Pioneer Woman Blueberry Sour Cream Pie

Pioneer Woman blueberry sour cream pie turns fresh blueberries, tangy sour cream and a buttery pecan streusel into a creamy, crisp-topped dessert in 4 hours 10 minutes. Try this old-fashioned summer pie for Fourth of July, picnic or Sunday dinner, since it's make-ahead and easy to slice cold.

Chill the pie crust for 30 minutes before the filling goes in, because cold dough holds its crimped edge in the oven. Skip it and the crust slumps and shrinks, leaving the creamy filling with nowhere to sit.

Baking the pie on a preheated sheet on the lower oven rack gives the bottom crust direct heat, so it browns instead of turning soggy. The streusel goes on only for the last 10 to 15 minutes, which keeps the pecans crunchy instead of burnt.

Pioneer Woman Blueberry Sour Cream Pie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

407

kcal

A creamy sour cream custard holds whole blueberries under a crumbly pecan streusel, somewhere between a fruit pie and a cheesecake. It sets as it cools and chills, so every slice cuts cleanly.

Ingredients

• 3 tbsp. all-purpose flour, plus more for dusting
  

• 1 homemade or store-bought pie crust
  

• 1 large egg, beaten
  

• 1 1/4 c. sour cream
  

• 1 c. granulated sugar
  

• 1 tbsp. fresh lemon juice
  

• 1 1/2 tsp. vanilla extract
  

• 1/4 tsp. kosher salt
  

• 2 1/2 c. fresh blueberries (about 10 oz.)
  

• 1/3 c. all-purpose flour
  

• 2 tbsp. packed light brown sugar
  

• 2 tbsp. chopped pecans
  

• 1 tsp. lemon zest
  

• 1/4 tsp. ground cinnamon
  

• 2 tbsp. salted butter, melted
  

Directions

• Preheat the oven: Preheat the oven to 400°F and place a baking sheet on the lower third rack. That way the sheet is hot when the pie goes in.
• Shape the crust: Roll the pie crust into a 12-inch circle on a lightly floured surface, then transfer it to a 9-inch pie plate. Tuck the edges under and crimp them, then refrigerate for 30 minutes or freeze for 15 minutes.
• Mix the filling: Whisk 1 beaten egg, 1 1/4 cups sour cream, 1 cup granulated sugar, 1 tablespoon lemon juice, 1 1/2 teaspoons vanilla, 1/4 teaspoon kosher salt and 3 tablespoons flour in a large bowl. Then fold in the 2 1/2 cups blueberries, pour it into the crust and spread it evenly.
• Bake the pie: Bake on the preheated sheet for about 30 minutes. It's ready when the crust is lightly golden and the edges of the filling are puffed and set, though the center should still be slightly loose.
• Make the topping: While the pie bakes, combine 1/3 cup flour, 2 tablespoons brown sugar, 2 tablespoons chopped pecans, 1 teaspoon lemon zest and 1/4 teaspoon cinnamon in a medium bowl. Stir in 2 tablespoons melted butter until clumps form, then refrigerate until you need it.
• Add the streusel: Scatter the topping over the filling and let it clump. Bake 10 to 15 minutes more, until the topping is golden and the crust is deeply browned.
• Cool and chill: Let the pie cool completely, about 2 hours, so the filling can set. Then refrigerate for at least 1 hour and up to 1 day before slicing.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut in the streusel?

Chopped walnuts or almonds work in place of the pecans, since they toast just as well in that short bake. You can also leave the nuts out and add a little more flour for a plain crumb.

How do I know when the pie is done?

Look at the edges of the filling, which should be puffed and set, while the center still jiggles slightly. It firms up as it cools, so pulling it when the middle is totally firm means an overbaked pie.

Do I need to blind bake the crust first?

No, this recipe bakes the crust and filling together. The hot baking sheet on the lower rack helps the bottom brown, so you can skip the extra step.

Can I use a deep-dish pie plate?

A standard 9-inch plate is best here, because the filling amount is sized for it. A deep-dish plate would leave the pie looking thin and could change how it bakes.

Why did my pie turn out runny?

Cutting it before it has cooled and chilled is the most common cause, since the custard needs that time to set. Wet berries can also thin the filling, so pat them dry if they've been rinsed or thawed.