Creamy Blueberry Pie

Creamy Blueberry Pie

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"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."
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2 h 20 m servings 440 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 67.3g
  • 22%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
  2. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
  3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
  4. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 575 Ratings

Most helpful positive review

Lets say you're escaping from LV 426 but right before you do, a warrior steals this Creamy Blueberry Pie. He takes it down to sub level 2 in the atmospheric processor and places it in a cocoon. ...

Most helpful critical review

I wonder if I did something wrong...this pie turned out way too sweet. I think I should have used just half of the topping. Just too sweet and overpowered the good filling of blueberrys. Easy on...

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Lets say you're escaping from LV 426 but right before you do, a warrior steals this Creamy Blueberry Pie. He takes it down to sub level 2 in the atmospheric processor and places it in a cocoon. ...

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 the...

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 ...

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 ...

HELPFUL TIPS FOR THIS BLUEBERRY COFFEECAKE IN PIE FORM: ...yep, this is more like a nice coffee cake with a pretty presentation. I am in total agreement with the user who said the sugar needed ...

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. ...

I have made this pie numerous times, with fresh, with frozen, with strawberries, with combination blue and raspberries and it is always GREAT!

This is fantastic! This pie completely blew away all of my American friends who have been making and eating blueberry pies all their lives! Several times, while trying to make this recipe a lit...

I've been using allrecipes for about 8 years now, and this is the first recipe that I have ever rated. This is seriously the best blueberry pie I have ever tasted. I ate the whole pie by myself ...

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