Blueberry Sour Cream Pie with Pecan Topping

Introduction

The filling for this pie is a simple sour cream custard folded with 2½ cups of fresh blueberries, then finished with a small pecan topping for the last 10 minutes of baking. You get a creamy center, soft berries, and a light crunch on top, which makes it a good make-ahead dessert for a dinner party or holiday table.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8

Ingredients

Pie

• 1 container (8 ounces / 225 g) sour cream
• 2 tablespoons flour
• ¾ cup (150 g) white sugar
• 1 teaspoon vanilla
• 1 egg, beaten
• 2½ cups (500 g) fresh blueberries
• 1 ea. 9-inch (23 cm) unbaked pie shell

Topping

• 3 tablespoons flour
• 3 tablespoons butter
• 3 tablespoons pecans, chopped

Instructions

Pie

1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine sour cream, flour, sugar, vanilla, and egg.
3. Beat until very smooth.
4. Fold in blueberries.
5. Pour filling into pie shell.
6. Bake for 25 minutes.

Topping

1. In a small bowl, mix flour, butter and pecans, stirring well.
2. Sprinkle over pie and bake an additional 10 minutes.
3. Remove from oven.
4. Cool on wire rack, then chill.

Variations

• Swap the fresh blueberries for the same amount of raspberries or blackberries if you want a sharper, less sweet filling.
• Replace the pecans in the topping with chopped walnuts for a slightly firmer crunch and a more earthy flavor.
• Use a graham cracker crust instead of the unbaked pie shell if you want a softer, more crumbly base with a sweeter edge.
• Add 1 to 2 teaspoons of lemon zest to the filling mixture for a brighter finish that makes the blueberries taste more pronounced.

Tips for Success

• Beat the sour cream, flour, sugar, vanilla powder, and egg until fully smooth so the filling bakes up even instead of slightly lumpy.
• Fold in the blueberries gently to keep them whole and avoid turning the filling gray-purple before baking.
• Bake the pie for the first 25 minutes before adding the topping; if you add it too early, the pecans can darken too much.
• Chill the pie fully after it cools on the rack, because the filling sets more cleanly in the refrigerator and slices better cold.

Storage and Reheating

Store the pie covered, or in an airtight container if you have space, in the refrigerator for up to 4 days. Because the filling is dairy-based, keep it chilled whenever it is not being served.

This pie does not freeze especially well. The sour cream filling can separate slightly after thawing, and the topping loses its texture.

For serving, the pie is best cold or after sitting at room temperature for 10 to 15 minutes. If you want it slightly warm, heat individual slices in the microwave in 10-second bursts, but avoid overheating or the filling can loosen.

FAQ

Can you use frozen blueberries instead of fresh?

Yes, but thaw and drain them well first so the filling does not get watery. You may also need a few extra minutes of chilling time for the pie to firm up fully.

How do you know the pie is done after the first bake?

After 25 minutes, the edges should look set and the center should still have a slight wobble. It will finish baking after the topping goes on and continue setting as it cools.

Can you make this pie a day ahead?

Yes. It actually slices more cleanly after a full chill, so making it the day before serving works well.

Can you leave out the pecans?

Yes. The topping will still work without them, though it will be less crisp and have a softer streusel-like texture.