Description
A delightful blueberry pie featuring a creamy filling with fresh or frozen blueberries, topped with a spiced crumb topping. This recipe combines the best of pie and cobbler textures for a rich and comforting dessert.
Ingredients
Scale
Cream Filling:
- 1 cup sugar
- 1/3 cup flour
- 2 eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 3 cups fresh or frozen blueberries
Crumb Topping:
- 2 1/2 tablespoons brown sugar
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup butter, melted
- 1/2 cup flour
Instructions
- Prepare the cream filling: In a bowl or mixer, combine the sugar and flour until well mixed. Add sour cream, eggs, and vanilla, mixing until the mixture is smooth and creamy.
- Assemble the pie base: Spread the fresh or frozen blueberries evenly into the prepared pie crust. Pour the cream filling evenly over the blueberries.
- Make the crumb topping: In a separate bowl, mix the brown sugar, sugar, cinnamon, and nutmeg. Pour in the melted butter and stir until combined. Gradually add the flour while stirring to form a crumbly topping.
- Top the pie: Distribute the crumb topping evenly over the pie, covering the cream filling and blueberries.
- Bake the pie: Place the pie in a preheated oven at 375 degrees Fahrenheit and bake for 55 minutes. If the pie crust edges begin to brown too much, cover them with tin foil to prevent burning.
- Serve and enjoy: Allow the pie to cool slightly before serving. Best enjoyed warm with a scoop of ice cream as a delicious blend of pie and cobbler.
Notes
- If using frozen blueberries, do not thaw before assembling to avoid excess moisture.
- Cover pie crust edges with foil halfway during baking to prevent over-browning.
- This pie pairs wonderfully with vanilla ice cream or whipped cream.
- Try substituting raspberries for blueberries for a different berry flavor.
- Ensure the crumb topping is well mixed to avoid clumps and achieve an even texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
