I used to not be a pie fan but now I’m a complete pie addict. When it came to pies, I would eat the filling and leave the crust or I wouldn’t even touch pie. Well maybe except those deep fried artery clogging hand pies. I was addicted to those as a child. But in my no loving pie phase, I was all about cake, more cake and frosting. I am now happy to say that things have changed and I’ve embraced pie in a big way. Maybe a little too much. (wait, too much pie is not possible) This blueberries and cream pie is the one pie I dream about, swoon over and drool over. It’s like a blueberry crumble in pie form. Oh my stars if I had the metabolism of a 12 year old I’d eat the whole pie.
First make the pie crust. This recipe makes two single pie crusts so you’ll only need one of the pie crusts for this blueberries and cream pie. In a large bowl, mix together 4 cups of flour, 3 Tablespoons sugar and 2 teaspoons kosher salt. Now put the bowl into the freezer for about 5 minutes or until it’s really cold. Trust me! The key to having flakey pie crust is very cold ingredients.
Dice 1 3/4 cups cold shortening into pieces and place it in the freezer for 5 minutes also. Take the bowl out of the freezer and add in the shortening.
Using a fork, cut the shortening into the flour until it resembles small peas.
Mix up 1/2 cup of very cold water (I put it in the freezer for 5 minutes) and 1 large egg (cold!) and pour it into the bowl.
Using your fork, mix it together.
Take the dough out of the bowl and form a flat circle. (well somewhat of a circle) Wrap it in plastic wrap and refrigerate for at least 2 hours.
Once the pie dough is done chilling, take the pie dough out of the refrigerator and take off about 3/4 of the dough from the circle of dough. I like to use a little extra so I have enough to roll out.
Then flour the counter, your rolling pin and the pie crust. Roll it out into a large circle.
Roll the dough onto your rolling pin.
Then roll it out over the pie plate.
Press the pie dough into the insides of the pie plate. Trim off the excess and crimp the edges. Or you can just leave the edges as is if you’re not a pie crimping type of person. 
Place the pie dough in the refrigerator while you make the filling.
In a bowl of a stand mixer with the paddle attachment, mix together 1 cup sugar and 1/3 cup all purpose flour. Then add in 2 large eggs, 1/2 cup sour cream and 1/2 teaspoon vanilla extract. Mix it up.
Take the pie dough out of the refrigerator and place 3 cups of blueberries on the bottom of the crust.
Pour the filling over the blueberries and spread it out. Oh my!
Now make the crumb topping. I love love loooovveee pies with crumb toppings.
In a large bowl, mix together 2 Tablespoons sugar, 2 1/2 Tablespoons brown sugar, 1/2 teaspoon ground cinnamon and a pinch of ground nutmeg.
Pour in 1/4 cup melted unsalted butter. Mix it up!
Add in 1/2 cup plus 2 1/2 Tablespoons all purpose flour and stir it together.
Crumble the crumb topping over the top of the pie.
Mix 1 large egg with a Tablespoon of water. Brush the egg wash around the edge of the crust.
Bake at 350 degrees for 50-55 minutes. Cool the pie on a cooling rack. Once it has cooled, cut into slices. Enjoy!
Blueberries and Cream Pie
(crust, filling adapted from allrecipes)
(crumb topping adapted from Ina Garten)
Crust (makes 2 single pie crusts)
4 cups cups flour
3 Tablespoons sugar
2 teaspoon kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg (cold)
1 large egg mixed with 1 Tablespoon water (for egg wash)
Filling
3 cups blueberries
1 cup sugar
1/3 cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract
Crumb Topping
2 1/2 Tablespoons brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg (about 1/16th teaspoon)
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour
In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes.
Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shortening into the flour. The mixture should resemble small peas. Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together in order to incorporate everything.
Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours.
Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie.
Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
Crimp the edges of the pie or if you can just take a fork and crimp the edges.
Place the pie in the refrigerator while you work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix until combined.
Take the pie out of the refrigerator and put the blueberries on the bottom of the crust. Pour the filling over the blueberries and spread it out.
Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.
Mix together 1 large egg and a Tablespoon of water and brush over the edge of the crust.
Bake the pie at 350 degrees for 50-55 minutes. Let the pie cool before cutting into slices. Then enjoy!
This pie looks amazing! I think my family would love it. I’m pinning it to my pinterest boards so I can remember it…!
Wow….love love love. You got some crimping skills!
I also don’t care too much about the crust. I love any variation of blueberry pie and this looks delicious, especially with that crumb topping!
I am a pie addict too… This one sounds very nice… And the pictures are really great too! Thank you for sharing this recipe…
Lovely as always… I loved the topping..
Hey Lindsey! I agree that there is no such thing as too much pie
! Especially one as filled with delicious fruit as this one, and who wouldn’t become addicted after enjoying just one piece?! This pie looks amazing! When I first read “and cream” pie, I was picturing a pie with some sort of whipped filling, but this is way better! I love the streusel like topping, that is my favorite for a fruit dessert! Hope you are having a wonderful weekend filled with creating delicious baked goods 
!
this looks fabulous delicious looking blueberry pie
check out my event food palette series purple
regards
Fabulous crumblicious pie! Glad you finally came to your senses and joined the pie club
This pie looks absolutely fantastic! No wonder you’re an addict! I’m definitely think I’ll be one as well after this pie.
Your crust looks wonderful. I love fresh blueberries in desserts but have never made a blueberry pie. Looks great, thanks for sharing!
Wow…Look at your crimping… bravo!
The pie looks terrific!
this looks great…your crust looks perfect.
Love that green mixing spoon you use!
