The Best Blueberry Pie Recipe

Why You’ll Love This Recipe

This blueberry pie stands out for several reasons:

• It’s easy to make with just a few basic ingredients.

• The cream filling adds a rich, smooth texture, balancing the tartness of the blueberries.

• The crumb topping brings the perfect amount of crunch and spice, making every bite a delight.

• It's versatile—you can swap blueberries for raspberries if you’re looking for something different.

• It’s a crowd-pleaser that’s perfect for summer gatherings or holiday celebrations.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Cream Filling:

• 1 cup sugar

• ⅓ cup flour

• 2 eggs

• ½ cup sour cream

• ½ teaspoon vanilla

• 3 cups fresh or frozen blueberries

Crumb Topping:

• 2 ½ Tablespoons brown sugar

• 2 Tablespoons sugar

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ¼ cup butter, melted

• ½ cup flour

Directions

1. Start with the cream filling. In a bowl or mixer, combine the sugar and flour.

2. Add the sour cream, eggs, and vanilla, and mix until smooth.

3. Place the blueberries into the pie crust and pour the cream filling evenly over the blueberries.

4. To make the crumb topping, combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl.

5. Pour the melted butter into the dry ingredients and mix well.

6. Gradually add the flour while stirring to form the crumb topping.

7. Evenly distribute the crumb topping over the pie.

8. Bake the pie at 375 degrees for 55 minutes. (If the pie crust edges become too brown, cover them with tin foil.)

9. Once baked, serve with a scoop of ice cream and enjoy!

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 10 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 5 minutes

Variations

• Berry mix: You can swap the blueberries for raspberries, blackberries, or a mix of berries.

• Gluten-free: Use a gluten-free flour blend for the cream filling and crumb topping.

• Add nuts: Mix in chopped walnuts or pecans to the crumb topping for extra crunch.

• Lemon zest: Add lemon zest to the cream filling for a bright, citrusy twist.

Storage/Reheating

• Storage: Store the pie in the refrigerator for up to 3 days.

• Reheating: Warm the pie in the oven at 350 degrees for 10-15 minutes to refresh the crust and topping.

FAQs

Can I use frozen blueberries for this pie?

Yes, frozen blueberries work perfectly in this recipe. Just be sure to thaw and drain any excess moisture before using them.

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Simply bake it, let it cool, and refrigerate until ready to serve.

How do I prevent the crust from getting too brown?

If the edges of the pie crust start to brown too much during baking, cover them with aluminum foil and continue baking.

What’s the best type of pie crust to use?

You can use a store-bought pie crust for convenience, or you can make your own homemade crust for a more personal touch.

Can I make this pie without the crumb topping?

Yes, you can skip the crumb topping for a more traditional pie. Just bake the pie with the cream filling and blueberries.

How do I know when the pie is done?

The pie is done when the filling is set and slightly bubbly, and the crumb topping is golden brown.

Is it okay to use a frozen pie crust?

Yes, frozen pie crusts work well with this recipe. Just make sure to thaw them before using.

Can I substitute sour cream with something else?

You can use plain Greek yogurt as a substitute for sour cream if preferred.

How can I make the pie more visually appealing?

Try adding some decorative lattice crust or a sprinkle of powdered sugar before serving to make the pie look extra special.

Can I add more sugar to the filling if I like it sweeter?

Feel free to adjust the sugar in the filling to your taste, but keep in mind that the crumb topping also adds sweetness.

Conclusion

This blueberry pie is a dessert everyone will love. With its creamy filling, fresh blueberries, and spiced crumb topping, it’s the perfect treat for any occasion. Whether you stick to the classic version or experiment with different variations, this recipe is sure to become a favorite in your household.

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The Best Blueberry Pie Recipe

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A delightful blueberry pie with a creamy filling and a spiced crumb topping. It's a mix between a pie and a cobbler, perfect for any gathering or celebration.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8-10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup sugar

⅓ cup flour

2 eggs

½ cup sour cream

½ teaspoon vanilla

3 cups fresh or frozen blueberries

2 ½ Tablespoons brown sugar

2 Tablespoons sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ cup butter, melted

½ cup flour

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Instructions

1. In a bowl or mixer, combine the sugar and flour for the cream filling.
2. Add the sour cream, eggs, and vanilla, and mix until smooth.
3. Place the blueberries into the pie crust and pour the cream filling evenly over them.
4. To make the crumb topping, combine the sugars, cinnamon, and nutmeg in a bowl.
5. Pour the melted butter into the dry ingredients and mix well.
6. Gradually add the flour while stirring to form the crumb topping.
7. Evenly distribute the crumb topping over the pie.
8. Bake at 375°F for 55 minutes. If the edges of the crust brown too much, cover them with tin foil.
9. Once baked, serve with a scoop of ice cream and enjoy!

Notes

• You can substitute frozen blueberries, but make sure to thaw and drain any excess moisture before using.
• Feel free to adjust the sugar in the filling to your taste.
• If you prefer a gluten-free version, use gluten-free flour for the filling and crumb topping.
• For extra crunch, mix chopped walnuts or pecans into the crumb topping.
• Adding lemon zest to the filling will give it a bright, citrusy twist.
• Store the pie in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F for 10-15 minutes to refresh the crust and topping.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg