I am SO grateful I asked my grandma for the recipe for Blueberry Sour Cream Pie when I did! There are several recipes that I never asked her for and I really regret that now. This is a Frontier Pies original pie and my Grandma Mott was the Pie Queen of Frontier Pies. She travelled all over the country training new pie makers at all of the new Frontier Pies Restaurants that were opening. My dad managed the one in Provo, Utah. My mom decorated most of them. My grandpa was the “head honcho.” I have SO many fond memories that include Frontier Pies.
Blueberry Sour Cream Pie was such a special pie because it was so different. My in laws requested that I bring this pie to the Fourth of July, early on in my marriage. So, I asked my grandma how to make it. She happily told me while I hurriedly scribbled it down. This moment is so clear to me. At the time it was just a normal thing that we did often. Just chatting in the kitchen. But now when I recall this memory it makes me emotional. I get a little teary. I wish that I had asked her for so many more recipes!
When Grandma gave me this recipe, I was a good cook, but not as experienced as I am now. She helped me to make it easier by telling me to buy a can of blueberry pie filling, a box of instant pudding and go from there. That works, BUT the pie never fully set up and would run all over once it was cut. About 5 years ago, after Grandma had passed, I decided I needed to figure out how to make it “better.” Like Grandma did. So now I make it all from scratch and I am sharing it with you today.
- Pie Crust – You will need a premade crust. Use a store bought one, or make one. **Recipe card below.** OR make or buy a graham cracker crust. This pie originally was always made in a pastry crust, but is also delicious in a graham cracker crust.
- Blueberry Pie Filling – It is SO much yummier to make the pie filling from scratch. You may use fresh or frozen blueberries.
- Sour Cream Filling – The first ingredient is “vanilla pudding.” Grandma told me I could use a box of instant pudding. It never set up enough. She told me at the time that at the restaurant they would use the cream pie filing that they made from scratch and was the base of all their cream pies. I now use her recipe for the cream pie filling as the base.
- Whipped Cream – Grandma told me I could use Cool Whip (this was the ’90s and cool whip was commonly used by me.) However, now I believe that Cool Whip would ruin this pie. We will whip the perfect amount of fresh cream to spread over the top.
Place the blueberries in a medium sized pot, so they can sit in a single layer. Place over medium heat, just till they start to sweat. About 2-3 minutes for fresh blueberries and 4-5 minutes if they are frozen.
Just after they are sweating, sprinkle the sugar and cornstarch mixture over the hot berries. Place back over medium heat. Stir the dry ingredients in. Then let it sit on the heat till the sugar starts to melt. Stir occasionally, very carefully, so that the berries do not get completely smooshed. Stir and cook till thickened, about 5 minutes. Add in the lemon juice and vanilla.
Pour the hot pie filling into a heat safe small bowl or container. Cover and chill in the refrigerator for at least an hour before assembly.
Let’s make the pudding needed for the sour cream layer! This is my Grandma’s exact recipe that they used in the restaurants, cut down to the exact amount that we need for this pie!
Start by stirring together the cornstarch and water. Add in an egg yolk. Stir together with a small whisk or fork. Set aside.
In a medium sized sauce pot, place the butter, sugar and add the milk. Cover and set over medium heat till the milk just starts to steam and begins a low simmer. At this point give it a stir till the butter is melted.
Give the thickener a quick stir, then pour it into the hot milk mixture, while whisking. Whisk over medium heat for about 4-5 minutes, or until a thick pudding texture. Remove from heat and add the vanilla extract.
Pour the hot pudding into a small heat safe bowl or container. Cut a small piece of plastic wrap and press it down over the pudding to directly touch the surface. Place in the refrigerator to chill for at least one hour before finishing the cream layer.
To finish the cream layer, remove the pudding from the refrigerator. The plastic wrap should have prevented a skin from forming over the top as it cooled. It should be very thick. You might even think it is too thick. Do not fret! We are about to add some other things to it.
Stir it up with a small spoon, this smooth. Add in the sour cream, lemon juice and nutmeg. Stir together till smooth and creamy.
For the Whipped Cream Topping – Whip together 1 cup whipped cream, 1/4 cup powdered sugar and 1 tsp vanilla extract. Whip thick, but still smooth and creamy. Be careful not to over whip. If you want extra cream to pipe rosettes and decorate, then double this recipe for cream.
YAY! It’s finally time to assemble the pie! Spread out the whole amount of blueberry pie filling over the bottom of the crust, without moving up the sides.
Next, pour over the whole amount of the sour cream pudding and smooth it over the berry filling without mixing the layers.
Now let’s spread the whipped cream over the top. Smooth it over, without mixing the layers. If you wish, make double the whipped cream. Put the second half of the cream in a piping bag with your choice of tip. Use to decorate the top. Grandma would do medium sized rosettes around the perimeter and then a large one in the center.
I personally find piping bags to be so messy and hard to work with. I have something similar to this one HERE that that I LOVE for decorating cakes, pies, cookies and more! I even use it for devilled eggs!
Dust the top with a sprinkling of nutmeg. This not only finishes it off nicely but also helps to determine it from other cream covered pies you might be serving. If it is Thanksgiving or the Fourth of July, it can get confusing and all the cream pies start to look the same.
