Sour Cream Blueberry Cream Pie

Guys. This year…. This year feels different. Maybe I’m growing up in my 43 year old body or something, but hold onto your hats folks because… I am MAKING a pie this year! Can you literally even? 😉 

Don’t die of surprise, Mom. I know you just fell off your chair. I’m full of surprises lately.

First, I start making bread, and now I’m making pies!?!? I would have laughed in your face had you told me those facts five years ago. I’m not one to try new recipes, so you better believe that if something is good enough to share in my All Things Delicious section, it is a capital D-Delicious.

My favorite pie of all time is the sour cream blueberry pie from a local pie shop called Crowshaw’s Pies here in St. George, Utah. In fact, for my birthday this year I nixed the cake and went for the pie instead. It’s absolutely delish. If you ever come into town, I suggest stopping by.

But, if you are too far away to enjoy an authentic Crowshaw’s Sour Cream Blueberry Pie, then this is a great alternative! I made it in less than 20 minutes, and refrigerated it overnight before serving.

What pies are you making/buying for Thanksgiving this year!?! I have to admit, my mom always gives me the assignment to bring pies to Thanksgiving each year, and I usually buy them at Costco. Yep. I’m THAT person. <—-there is NOTHING wrong with that, right!?!

It is a little thicker than the Crowshaw’s version, but I decided that was a good thing!

Print

Ingredients

• Cream Filling:
• 8 oz Softened Cream Cheese
• 1 cup Powdered Sugar
• 3/4 cup Sour Cream
• 1 tsp Vanilla
• 1 8 oz Cool Whip
• Blueberry Topping:
• 3/4 cup Sugar
• 1/4 cup Cornstarch
• 1/2 cup Water
• 2 Tbsp Fresh Lemon Juice
• 3 cups frozen blueberries
• 1 Dash of Salt
• 1/2 t vanilla
• 1 T butter

Instructions

1. Bake the pie crust according to instructions.
2. Thaw blueberries.
3. Add sugar and cornstarch to a saucepan and add water and lemon juice heat on medium and add blueberries. Bring to a boi stir constantly. Cook until it reaches the consistency of pie filling. Remove from heat and add butter, salt, and vanilla. Cool.
4. Soften cream cheese.
5. Mix cream cheese and powdered sugar until smooth. Add vanilla and mix well. Next, add the sour cream, cool whip, and salt and mix until well combined.
6. Fill pie crust with cream mixture and top with blueberry topping. Chill overnight.

To be fair to the original owner, please go to her blog for the recipe.

xoxo,

Brooke

I stand by this recipe 100%. It’s freakin’ delish.