Blueberry Sour Cream Pie Blueberry Sour Cream Pie

Food styling by Melanie Stuparyk | Prop styling by Sabrina Linn Image by: Jeff Coulson

For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.

  • Prep time 35 minutes
  • Total time 2 hours & 45 minutes

Ingredients

  • 1 cup sour cream
  • 1 egg
  • 2/3 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • pinch salt
  • 3 cups fresh blueberries
Pastry:
  • 1 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1/4 cup ice water (approx)
Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/3 cup cold unsalted butter cubed

Method

Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle in ice water, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if needed. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. (Makeahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

Let pastry stand at room temperature for 5 minutes to soften slightly. On lightly floured work surface, roll out to 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. If necessary, trim to fit, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. Chill until firm, about 30 minutes.

In bowl, whisk together sour cream, egg, sugar, flour, lemon zest, vanilla and salt until smooth; stir in blueberries. Scrape into pie shell. Bake on bottom rack of 425 F (220 C) oven for 15 minutes.

Streusel Topping: Meanwhile, in bowl, whisk together flour, brown sugar and cinnamon. Using fingers, rub in butter until mixture resembles coarse crumbs. Sprinkle evenly over pie.

Bake on bottom rack of 350°F (180°C) oven, covering crust with foil if browning too quickly, until filling is puffed and set but still jiggly, and pastry is deep golden brown, about 40 minutes.

Makes 8 to 10 servings.

Nutritional facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 86 mg
  • Sugars 30 g
  • Protein 6 g
  • Calories 394.0
  • Total fat 20 g
  • Potassium 132 mg
  • Cholesterol 67 mg
  • Saturated fat 12 g
  • Total carbohydrate 50 g

%RDI

  • Iron 10.0
  • Folate 19.0
  • Calcium 5.0
  • Vitamin A 18.0
  • Vitamin C 5.0
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Baking & Desserts

Blueberry Sour Cream Pie

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