Serve it up right away or chill till ready for serving. These three layers are SO perfect together! And for me, every bite is filled with memories!
We hope you enjoy and love this pie as much as our family does! Did you ever order a slice of this pie back in the day from Frontier Pies? Well, if you had that chance, then you were lucky!
If you love this pie, then check out these others –
Blueberry Sour Cream Pie
Ingredients
- 9-inch prepared pie crust pastry shell or graham cracker crust
Blueberry Filling (or you can use a 15 oz. can of blueberry pie filling)
- 2 cups fresh blueberries frozen are ok to use
- â…“ cup white sugar
- 2 Tbsp. cornstarch
- 1 tsp. lemon juice
- 1½ tsp. vanilla extract
Sour Cream Pudding
- 2 Tbsp. cornstarch
- 2 Tbsp. warm water
- 1 egg yolk
- 1 cup 2% or whole milk
- 1 Tbsp butter
- ¼ cup white sugar
- ¼ tsp table salt
- 1 Tbsp. vanilla extract
- ½ cup sour cream
- 1 tsp. lemon juice
- ¼ tsp. ground nutmeg
Whipped Topping
- 1 cup whipping cream
- ¼ cup powdered sugar
- 1 tsp. vanilla extract
- nutmeg for garnish
Instructions
Blueberry Filling
- In a small mixing bowl, combine the â…“ cup sugar and 2 Tbsp. cornstarch with a fork.
- If using fresh, wash off the blueberries. Pour the blueberries into a saucepot, in a single layer. Heat over medium to medium-high heat till the berries start to sweat.
- Pour the sugar mix over the berries. Turn heat down to medium. Carefully stir occasionally while trying not to break up the berries too much. Bring to a low simmer till the sugar is dissolved and it has thickened. This takes about 3-5 minutes.
- Remove from heat and stir in the lemon juice and vanilla extract.
- Pour the filling into a bowl or Tupperware container. Cover and chill in the refrigerator for at least an hour.
Sour Cream Pudding Layer
- In a small bowl mix together the 2 Tbsp of cornstarch and the 2 Tbsp of warm water using a fork to break up all the cornstarch and stir together. Add an egg yolk and stir it together. Set aside.
- In a saucepot place the butter, sugar, milk and salt over medium heat. Do not stir. Watch it till it just starts to simmer. Stir and let it simmer for a minute.
- Remove from heat. Give a quick stir to the cornstarch mixture. Add it in to the hot milk while whisking the milk. Put it back on medium heat while whisking. Cook and stir for 2-3 minutes while the pudding thickens.
- Scrape the pudding into a container or bowl. Place plastic wrap or wax paper over the pudding and press it to the surface to prevent a skin from forming as it cools. Refrigerate for at least an hour.
- Once the pudding has chilled for at least an hour, add in the sour cream, lemon juice and nutmeg. Stir and fold together till all combined.
- In a separate bowl, measure in 1 cup of whipping cream, ¼ cup of powdered sugar and 1 tsp. of vanilla extract. Use electric beater to mix on medium-high till thick and creamy. Set aside.
Assemble the Pie
- Gently spread the blueberry pie filling evenly over the bottom of the crust. Next, spread the pudding layer over the blueberries while trying not to mix the layers.
- Spread the whipped cream over the pudding layer without blending. Spread the top till smooth. **Optional Whip an additional cup of cream with sugar and vanilla. Put the cream into a piping bag with your choice of tip. Use to make rosettes or other decoration around the edge and center of the top.
- Sprinkle a light dusting of nutmeg over the top.
Basic Pie Crust
Ingredients
Single Crust
- 1 1/4 cup flour
- ½ tsp salt
- 1/3 cup Crisco shortening, chilled
- 4-6 Tablespoons Ice water
Double Crust
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening chilled
- 5-9 Tablespoon ice water
Instructions
- In large bowl, blend flour and salt.
- Cut shortening into flour mixture with pastry cutter or fork until the consitency of coarse crumbs.
- Stir in water 1 to 2 tablespoons at a time until dough just holds together and not crumbly.
- Divide dough in half and wrap each in cling wrap. Refrigerate for 30 minutes. (I usually skip this step.) Each will make one crust, top or bottom.
For One Crust Pie
- Roll out dough on lightly floured surface to about 2 inches larger than pie plate.Using pancake turner, roll the dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
- Trim edges about 1/4 inch over ridge. Fold extra crust underneath and crimp.
- For a pre-baked crust, heat oven to 425°. Prick pie shell all over with a fork.
- Bake on lowest oven rack for 15 minutes.
For Two Crust Pie
- Roll out dough on lightly floured surface to about 2 inches larger than pie plate.
- Using pancake turner, roll dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
- Trim edges about 1/4 inch over ridge.
- Fill pie crust.
- Roll out top on lightly floured surface.
- Using a butter or steak knife, cut vents into crust.
- Carefully load onto rolling pin and unroll over top.
- Trim edges just a bit larger than the bottom crust.
- Fold under top crust with bottom crust onto the ridge of the pan. Crimp edges.