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Creamy Blueberry Pie

 Creamy Blueberry Pie
A co-worker and her husband own a blueberry farm— so we have a ready supply of fresh berries in the summer. This pie is a favorite dessert.
6-8 ServingsPrep: 15 min. Bake: 40 min.


  • 1 cup (8 ounces) sour cream
  • 3/4 cup sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 3-1/2 cups blueberries
  • 1 unbaked pastry shell (9 inches)
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons chopped pecans
  • 1-1/2 tablespoons butter


  • In a large bowl, combine sour cream, sugar, flour, vanilla, salt and
  • egg; stir until blended. Fold in blueberries. Pour into pie shell.
  • Bake at 400° for 30-35 minutes or until bubbly. Remove from the
  • oven. For topping, combine flour and pecans in a small bowl. Cut in
  • butter until mixture resembles coarse crumbs. Sprinkle on top of
  • pie. Return to the oven for 10 minutes. Chill before serving. Keep
  • refrigerated. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 355 calories,

2 of 2

Creamy Blueberry Pie (continued)

Nutritional Facts: 17 g fat (8 g saturated fat), 57 mg cholesterol, 219 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.