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Blueberry Lemon Sour Cream Pie decorated with whipped cream around the edges.
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5 from 4 votes

Blueberry Lemon Sour Cream Pie

The filling in this Blueberry Lemon Sour Cream Pie is absolutely heavenly. A creamy, totally luscious summer dessert.
Prep Time25 mins
Cook Time0 mins
0 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 452kcal


  • 1 baked 9-inch pie crust regular or graham cracker
  • 1 cup sugar
  • 3 ½ tablespoons cornstarch
  • 1 cup whole milk
  • 1 tablespoon lemon zest
  • ½ cup fresh lemon juice from 2 to 3 lemons
  • 3 egg yolks slightly beaten
  • ¼ cup butter
  • 1 cup sour cream
  • 21 ounce can blueberry pie filling
  • 1 cup heavy whipping cream whipped
  • 2 tablespoons powdered sugar


For the Lemon Sour Cream Pie Filling

  • Add sugar and cornstarch to a heavy saucepan. Set heat to MEDIUM and whisk in the milk, lemon zest, and lemon juice. Add the egg yolks in a thin stream, whisking vigorously, and cook until thickened. Remove from heat and stir in butter until melted.
  • Allow mixture to cool to room temperature. Stir in sour cream and pour filling into pre-baked pie crust. Refrigerate for an two to three hours until well chilled.
  • Spoon blueberry pie filling over the top and spread out with an offset spatula or the back of a spoon. 

For the Whipped Cream

  • Use a hand or an electric stand mixer to whip the heavy cream for 2 or 3 minutes, until beginning to thicken. Add powdered sugar and whip again until stiff peaks form. Decorate the pie with the whipped cream, as desired, and serve.


To blind bake a regular pie crust:
Preheat your oven to 450 degrees F. Place your homemade or store-bought pie crust in a 9-inch deep dish pie plate and press the top edges out and fold them over to create a thick top edge. Flute the edge with your fingers or a fork, as desired. Line the crust with a layer of heavy duty foil or parchment paper and add a thick layer of dry beans, pushing them out towards the edges of the crust. This will weight the crust down as it bakes and prevent the edges from falling inward. Bake for 10 minutes. Remove the beans and foil and continue to bake for an additional 2 minutes, or until the crust appears cooked through and lightly golden brown. Remove from oven and cool to room temperature before filling.
Total time does not include chilling time.


Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 142mg | Sodium: 186mg | Potassium: 167mg | Fiber: 1g | Sugar: 29g | Vitamin A: 856IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 1mg