Blueberry Cream Pie
It is blueberry season and this blueberry cream pie is the perfect recipe for summer. It is always a struggle to find refreshing summer treats. Of course there is always ice cream, sorbet, or just fruit, but I’m talking baked desserts. I love pie recipes for warm, double crust pies that you serve with vanilla ice cream or whipped cream, but this chilled pie really hits the spot on a hot day. This is the best pie I’ve has this summer- I hope you make it too!
Reasons I love this pie:
- It is incredibly easy to make.
- It is served chilled which makes it super refreshing on a scorching day.
- It could be adapted with a number of different fruits and berries, which makes this my new go to pie recipe. This version uses plump fresh blueberries, but I think peaches would be fab as well!
- It uses a traditional pie crust but you could also make it with a homemade graham cracker crust if you prefer.
- It’s the perfect dessert to bring to family gatherings or picnics.
- If you’re going to bake pie in the summer- good news: this blueberry cream pie not only uses seasonal ingredients but is light and refreshing!
Ingredients used in Blueberry Cream Pie:
- 3 cups of blueberries (always fresh berries, some recipes use blueberry pie filling but this version is so easy with fresh.)
- Sour Cream
- Heavy Cream
- Lemon Juice and lemon zest
- Pie Shell (my favorite pie crust recipe is here)
- Melted Butter
- Brown Sugar
- Vanilla Extract
- Flour
Making this pie is as simple as this, start with your favorite unbaked pie crust. Toss into it 3 cups of blueberries, Top it with the cream mixture which is basically just cream, sour cream, sugar, vanilla extract, a bit of flour and lemon juice and lemon zest.
Then, while the pie is baking, put a small or medium saucepan over medium heat and melt some butter. Add it to flour and brown sugar to make a simple crumb topping. Add the crumb topping to the top of the pie, and bake it a bit more. Let it cool and after a few hours for chilling it is ready to be devoured. The result? A creamy blueberry pie full of delicious blueberry flavor with a touch of creamy lemon.
(The original recipe suggested letting it chill in the fridge overnight, but since I have already admitted how much I hate overnight steps, I stuck it in the freezer for 2 hours and in the fridge for an hour or so until it was ready to be eaten. It was gooey, berry perfection.)
Supplies needed for Blueberry Cream Pie:
- 9-inch pie dish
- medium bowl
- small bowl
- small saucepan for melting butter
Can I store this pie?
Yes! Storing the pie is as easy as covering it with plastic wrap and storing it in the fridge for up to a week!
Blueberry Cream Pie
A refreshing summery pie full of fresh blueberries, sour cream, lemon and a brown sugar crumb topping!
Ingredients
- 1 single pie crust*
- 3 cups of fresh blueberries.
- 3/4 cup of heavy cream
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- ⅔ cup sugar
- 4 tablespoons flour
- ¼ tsp salt
- zest and juice of 1 lemon
- 2 tablespoons butter, melted
- 1/2 cup of flour
- 1/3 cup brown sugar
- pinch of salt
Instructions
- Preheat oven to 400.
- Roll out pie crust to ¼ inch thickness. Drape it over the pie dish and trim the edges, crimping them if desired. Pop it into the freezer while you prep the filling
- In a small bowl whisk the sour cream, sugar, salt, heavy cream, vanilla, lemon zest, juice & flour together.
- Fill the pie dish with the blueberries and then pour the cream mixture over the berries and stir them together gently, smoothing the top with the back of a spoon. Place the pie dish onto a cookie sheet in case the filling bubbles over.
- Bake for 25 minutes. While baking make the streusel topping by mixing the flour, brown sugar & melted butter together with a fork until crumbly.
- Take the pie out of the oven and sprinkle crumble evenly over the pie.
- Return pie to the oven for 20-25 minutes or until crust and topping are golden and the blueberries are bubbly. Let pie cool completely and then chill in fridge or freezer. Best served cold.
Notes
My favorite pie crust recipe here
Such a pretty pie! I hate turning on my oven as well because I am convinced my A/C unit was the smallest possible for the square feet of my apartment. It cannot battle the 100 degree temps we’ve been having so no matter what I have it set to, it’s a little over 80. But this pie looks totally worth some extra heat suffering.
What a beautiful pie, Audra! It’s funny.. I actually prefer cold pies. I like my pumpkin pie at room temperature and my cherry pie as cold leftovers with some vanilla ice cream. I bet this pie is fantastic right out of the fridge. Blueberry pie is also one of my favorites. :)
I like the idea of this cold pie and think I will have to try it!
I completely relate to the dilemma of summertime baking, which compelled me to trade in my oven mits and rolling pin last night for the ice cream maker. Who knew roasted strawberry and buttermilk ice cream could be so good?!
Cheers!
This pie looks so good, perfect for your summer, ut I will make it even we are in winter here, I love blueberries and saw some fresh ones in the market.
Definitely loving this cold pie too! It kind of reminds me of ice cream blueberry pie. Can’t wait to try it!
This pie looks scrumptious. I love that it gets chilled. Perfect summer dessert!
Blueberry pie is a childhood favorite of mine. I love the addition of cream!
I must try this I love blueberries!
I am loving bluberries this year! This pie looks gorgeous!
This pie is just too beautiful! I love dropping by to drool over your latest creations and today I’m featuring this post in Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always a pleasure following you…
Really yummy! I needed to bake mine for 20 more minutes. To cook the flour. I also used a 10 inch pie pan.
This pie looks very beautiful! Would I be able to replace the blueberries with strawberries?
it was good.
The pie was very beautiful after it was baked, tasted really good.
the pie was good
it was really good
It came out SO delicious. Loving this recipe!
I was not a big blueberry fan until after trying this pie. Good overall appearance and overall great taste.
I think the blueberry cream pie tasted yummy. but the filling was really lemony, but overall it was delicious.
This is a very good pie not only does it look good but also has an amazing taste:)
I really enjoyed this.
Somehow the salt and sugar were not mentioned in the instructions at #3? I added the sugar but not the salt, otherwise followed the recipe as written. Pie is currently in the fridge waiting to be served as dessert after dinner.
Thanks for letting me know- I”m fixing it!
Hi Audra,
Initially says vanilla but I couldn’t find how much? Also assuming the vanilla goes into the custard?
Thanks Kylie- I will clarify the recipe
My filling was very runny and filled the whole pie plate. Should I have whisked longer into more of a whipped cream consistency? I think it will set up okay but mine definitely didn’t look like your picture. The house smells amazing!
Did you bake already? The filling is the consistency of sour cream before adding to the crust normally.
How would I make this pie with graham cracker crust?
I would make a graham cracker crust but not pre-bake it. Pour the filling in and bake as directed. (Keep in mind though I’ve never tested the recipe that way!)
Thank you for this recipe. I made it to take to a pool party with my book club members. Everyone loved it -several saying it was the best blueberry pie they ever had! A big hit!
I will definitely be making it again.
Can I use frozen blueberries? If so, do I need to adjust the recipe?
So I haven’t tried frozen berries before, but I think it could work if you thaw and drain them first. I worry the extra liquid will make the custard too watery.