet- maybe I could have used sweeter berries (I'd rather eat a perfect berry over making a pie with it). *I found that refrigerating this pie a day ahead brings out a much better quality to the flavor and texture.
Was this review helpful?
[
YES
]
4 users found this review helpful
This was a simple recipe that has ample room for experimentation. While the topping is sweet,...
MORE
MORE
Reviewed on Jul. 21, 2004 by HIPPESTCHIK76
X
Full Review
HIPPESTCHIK76
Jul. 21, 2004
Absolutely wonderful recipe. I served it over 4th of July weekend at a family reunion and it got rave reviews. I added 3/4 of sour cream instead of the 1/2 cup and for the topping used 1/4 white and 1/4 brown sugar plus a teaspoon of cinnamon. Delicious! I'll definitely be making this again!
Was this review helpful?
[
YES
]
4 users found this review helpful
Absolutely wonderful recipe. I served it over 4th of July weekend at a family reunion and it...
MORE
MORE
Reviewed on Sep. 1, 2007 by
chellebelle
X
Full Review
chellebelle
Sep. 1, 2007
Fantastic! I've been wanting to try this recipe for a while and I'm glad I did! "Creamy" in the recipe name might be a little misleading about the texture of the filling. It isn't at all like a cream pie and you don't taste the sour cream all that much. The result, no matter how difficult to put into words, is really good. This pie is easy and the flavor of the blueberries shines, complemented by the sweet filling and crisp topping. I didn't think it was too sweet at all when served still warm, but at room temperature it seemed sweeter. The only change I made was to add some vanilla to the sour cream mixture.
Was this review helpful?
[
YES
]
3 users found this review helpful
Fantastic! I've been wanting to try this recipe for a while and I'm glad I did! "Creamy" in...
MORE
MORE
Reviewed on Aug. 20, 2007 by cerezaxoxo
X
Full Review
cerezaxoxo
Aug. 20, 2007
WONDERFUL...add a lil' cinnamon to the crumb topping. How awesome! Thanks :)
Was this review helpful?
[