Blueberry Sour Cream Pie

This blueberry sour cream pie is so darn folksy, you’ll listen to Woody Guthrie on your Victrola record player. You’ll be instantly transported to a farm in upstate New York where ragamuffin children play banjo barefoot in a homespun band. You’ll dress like Minnie Pearl. You’ll listen for tornado sirens and look around the living room for the singing sirens from O Brother Where Art Thou.

When I pulled the pie from the oven finally a few pockets of oozy blueberries were bursting through the surface of the crumb topping. I really wish you could have seen that.

Though I list instructions for a homemade crust below, in this instance I unrolled a frozen pie crust from good old Trader Joe’s. The box contains two sheets of dough, but as I made a crumb topping, I only used one.


Blueberry Sour Cream Pie

  • Yield: 1 pie 1x


For the pie dough:

  • 2 1/2 cups unbleached all-purpose flour , plus extra for dusting
  • 1 teaspoon table salt
  • 2 tablespoons granulated sugar
  • 12 tablespoons unsalted butter chilled, cut into 1/4-inch pieces
  • 8 tablespoons vegetable shortening (chilled)
  • 68 tablespoons water (iced)

For the filling:

  • 3/4 cup sour cream
  • 1/4 cup Greek yogurt
  • 3/4 cup granulated sugar
  • 2 heaping tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 2 1/2 cups blueberries

For the crumb topping:

  • 2 tablespoons room temperature butter
  • 1 teaspoon cinnamon
  • 1/2 cup all-purpose flour
  • 2/3 cup brown sugar


For the pie dough:

  1. Pulse flour, salt, and sugar in a food processor workbowl fitted with the steel blade. Add butter and pulse to mix in five 1-second bursts. Add shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Turn mixture into medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.)
  2. Sprinkle 6 tablespoons ice water over mixture. Press mixture together with broad side of rubber spatula, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.

For the filling:

  1. In a large mixing bowl thoroughly combine everything but the blueberries, then fold those in.

For the crumb topping:

  1. In a medium mixing bowl, use a fork to combine all ingredients.

To assemble pie:

  1. Preheat oven to 400. Roll out pie dough into a thin sheet. Press sheet of pie dough into a 9 inch glass pie plate. Trim and crimp edges. Freeze 10 minutes. Cover with foil and weigh down with weights or beans. Bake 12 minutes. Remove beans and foil. Spoon in filling. Bake 25 minutes. Sprinkle crumb topping over filling so it’s completely covered. Bake 12 minutes. Allow the pie to cool before cutting in.

Blueberry Sour Cream Pie

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. using a deep-dish crust. Increased all ingedients by 1/4…..made tin foil dam around the crust, ’cause it’s too full. put it on a cookie sheet…..all that has increased the cooking time mightily….sigh…trying to be patient…..

  2. While I live in Alabama, not Maine, I grow blueberries too. I’m always looking for new blueberry recipes and look forward to trying this one. (maybe this weekend) The bottom crust recipe does look a little rich, though. I have one for a buttermilk pie crust ttp:// that might work nicely.

  3. I do a lot of cooking, but almost no baking/deserts/pastries. This might be the first pie I have ever made, and it totally worked. Instead of adding blueberries to the filling, I filled the pie with rest of the non-blueberry ingredients combined, then added gently a blueberry compote on top of that. Baked otherwise as directed and it turned out great. Compliments from my wife.

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