Blueberry Sour Cream Lemon Pie
A classic sour cream lemon pie recipe with a twist! This blueberry lemon sour cream pie is made with creamy lemon custard and plenty of bountiful blueberries for all the berry lovers in your life.
Prep Time:
20 minutes, plus 4 hours chill time
Cook Time:
35 minutes
Serves:
one 9-inch pie
Perfect for:
Mothers Day
Birthday Parties
BBQ and Tailgates
Wedding DIY
Summer Treats
Baby Showers
Bookclub Bites
Ingredients
- 1 Tbsp. arrowroot starch (or 1 ½ teaspoons cornstarch)
- 1/4 Cup sugar
- 1/2 Cup water
- 1 1/2 Teaspoons freshly squeezed lemon juice
- 2 Packages (6 ounces each) Driscoll’s Blueberries
- 1 Cup heavy whipping cream, whipped to stiff peaks and sweetened as desired
- 1/4 Cup butter, cubed
- 1 Cup sugar
- Grated zest of 3 lemons
- 1 Cup whole milk
- 1/2 Cup freshly squeezed lemon juice (about 2-3 large lemons)
- 3 large egg yolks
- 1 Cup sour cream
- 3 1/2 Tablespoons cornstarch
- 1/4 Tsp. salt
- One 9-inch pie crust, pre-baked
Directions
- PLACE 1 tablespoon arrowroot powder (or 1 ½ teaspoons cornstarch) into a medium saucepan.
- ADD 1/4 cup sugar and WHISK thoroughly.
- ADD 1/2 cup water and 1 ½ teaspoons lemon juice.
- COOK over medium heat, while WHISKING constantly, until glaze is clear and thickened.
- REMOVE glaze from heat.
- ADD blueberries and TOSS gently to coat.
- TRANSFER blueberries to a mesh strainer and ALLOW excess glaze to drain from blueberries.
- ALLOW blueberries to cool to room temperature.
- PIPE or SPREAD 1 cup whipped cream on top of pie.
- SPOON blueberries over whipped cream.
- SERVE immediately or store in refrigerator loosely covered with plastic wrap.
- PLACE 1/4 cup cubed butter into a large heat-proof bowl.
- SET a mesh strainer over bowl.
- PLACE 1 cup sugar into a medium saucepan.
- ADD grated zest of 3 lemons, 3 ½ tablespoons cornstarch, and 1/4 teaspoon salt.
- WHISK ingredients thoroughly.
- ADD 1 cup milk, 1/2 cup lemon juice, and 3 egg yolks.
- WHISK again to combine ingredients.
- COOK over medium-low heat, while WHISKING constantly, just until mixture begins to steam.
- RAISE heat to medium and CONTINUE cooking and WHISKING until mixture thickens and large bubbles begin appearing on the surface.
- CONTINUE cooking and WHISKING for an additional 2 minutes.
- STRAIN lemon custard into the bowl with the butter, PRESSING filling through strainer with the back of a spatula as needed.
- WHISK to combine ingredients.
- ALLOW filling to cool to room temperature while WHISKING occasionally.
- WHISK in 1 cup sour cream.
- POUR filling into pre-baked pie crust and SPREAD evenly with the back of a large spoon.
- COVER pie loosely with plastic wrap and REFRIGERATE at least 4 hours or overnight.
