• leighannewooten

Creamy Blueberry Pie

As promised: here’s the creamy blueberry pie we made from our freshly picked blueberries this weekend. This recipe is indulgent, but that’s ok! Everything in moderation… though good luck with that! This pie has a creamy custard filling that is broken up by pops of deliciously sweet blueberries.

✔Give this a try!

✔Let me me know what you think!

🙏🏽And thank you, @allrecipes for the inspiration!


  • 3 cups fresh blueberries

  • 1 (9 inch) deep dish pie crust

For the Custard:

  • 1/2 cup white sugar

  • ⅓ cup all-purpose flour

  • ⅛ teaspoon salt

  • 2 eggs, beaten

  • ½ cup sour cream

  • Juice of 1 lemon

For the Topping:

  • 1/4 cup white sugar

  • 1/4 cup brown sugar

  • ½ cup all-purpose flour

  • ¼ cup butter

  • 1 tsp cinnamon


  • Preheat oven to 350 degrees F. Place the blueberries in the pie shell and set aside.

  • Make custard by combining first sugar, flour, and salt. Add eggs, lemon juice, and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.

  • To make topping: in another bowl, combine second sugars and flour. Cut in the butter with fork (or hands!) 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. (If you have a crust protector, use it to keep the crust from burning!)

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