Sunset Hush Cooking

Dessert

Blueberry Pie With Sour Cream Filling

Written by

Sunset Hush Homemaking

September 23, 2026

Ingredients

Dough:

250 g all-purpose or whole wheat flour
1 tsp baking powder
100 g butter
50 g sour cream
1 egg
60 g sugar
a pinch of salt

Filling:

350 g sour cream
100 g sugar
20 g cornstarch
2 eggs
vanilla
300 g blueberries

*Disclaimer: for more recipe precision, please use the measurements indicated in the “Metric” tab.

Dough:

2 cups all-purpose of whole wheat flour
1 tsp baking powder
7 tbsp / 1 stick minus 1 tbsp butter
1/4 cup sour cream
1 egg
1/4 cup sugar
a pinch of salt

Filling:

1 1/2 cup sour cream
1/2 sugar
2 tbsp cornstarch
2 eggs
vanilla
2 cups blueberries

Directions

To prepare the dough, add 250 g of flour, 1 tsp baking powder, a pinch of coarse salt, and 100 g of cubed cold butter into a food processor. Process until the mixture looks like wet sand.
Separately, mix 1 egg, 60 g sugar, 50 g sour cream, and a pinch of salt until well combined.
Add the egg mixture to the flour and butter mixture and mix until the dough forms into a single ball.
Put the dough between two sheets of parchment paper and roll it out so that it has an even thickness and has the diameter of your baking pan plus its edges.
Put the rolled out dough into the fridge or freezer for 3-5 minutes.
Take the dough out, put in onto your working surface, remove one sheet of parchment paper, put the baking pan on top upside down, then flip the pan together with the sheet of dough.
Press the dough into the creases of the pan, then carefully remove the sheet of parchment paper.
Remove the excess dough from the edges with a knife or a dough scraper. You can press the excess dough back to the pan but make sure the dough has approximately the same thickness across the bottom.
Optionally, put the baking pan with the dough into the freezer or fridge while you prepare the filling.
For the filling, mix 350 g sour cream, 100 g sugar, 20 g cornstarch, 2 eggs, and vanilla, until the mixture becomes smooth.
Transfer blueberries to the pan.
Pour the filling into the pan making sure it gets into all gaps between the berries.
Bake the pie at 180 C / 350 F for about an hour, until the middle sets.
Serve when the pie has slightly or completely cooled down.

Tips

Instead of using a food processor to make the dough, you can grate cold or even frozen butter into flour and massage it with your hands until the mixture looks like wet sand.
If the dough gets too sticky and difficult to work with, put it into the freezer for a couple of minutes. The butter will solidify and the dough will be so much easier to manage!
When baking, the filling might puff up but will fall down once cooled. This is completely normal.
Use a pie pan with removable bottom to make it easier to get the pie out of the pan.
If you have a regular pan, let the pie cool down completely, then place a big plate on top of the pie, flip it onto the plate. Put another plate on top and flip again. However, with this method the filling might fall apart, so it is better to use a pan with removable bottom.
I use freshly milled whole wheat flour in almost all my recipes, but feel free to use all-purpose flour instead.