Real Recipes From Real Home Cooks ®

blueberry cream pie (jess's gramma)

★★★★★ 6
a recipe by
Joey Wolf
Oquawka, IL

I went back to school at age 50. The first day a cute little blonde sat next to me, she was 18. We became fast friends. Her gramma passed away while we were taking classes. Jess gave me this recipe, so I could remember her gramma too. Jess gave me another most precious gift. While we were in school, my son was deployed to Iraq. She and her bf Kyle, let me "mother" them. They took care of me on the bad days when my imagination would run wild with things that thankfully never came to pass. They are married, parents to a beautiful baby girl; and my son is home safe living his life. I'm blessed.

Blue Ribbon Recipe

We were a little disappointed that when the pie cooled it cracked and deflated. But after one delicious bite, we got over it. This is a really simple old-fashioned pie recipe. We loved the addition of sour cream to the filling. It makes the blueberry filling creamy, almost custard-like. The topping is sugary and crunchy... perfect for this easy pie. We served with vanilla ice cream and it was a delicious summer dessert.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves 6-8
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For blueberry cream pie (jess's gramma)

  • 3 c
    fresh or frozen blueberries
  • 1
    unbaked pie shell
  • 1 c
  • 1/3 c
    all-purpose flour
  • 1/8 tsp
  • 2
    eggs, beaten
  • 1/2 c
    sour cream
  • 1/2 c
  • 1/2 c
    all-purpose flour
  • 1/4 c

How To Make blueberry cream pie (jess's gramma)

  • Blueberries in a pastry shell.
    Place fresh blueberries in pastry shell. If using frozen blueberries, set out on paper towels until partially thawed. Then add to pie shell; set aside
  • Sugar, flour, salt, eggs, and sour cream combined in a bowl.
    Combine 1 c sugar, 1/3 c flour, and salt. Add eggs and sour cream, stirring until well blended.
  • Mixture poured into the pie shell.
    Spoon over berries.
  • Sugar, flour, and butter cut together in a bowl.
    Combine remaining sugar and flour. Cut in butter with a pastry blender until mixture resembles coarse meal. To do this easier: I combine all the ingredients in a Tupperware bowl with a tight fitting lid. Shake like crazy until the mixture is the required consistency.
  • Crumb topping sprinkled over the berries.
    Sprinkle the crumble evenly over the sour cream mixture.
  • Pie baking in the oven.
    Bake at 350F for 55-65 minutes or until lightly browned.
  • A slice of Blue Berry Cream Pie with two scoops of ice cream.
    Goes good with ice cream.

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