Enjoy the ultimate comfort food with this irresistible Blueberry Sour Cream Crumble Pie, a delightful dessert that’s incredibly easy to make and perfect for any occasion. This recipe offers a harmonious blend of tart blueberries and a rich, creamy sour cream filling topped with a buttery, golden crumble, ensuring a truly satisfying treat.
Key Ingredients for Blueberry Sour Cream Crumble Pie
- For the Crust:
- 1 pre-made pie crust (9-inch), or your favorite homemade recipe
- For the Filling:
- 3 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
How to Make Blueberry Sour Cream Crumble Pie
This Blueberry Sour Cream Crumble Pie is a triumph of simple ingredients coming together to create pure dessert bliss. The magic lies in its incredibly easy preparation, perfect for busy weeknights or spontaneous gatherings. You’ll be amazed by how quickly you can achieve a luscious, creamy blueberry filling nestled within a flaky crust and crowned with a delightful, buttery crunch. The total preparation time is approximately 25 minutes, with an additional 40-50 minutes for baking.
Step-by-Step Instructions
- Preheat and Prepare the Crust: Preheat your oven to 375°F (190°C). If you’re using a pre-made crust, gently press it into your 9-inch pie plate. If you’re using a homemade crust, prepare it according to your recipe and place it in the pie plate.
- Prepare the Blueberry Filling: In a large bowl, combine the blueberries, granulated sugar, sour cream, flour, lemon zest, cinnamon, and salt. Stir gently until the blueberries are evenly coated.
- Add the Egg: In a small separate bowl, lightly whisk the egg. Pour the whisked egg into the blueberry mixture and carefully fold it in until just combined. Be gentle to avoid crushing too many berries.
- Pour Filling into Crust: Pour the blueberry filling evenly into the prepared pie crust.
- Make the Crumble Topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt for the crumble topping.
- Cut in the Butter: Add the cold, cubed butter to the dry crumble ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Distribute the Crumble: Sprinkle the crumble topping evenly over the blueberry filling, making sure to cover the entire surface.
- Bake the Pie: Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened. If the edges of the crust start to brown too quickly, you can loosely tent them with aluminum foil.
- Cool Completely: Once baked, carefully remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Why You’ll Love This Blueberry Sour Cream Crumble Pie
This Blueberry Sour Cream Crumble Pie is an absolute dream for any dessert lover. Its star feature is the incredibly creamy, tangy sour cream filling that perfectly balances the sweet burst of blueberries, creating a flavor profile that’s both sophisticated and comforting, much like a classic blueberry cobbler but with an elevated texture. Plus, making this pie at home is a fantastic cost-saving option compared to store-bought alternatives, allowing you to enjoy a decadent treat without breaking the bank. The warm, buttery cinnamon crumble topping adds a wonderfully contrasting crunch that ties everything together beautifully.
Imagine digging into a slice of this heavenly pie, the fork sinking through the crisp crumble, revealing a luscious, vibrant blueberry filling that’s smooth, rich, and bursting with flavor. It’s the kind of dessert that makes any occasion feel special, from casual family dinners to more festive celebrations. Don’t just dream about it; bring this delightful Blueberry Sour Cream Crumble Pie into your kitchen and experience the joy of homemade baking.
Storing and Reheating Tips
Leftover Blueberry Sour Cream Crumble Pie can be stored at room temperature for up to two hours. For longer storage, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. When you’re ready to enjoy, you can serve it chilled, or gently reheat individual slices in a microwave-safe dish for 20-30 seconds, or in a warm oven at 300°F (150°C) for about 10-15 minutes until warmed through.
If you wish to freeze the entire pie for future enjoyment, it’s best to cool it completely first. Wrap the cooled pie tightly in a double layer of plastic wrap, then a layer of aluminum foil, and place it in the freezer. It can be kept frozen for up to 2-3 months. To reheat a frozen pie, remove the foil and plastic wrap and bake at 350°F (175°C) for about 30-45 minutes, or until heated through.
Final Thoughts
This Blueberry Sour Cream Crumble Pie is a testament to how simple ingredients can create something truly extraordinary. We encourage you to whip up this delightful dessert and share its comforting flavors with your loved ones. Happy baking!
Blueberry Sour Cream Crumble Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). If you’re using a pre-made crust, gently press it into your 9-inch pie plate. If you’re using a homemade crust, prepare it according to your recipe and place it in the pie plate.
- In a large bowl, combine the blueberries, granulated sugar, sour cream, flour, lemon zest, cinnamon, and salt. Stir gently until the blueberries are evenly coated.3 cups fresh or frozen blueberries, 1/2 cup granulated sugar, 1/4 cup sour cream, 2 tablespoons all-purpose flour, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- In a small separate bowl, lightly whisk the egg. Pour the whisked egg into the blueberry mixture and carefully fold it in until just combined. Be gentle to avoid crushing too many berries.1 large egg
- Pour the blueberry filling evenly into the prepared pie crust.
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt for the crumble topping.1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Add the cold, cubed butter to the dry crumble ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.1/2 cup (1 stick) cold unsalted butter
- Sprinkle the crumble topping evenly over the blueberry filling, making sure to cover the entire surface.
- Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened. If the edges of the crust start to brown too quickly, you can loosely tent them with aluminum foil.
- Once baked, carefully remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.