Best 6 Yummy Creamy Blueberry Pie Recipes

CREAMY BLUEBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
• Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
• In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
• Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

CREAMY BLUEBERRY PIE

Steps:

• Preheat oven to 350 degrees . Place the blueberries in the pastry shell and set aside.Combine 1 cup sugar, 1/3 cup flour, and salt in a medium bowl. Add eggs and sour cream, whisk until well blended. Pour the sour cream custard over the blueberries.In another bowl, combine both white and brown sugars and 1/2 cup flour. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the sour cream mixture and berries in the pie shell.Bake in the preheated 350 degree oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack. Refrigerate after it cools. Note...If the crust starts to brown more than you'd like, place foil over the crust and continue baking.

CREAMY BLUEBERRY PIE

Steps:

• In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated.

YUMMY BLUEBERRY CREAM PIE

Steps:

• Combine the crust ingredients and press into the bottom of an ungreased 9 inch pie pan. Bake at 375 for 8 - 10 minutes or until just brown. Cool.
• In a saucepan, combine sugar, flour, and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer.
• Gradually whisk 1 c of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly.
• Remove from the heat, stir in butter and vanilla until melted.
• Cool 5 minutes, stirring occasionally.
• Pour into crust; sprinkle with sugar. Chill for 30 minutes or until set.
• Meanwhile, crush 2 cups of blueberries in medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly.
• Press berries through a sieve. Set aside 1 cup juice.(add water if necessary) Discard pulp.
• In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice, bring to a boil. Boil 2 minutes, stirring constantly.
• Remove from heat, cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling.
• Chill 3 hours or until set. Store in refrigerator.

GRANDMA'S BLUEBERRY CREAM PIE

Steps:

• Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
• Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
• Transfer filling into the pie crust and freeze until set, about 2 hours.
• Thaw for 1 1/2 hours before topping with blueberry filling and serving.

CREAMY BLUEBERRY PIE

Steps:

• In large mixing bowl,mix sour cream and condensed milk.
• In small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved.
• Add lemon juice and mixture to mixing bowl.
• Stir in 1 and 1/3 cups of pie filling and pour into crust.
• Chill at least 2 hours.
• Spread remaining pie filling over pie before serving.