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Blueberry Sour Cream Crumble Pie

Blueberry Sour Cream Crumble Pie

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.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9-inch pie plate
  • Large Bowl
  • Small separate bowl
  • Medium Bowl
  • Pastry Blender
  • - Baking Sheet
  • Wire rack

Method
 

  1. 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.
  2. 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
  3. 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
  4. Pour the blueberry filling evenly into the prepared pie crust.
  5. 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
  6. 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
  7. Sprinkle the crumble topping evenly over the blueberry filling, making sure to cover the entire surface.
  8. 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.
  9. 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.

Notes

Leftover pie can be stored at room temperature for up to two hours, or refrigerated for 3-4 days. Can also be frozen for 2-3 months.
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