Including the tang of lemon along with the sweetness of blueberries, this recipe for Blueberry Lemon Sour Cream Pie is light and creamy, with a wonderful crumb topping. Use up random bag of frozen blueberries that you have had in the freezer for awhile with this scrumptious pie.
Do you have a bag of blueberries taking up space in your freezer? If so, this recipe is the perfect way to use them up. While you can use fresh berries if you don’t have them on hand, no worries. The frozen ones will be just as good.
Blueberry Lemon Sour Cream Pie Recipe
- Medium-Sized Bowl
- Pastry blender
- Rolling Pin
- Electric Mixer
- Microwave Safe Bowl
Ingredients for Pie Crust
- 1¼ cups Flour
- 2 tbsp Sugar
- ½ teaspoon Salt
- ⅔ cup Shortening
- ½ cup Iced Water
Ingredients for Filling
- ¾ cup Sugar
- 2 tbsp Flour
- 1 cup Sour Cream
- 1 pc Egg
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Salt
- Zest of One Lemon
- 2½ cups Blueberries fresh or frozen
Ingredients for Topping
- 6 tbsp Flour
- 4 tbsp Sugar
- 3 tbsp Cold Butter
- Preheat your oven to 400 degrees.
- First, you will begin by creating the pie crust. In a medium-sized bowl, mix together the flour, sugar, and salt.
- Measure out the shortening, and scoop it in tablespoon-sized blobs into the dry mixture. Use a pastry blender or a fork to mix the shortening into the flour mixture. Cut the shortening into the flour until it resembles coarse crumbs.
- Remove the ice pieces from the cold water and slowly drizzle about half of the water into the flour mixture. Use a fork to toss the mixture together. Start adding some of the remaining water to the dough a small splash at a time, stirring gently after each addition.
- When most of the mixture is moistened and the dough starts sticking together into a ball and pulling away from the sides of the bowl, you can use your hands to begin pressing the mixture into a ball. Don’t beat this mixture, but rather, handle it as gently as you can. A gentle touch will ensure a tender, flaky pie crust.
- Put the ball of dough on a lightly floured surface and press it into a disk. Working gently, use a rolling pin to roll the pie dough into a circle that is about 12 inches in diameter. Fold the pie crust into quarters to transfer it into the pie crust where you can unfold it, centering it in the pan and pressing together any cracks. Form a rim around the edges and create a decorative crust.
- Now you can move on to making the pie filling. Wipe out the pie crust bowl with a paper towel.
- Stir together the sugar and the flour and use an electric mixer to blend the sour cream, egg, vanilla, lemon peel, and salt into the mixture. Mix these ingredients for 2 or 3 minutes or until the batter is smooth and creamy.
- If you are using frozen blueberries, thaw them by microwaving them in a microwave-safe bowl for about 45 seconds, stirring about halfway through. Drain them well in a colander and pat them dry with a paper towel.
- Carefully fold your blueberries into the batter and then pour it into the crust.
- Put the pie into the oven for half an hour. While the pie is in the oven mix together the ingredients for the crumble topping with a fork.
- After the half-hour is over, take the pie from the oven and sprinkle the topping mixture on it in an even layer. Put the pie back into the oven and bake it for another 10 or 15 minutes.
- Remove the pie from the oven and let it cool completely. Put the pie in the refrigerator for at least two hours before slicing it and serving it cold. Store leftovers tightly covered with aluminum foil in the refrigerator for up to five days.
Key Ingredients: Cream Cheese
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