Yah how did you crimp that crust so well???? This pie looks delicious!
Great looking pie and nice directions with pics!! Blueberries are yum!
Looks absolutely fabulous!! you took me to a trip through yumville.
Wow..what lovely pie and presentation. Am sure anyone can become an expert following these instructions
This really is a good description of making a perfect pie.
this looks amazing, Lindsey, enough to turn anyone into a pie fan.
Fantabulous! My oldest son is blueberry crazy and he would love this pie! Your pie crust is so pretty.
What a beautiful pie!! Love those fresh blueberries too. Yum!
I usually do a lattic crust on blueberry pie but your cream filling and crumb topping could change that tradition, especially while the berries are so plentiful at the farmers market. Lindsey, I love how you always make me re-think my baking.
Oh, how I adore a crumb topping! And I haven’t made a blueberry cream pie, but I have a feeling I’d have a few fans if I did
Yummm. I love the new look of your website!!
With all those blueberries…I have no problem justifying a piece saved for breakfast.
I usually do a butter crust since I haven’t been able to find a crust that uses shortening that tastes good….but I have confidence that yours will taste good and work well. ( I liked the middle of pies only myself and would leave the crust when I was a kid too)
This sounds amazing!
Look at all those blueberries!! And that crumb topping! One delicious looking pie!
I usually love crumbles more than pie, so I am totally swooning over this!! Genius!
You totally had me at blueberry pie
I have a giant soft spot for it and have been eagerly awaiting an opportunity to make one this summer. Yours looks fantastic!
Absolutely beautiful! I’m a pie kinda girl too.
Yum! This looks like a good alternative to the recipe my mom usually uses, which always comes out runny. I’m not a huge fan of blueberry pies, but I think I would like this one!
I didn’t really like blueberries until recently and Im still kind of adapting to them – but when I get to the point where I can eat a whole fresh one – I am sooo going to make this pie! It sounds delish!
This is the BEST BLUEBERRY PIE I HAVE EVER EATEN. Period.
Delicious! I used my own pie crust recipe but the filling and crumble were amazing. Unfortunately, I’d just had my eyes dilated for an eye exam and mis-read a few of the amounts (2 tsp cinnamon in the crumble top, most notably–and I was wondering why mine looked so much more brown than yours!)
Still wonderful though. Thanks for sharing!
Oh my! I too do not like pie. Your opening, up until the fried pies, is me exactly. However as soon as I saw a pic of the filling poured over the berries on Pinterest I was smitten. Then to read it’s made by a kindred pie non-fan? I must try. Thanks for sharing.
I made this pie in a mad rage last night! It was AMAZING! We let it cool on the counter for several hours (I baked it in my stoneware pie pan) so it was still a bit warm. YUMMY! Tonight it was the perfect texture as a cold after dinner treat! Thank you for sharing! It made my mad rage so much better!
I’m so happy to hear you enjoyed it!
I can’t wait to taste this–making it today. A simplification: the 1/2 c plus 2 1/2 T flour in the topping? That’s pretty much 2/3 c. Much simpler. Thanks!
Can I use plain yogurt and frozen blueberries instead of sour cream and fresh berries? I always have the yogurt on hand and this would be a nice pie at our Thanksgiving pie fest but blueberries are not in season then.
Yes I think plain yogurt would work out great! Frozen blueberries will work just fine too. Just make sure you thaw them out completely beforehand.
I’m not a pie person, at all…until now. This is the BEST pie I’ve ever had. I followed the recipe to a T and didn’t have any problems. It was AMAZING!!! Huge thanks for the step-by-step pictures. They really helped me to make sure I was doing everything correctly. I can’t wait to make this again for Thanksgiving!
Hi Beth! You comment made my day! I’m so happy to hear you enjoyed it and that the step by step pictures were helpful.
We made this using frozen wild blueberries and absolutely loved it! Thanks for a great recipe!
I’m so happy to hear you all loved it Lara!
This looked so amazing I decide to make it for thanksgiving!!! It’s in the oven now. Making it a day before.
Thank you for putting this recpie together and sharing. Just made the pie from wild Alaska blueberries and it was fun and easy to make, and I’m sneaking bites because it’s so delicious!!! Thank you, Happy Thanksgiving to you and yours. Ana
Looks wonderful! Can you use frozen blueberries?
Thank you Lisa!
Yes you can, just make sure you defrost the blueberries completely before using them.
I made this the lazy way and didn’t even wait till my frozen blueberries thawed. It turned out very good and I really appreciate how it had the perfect balance between sweet and tart. It was the first time in a while I could eat a piece of pie that wasn’t too sweet for me.
Hi Cecile! So glad to hear you enjoyed the pie.
Thanks for commenting and letting me know how it turned out. Your comment means a lot to me!
This pie is ah.mazing! We couldn’t wait for it to finish cooling and had it a tish warm! I’m not a huge blueberry person, but LOVED this! Thanks for the great recipe!
Hi Molly! So happy to hear enjoyed it! I’m not much of a blueberry person either and love it too.
Literally the best pie I have ever made or eaten! I have made it twice in the last 2 weeks. The flavor is awesome and absolutely delicious. Thank you for sharing.
Hi Sandra! You comment totally made my day. So happy to hear it’s the best pie you’ve had.
Came across this on Pinterest and made it last night. I must admit I used a frozen pie crust but still — delicious! Thanks for the recipe!
Hi Sarah! Of course, happy to hear you liked the pie!
Same story here – didn’t like pie, hated the crust, loved the crumb topping, now a pie addict, and blueberry is my fave too. I’ve not made one with cream in it, but this will be my next pie!