Best Blueberry Sour Cream Pie Recipes

BLUEBERRY SOUR CREAM PIE

Steps:

• Mix sugar and flour together in bowl.
• Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
• Fold in blueberries.
• Pour into pie crust, and bake at 400F for 25 minutes.
• (May need to adjust temperature and time for frozen berries).
• Meanwhile, combine topping ingredients.
• Remove pie from oven after the 25 minutes, and sprinkle on topping.
• Return pie to oven and bake 10 minutes more.
• Chill before serving.

BLUEBERRY SOUR CREAM PIE

Steps:

• FOR CRUST:
• Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
• Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
• FOR FILLING:
• Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
• FOR TOPPING:
• Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.

COPYCAT MARIE CALLENDER'S SOUR CREAM AND BLUEBERRY PIE RECIPE - (3.9/5)

Steps:

• In a saucepan, combine diced apples with water, sugar, and salt at medium temperature until the apples are soft, about 10 minutes. While apples are cooking, mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are soft add lemon juice and the saved blueberry juice, cook and stir until blended. Stir over medium heat, add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled. SOUR CREAM TOPPING: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out. When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.

BLUEBERRY SOUR CREAM PIE (EASY)

Steps:

• In a mixing bowl, combine first 6 ingredients.
• Mix well.
• Pour into unbaked pie shell.
• Bake in 350° oven for 30 minutes or until center is set.
• Top hot pie with blueberry pie filling.
• Chill for several hours.
• When ready to serve top with whipped cream or cool whip.

SOUR CREAM & BLUEBERRY CUSTARD PIE

Steps:

• Heat oven to 400ºF.
• Line 9-inch pie plate with crust as directed on package. Mix sour cream, granulated sugar, egg, 2 Tbsp. flour and vanilla in large bowl until blended. Stir in blueberries. Spoon blueberry mixture into prepared crust. Bake 25 min.
• Meanwhile, mix remaining flour, brown sugar and cinnamon in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over pie.
• Bake 15 to 20 min. or until filling is set and topping is browned. Let stand 10 min. before cutting to serve.

BLUEBERRY SOUR CREAM CRUMB PIE

Steps:

• For the crust: In a food processor, combine the flour, sugar and salt.
• Process to a coarse meal stage.
• While the processor is running, add the water a tablespoon at a time until clumps form.
• Gather into a ball, flatten into a disk and wrap in plastic.
• Refrigerate at least 30 minutes, or until firm.
• Preheat oven to 400^F.
• Roll out dough on a floured work surface to a 13 in circle.
• Transfer to a 9 inch glass pie pan.
• Trim edge to 1/2 inch of pan, fold under and crimp.
• Freeze 10 minutes.
• Line crust with foil and fill with pie weights or beans.
• Bake until sides are set, about 12 minutes.
• Remove foil and weights.
• For the filling: Combine the first 6 ingredients in a medium bowl, blending well.
• Carefully, mix in the blueberries.
• Spoon into the crust and bake 25 minutes, or until set.
• For the topping: In a medium bowl, combine the butter and flour, using fingertips, until pea size clumps appear.
• Mix in pecans and sugar.
• Spoon over pie and Bake until topping browns slightly, about 12 minutes.
• Cool to room temperature.

BLUEBERRY SOUR CREAM PIE

Steps:

• Mix together sour cream, flour, brown sugar, and egg. Stir until well blended.
• Spoon half the mixture into crust. Top with 1 cup blueberry pie filling. Spoon remaining sour cream mixture over pie filling.
• Bake at 400°F for 30 minutes. Cool and place in refrigerator to chill. Garnish with a tablespoon of pie filling on top of each slice prior to serving.

BLUEBERRY, SOUR CREAM PIE

Steps:

• Make pastry: Measure dry ingredients into the bowl of a food processor. Cut desired amount of butter into 1/4 inch slices and add to bowl. Process briefly until the mixture resembles coarse crumbs. In a cup or small bowl mix egg and water together. Add liquid to processor bowl then pulse only a second or two to distribute the moisture. Dump the crumbs into a 9 inch pie pan and press into the bottom and sides to form a crust. Put the berries into the shell and sprinkle the sugar, cardamom and flour mixture over the berries. In a small bowl, mix sour cream, egg, and vanilla together. Spread this over the berries. Bake in the bottom half of the oven at 350 degrees for ca. 40-45 minutes or until berries are bubbly. Cool to at least lukewarm to cut and eat.

BLUEBERRY SOUR CREAM PIE

Steps:

• FOR CRUST: Blend flour, butter, sugar and salt in processor until coarse meal forms.
• With machine running, add water by tablespoonfuls until clumps form.
• Gather into ball.
• Flatten to disk.
• Wrap in plastic; chill until firm, at least 30 minutes.
• Preheat oven to 400°F Roll out dough on floured surface to approximately 13-inch round.
• Transfer to 9-inch glass pie plate.
• Trim edge, fold under and crimp.
• Freeze 10 minutes.
• Line crust with foil; fill with beans or pie weights.
• Bake until sides are set, about 12 minutes.
• FOR FILLING: Mix first 6 ingredients in medium bowl to blend.
• Mix in blueberries and spoon into crust.
• Bake until filling is just set, about 25 minutes.
• FOR TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form.
• Mix in pecans and sugar and spoon topping over pie.
• Bake until topping browns lightly, about 12 minutes.
• Cool pie to room temperature.

BLUEBERRY SOUR CREAM PIE

Steps:

• 1. In medium bowl whisk together egg, sour cream, sugar and flour.2. Place crust on baking sheet. Spread half of sour cream mixture in crust. Top with pie filling. Spread remaining sour cream mixture over filling.3. Bake on baking sheet at 375°F for 35 to 40 minutes or until center is almost set. Cool for 1 hour on wire rack. (Pie will fall in center while cooling.) Refrigerate at least 2 hours.4. Garnish as desired. Store in refrigerator