Blueberry Sour Cream Pie

Blueberry Sour Cream Pie

Serves 8

Make this rich custard pie in the summer, when fresh, plump blueberries are at their best. Change up the flavor by adding 1/4 teaspoon ground cinnamon or 1 teaspoon lemon zest.

  • 1 cup sour cream
  • 1/2 cup sugar
  • 2 large large eggs
  • 1 teaspoon pure vanilla extract
  • 1 pint blueberries
  • 1 frozen 9-inch whole wheat or white pie shell, thawed
  • 1 tablespoon powdered sugar for garnish (optional)
You must be signed in to use shopping lists. Sign in or create account

Preheat oven to 350°F. In a medium bowl, whisk together sour cream, sugar, eggs and vanilla. Gently stir in blueberries.

Pour mixture into pie crust and bake 55 to 65 minutes or until custard is slightly puffed and just set in the middle. Allow pie to cool to room temperature. If desired, chill before sprinkling with powdered sugar and serving.

Nutritional Info: 
Per Serving:Serving size: 1/8 of the pie, 230 calories (110 from fat), 13g total fat, 5g saturated fat, 65mg cholesterol, 135mg sodium, 27g carbohydrate (2g dietary fiber, 17g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion