By Madison Tucker
Chef Reid’s Blueberry Sour Cream Pie
15 steps
Prep:25minCook:2h
Updated at: Fri, 20 Jun 2025 17:40:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories585.3 kcal (29%)
Total Fat33.5 g (48%)
Carbs68.9 g (27%)
Sugars53.4 g (59%)
Protein3.9 g (8%)
Sodium715.1 mg (36%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 1/2 cup all-purpose flour
Sour Cream Blueberry Filling:
Instructions
For Pie Crust:
Step 1
Dissolve kosher salt in cold water
Step 2
In a large bowl, cut cubed butter into the flour until pea-sized pieces remain.
Step 3
Add the cold water and salt mixture to the flour and mix gently until combined
Step 4
Form the dough into a disk and wrap tightly with cling wrap.
Step 5
Refrigerate for 4 hours or overnight
Step 6
Remove the dough from the fridge and roll out onto a lightly floured surface.
Step 7
Line a 9-inch pan and crimp edges
Step 8
Line the formed crust with parchment paper or foil, then fill with pie weights of your choice
Step 9
Blind bake the pie crust at 350ºF for 30-40 minutes, until lightly browned
For Pie Filling:
Step 10
Sift the all-purpose flour and sugar into a medium bowl
Step 11
In a large bowl, whisk together salt, vegan Bob’s Mill egg replacement, violife sour cream, lemon zest, and vanilla extract.
Step 12
Whisk the sugar and flour mixture into the sour cream mixture until combined
Step 13
Place blueberries into the bottom of the pie crust and fill to the top with the sour cream mixture
Step 14
Bake at 325’F for 40-50 minutes until the filling is lightly browned and set.
Step 15
Let cool, then sift powdered sugar over top. Enjoy!
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