Blueberry Sour Cream Pie

Blueberry sour cream pie is one of those old-fashioned grandma recipes that deserves a comeback. Sweet blueberries bake in a lightly tangy sour cream filling for a dessert that falls somewhere between a fruit pie and a cheesecake. Then it’s topped with a buttery pecan streusel, making every bite creamy, fruity, and perfectly crisp. Bake it for Sunday suppers, summer cookouts, or even holiday gatherings. Pie recipes this good are welcome at any occasion!

Can you make blueberry sour cream pie with frozen blueberries?

Yes! Frozen blueberries work well in this pie, which means you can make it year-round. First, thaw the berries completely, then pat them very dry with paper towels to remove as much excess moisture as possible before folding them into the filling. This helps the sour cream filling bake up creamy and prevents the pie from becoming watery. Here are more desserts you can make with frozen fruit!

Can you make sour cream pie with other fruits?

Yes. Blackberries, raspberries, pitted cherries, diced peaches, and strawberries all work well in the creamy sour cream filling. Use 2 1/2 cups of your chosen fruit, keeping in mind that juicier varieties may need a little extra baking time.

Can you make blueberry sour cream pie ahead?

Yup! Because the pie needs to chill after baking, blueberry sour cream pie is an ideal make-ahead dessert. Keep it covered in the refrigerator for up to 1 day for the crispiest crust and the best filling texture. Leftovers will keep in the refrigerator for up to 4 days.