Blueberry Sour Cream Pie
Make this rich custard pie in the summer, when fresh, plump blueberries are at their best. Change up the flavor by adding ¼ teaspoon ground cinnamon or 1 teaspoon lemon zest.
For this recipe you can use either store bought pie crust or you can make your own using this perfect pie crust recipe.
- 1 (9 inch) unbaked pie crust or make from scratch
- 1 Cup sour cream
- 1/2 Cup sugar
- 2 large eggs
- 1 Teaspoon vanilla extract
- 1 pint blueberries
- 1 frozen 9-inch whole wheat or white pie shell, thawed
- 1 Tablespoon powdered sugar for garnish (optional)
Preheat the oven to 350 degrees.
In a medium-sized bowl, whisk together the sour cream, sugar, eggs, and vanilla extract. Gently stir in the blueberries.
Pour the mixture into the pie crust and bake until the custard is slightly puffed and just set in the middle, about 55-65 minutes. Remove from the oven and let cool to room temperature. If desired, chill before sprinkling with powdered sugar and serving.