Blueberry Sour Cream Pecan Pie

Introduction

You get a tangy sour cream filling baked around 2½ cups of fresh blueberries, then finished with a simple flour-butter-pecan topping. The pie only spends 35 minutes in the oven and needs a full chill at the end, so it works well when you want dessert made ahead instead of at the last minute.

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

• Replace the pecans in the topping with walnuts for a slightly more earthy flavor and a firmer crunch.
• Swap 1 cup of the blueberries for raspberries or blackberries if you want a sharper, more tart filling and a looser berry texture.
• Use plain full-fat Greek yogurt instead of sour cream for a tangier filling that sets a bit firmer.
• Replace up to half of the white sugar with brown sugar for a deeper flavor and a slightly darker, softer filling.
• Use a 1:1 gluten-free flour blend in both the filling and topping, plus a gluten-free pie shell, to make the pie gluten-free with a similar set.

Tips for Success

• Beat the sour cream, flour, sugar, vanilla, and egg until you no longer see flour streaks; small lumps stay noticeable after baking.
• Fold in the blueberries gently so they stay whole and do not bleed too much color into the filling.
• After the final 10 minutes, the edges should look set and the center should still have a slight wobble; it firms up as it cools and chills.
• Cool the pie on a wire rack before refrigerating so steam can escape and the topping stays less soggy.
• If the pie shell edges brown too quickly during the first bake, cover the rim loosely with foil.

Storage and Reheating

Store the pie covered in the pie plate or transfer slices to an airtight container and refrigerate for up to 4 days.

Freezing is not the best option because the sour cream filling can separate and the pecan topping loses its texture, but you can freeze it tightly wrapped for up to 1 month if needed. Thaw overnight in the refrigerator before serving.

This pie is usually best served chilled or after sitting at room temperature for 15 to 20 minutes. If you want it slightly warm, heat slices in a 300°F oven for about 10 minutes; avoid the microwave if you want to keep the topping from going soft.

FAQ

• Can you use frozen blueberries instead of fresh?

Yes. Use them straight from frozen without thawing, or the filling can turn watery and streaked; you may need a few extra minutes of baking time.

• Do you need to blind bake the pie shell first?

No. The recipe is written for an unbaked pie shell, and the first 25 minutes in the oven give the crust its initial bake before the topping goes on.

• Can you make this pie a day ahead?

Yes. It actually benefits from an overnight chill because the filling finishes setting and slices more cleanly.

• Can you leave out the pecans?

Yes. You can omit them if you need a nut-free pie, but the topping will be softer and less crunchy.