Blueberry and Cream Pie

Published on July 26, 2012

Blueberries and cream…How bout ‘Blueberry and Cream Pie’  One look at this pie and just like us you’ll be wanting the recipe…  This pie comes with a flakey crust filled with a sweet creamy blueberry filling and topped with a buttery crumble…  Thank you Gingerbread Bagels for ‘Baking Pure Delicious Love’



Ingredients (8-12 slices)

For the Crust (makes 2 single pie crusts)

  • 4 cups cups flour
  • 3 Tablespoons sugar
  • 2 teaspoon kosher salt
  • 1 3/4 cup cold shortening, diced
  • 1/2 cup cold water
  • 1 large egg (cold)
  • 1 large egg mixed with 1 Tablespoon water (for egg wash)

For the Filling

  • 3 cups blueberries
  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract

For the Crumb Topping

  • 2 1/2 Tablespoons brown sugar
  • 2 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg (about 1/16th teaspoon)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup plus 2 1/2 Tablespoons all purpose flour


For the Crust

  • In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes.
  • Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shortening into the flour. The mixture should resemble small peas. Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together in order to incorporate everything.
  • Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours.
  • Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie.
  • Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
  • Crimp the edges of the pie or if you can just take a fork and crimp the edges.
  • Place the pie in the refrigerator while you work on the filling.

For the Filling

  • In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix until combined.
  • Take the pie out of the refrigerator and put the blueberries on the bottom of the crust. Pour the filling over the blueberries and spread it out.

For the Crumb Topping

  • Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
  • Add in the flour and mix until the ingredients form a crumble topping.
  • Crumble the crumb topping over the pie.
  • Mix together 1 large egg and a Tablespoon of water and brush over the edge of the crust.
  • Bake the pie at 350 degrees for 50-55 minutes. Let the pie cool before cutting into slices. Then enjoy!