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Blueberry Lemon Sour Cream Pie Recipe – How to Make it in 13 Simple Steps

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.

This is a close look at a slice of blueberry lemon sour cream pie with fresh blueberries.

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

April Freeman
With the sweetness of custard, the tartness of lemon and blueberries, and the creamy texture of sour cream, our recipe for Blueberry Lemon Sour Cream Pie is a delightful, fresh-tasting treat that the whole family will love.
Prep Time 20 mins
Baking Time 45 mins
Total Time 1 hr 5 mins
Cuisine American
Servings 10 Slices


  • Medium-Sized Bowl
  • Pastry blender
  • Fork
  • Rolling Pin
  • Electric Mixer
  • Microwave Safe Bowl
  • Colander
  • Spatula


Ingredients for Pie Crust

  • cups Flour
  • 2 tbsp Sugar
  • ½ teaspoon Salt
  • 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
  • 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.
    The dough is flattened with a rolling pin on a floured surface.
  • 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.
    The crust is placed onto the pie pan with the edges arranged into a decorative crust.
  • Now you can move on to making the pie filling. Wipe out the pie crust bowl with a paper towel.
    The ingredients for the filling are mixed in a bowl.
  • 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.
    The ingredients are mixed together with an electric mixer.
  • 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.
    The blueberries are then carefully folded into the batter.
  • 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.
    The crumble topping is mixed in a bowl.
  • 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.
    This is a sliced piece of blueberry lemon sour cream pie with crumble toppings.


You will want to thaw the blueberries before you include them in the recipe. To thaw the blueberries, place the frozen blueberries in a colander and run a gentle stream of cool water over the berries for a few minutes.
Shake the berries to get as much water off of them as possible and then blot them with a paper towel to get them as dry as possible. You can also thaw the berries in the microwave as directed in the recipe below.
When you smell the fragrance of this baking pie, you will be tempted to dig right in as soon as you remove the pie from the oven. Make an effort to curb that impulse! If you try to cut this pie when it is not completely cool, you will have a hot, gooey mess on your hands. Wait until the pie is completely cooled and set up, and you will be able to enjoy beautiful, delicious slices of Blueberry Lemon Sour Cream Pie.
The topping for this pie is totally scrumptious. The crumble mixture provides some tasty texture to the pie. If you are a big fan of nuts, however, you might want to toss a couple of tablespoons of chopped walnuts or pecans into the crumble topping mixture, although the pie is great without nuts as well.
Keyword Blueberry Lemon Sour Cream Pie, Dessert, Recipe

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