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Creamy Blueberry Pie
SUBMITTED BY:
Susan Meyer
PHOTO BY:
Bobo Faidley
"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
(175)
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
(
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)
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
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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.
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REVIEWS
Reviewed on Aug. 9, 2007 by
Dianemwj
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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!
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13 users found this review helpful
My, oh my, I loved this pie! I had a couple of bags of frozen blueberries that had migrated...
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Reviewed on Aug. 31, 2003 by SEXAYMAMAJAMA
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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.
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12 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...
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Reviewed on Aug. 26, 2003 by AYTON33
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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!
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10 users found this review helpful
I have made this pie numerous times, with fresh, with frozen, with strawberries, with...
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Reviewed on Oct. 24, 2007 by
MaryLizBeth
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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!!!!!
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8 users found this review helpful
I just made this the other day. (I'm testing recipes for Thanksgiving; my sister requested...
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Reviewed on Nov. 29, 2005 by
Dmitry
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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!
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8 users found this review helpful
This is phenomenal! This pie completely blew away all of our American friends who have been...
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Reviewed on Aug. 17, 2007 by lottieclottie
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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.
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6 users found this review helpful
I LOVED this pie. During blueberry season you can't miss with this one. I only ever use...
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Reviewed on Jun. 24, 2007 by
foodaholic
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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.
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5 users found this review helpful
This was a simple recipe that has ample room for experimentation. While the topping is sweet,...
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Reviewed on Sep. 1, 2007 by
chellebelle
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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.
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4 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...
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Reviewed on Jul. 21, 2004 by HIPPESTCHIK76
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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!
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4 users found this review helpful
Absolutely wonderful recipe. I served it over 4th of July weekend at a family reunion and it...
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Reviewed on Aug. 20, 2007 by cerezaxoxo
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cerezaxoxo
Aug. 20, 2007