If you’re anything like me, there’s something incredibly comforting and joyful about slicing into a pie that’s bursting with fresh berries and a luscious, tangy filling. This Sour Cream Berry Pie Recipe captures that exact feeling, blending juicy, vibrant berries with a smooth sour cream custard and a crunchy, cinnamon-spiced oat topping that will have everyone reaching for seconds. Whether you’re baking for a casual family dinner or a special occasion, this pie comes together with approachable ingredients and straightforward steps, making it a delightful treat to share and savor.
Ingredients You’ll Need
Every great recipe stands on the foundation of its ingredients, and this Sour Cream Berry Pie Recipe is no exception. The ingredients are simple yet essential, each one contributing to the perfect balance of flavor, texture, and color that makes this pie irresistible.
- 1 9-inch pie crust: Choose store-bought for convenience or homemade for a personal touch and flaky texture.
- 3 cups berries: Use your favorite mix of fresh or frozen berries for vibrant color and natural sweetness.
- 1 teaspoon lemon juice: Adds brightness and helps balance the sweetness of the berries.
- 1/2 cup light brown sugar: Brings warm caramel notes for the crumble topping.
- 1/2 cup all-purpose flour: Provides structure to the blueberry crumble.
- 2 tablespoons quick oats: Adds a delightful chew and texture to the topping.
- 1/4 cup cold butter: Cut into small pieces for a buttery, crumbly topping.
- 1/4 teaspoon ground cinnamon: Offers a warm, comforting spice.
- 1/8 teaspoon salt: Enhances all the flavors in the pie.
- 2 large eggs: Create a rich custard base when combined with sour cream.
- 1/2 cup full-fat sour cream: The star ingredient that adds tang and silkiness to the filling.
- 1/2 teaspoon vanilla or almond extract: Adds depth and aroma for an extra flavor boost.
- 3/4 – 1 cup granulated sugar: Sweetens the custard filling; adjust depending on your berry sweetness preference.
- 1/3 cup all-purpose flour: Stabilizes the filling for a perfectly set pie.
- 1/8 teaspoon salt: Balances the sweetness and enhances the custard’s flavor.
How to Make Sour Cream Berry Pie Recipe
Step 1: Prep Your Pie Crust
Start by preheating your oven to 350°F to get it ready for baking. If you’re using a homemade crust, go ahead and place it in a greased 9-inch pie plate. This forms the sturdy yet flaky base that will hold all that delicious filling and topping.
Step 2: Make the Crumble Topping
Combine the brown sugar, flour, oats, cold butter, cinnamon, and salt until the mixture is crumbly. It’s easier to mix with your fingers or a pastry cutter here. Once combined, cover and refrigerate the topping. Chilling helps it firm up, so it bakes up crisp and golden on top of the pie.
Step 3: Prepare the Berry Filling
In a bowl, gently toss your berries with the lemon juice. This adds a touch of tartness and keeps the berries vibrant during baking. Spread this berry mixture evenly into your unbaked pie crust, setting the stage for that luscious custard layer.
Step 4: Whip Up the Custard
In a large mixing bowl, beat the eggs, sour cream, and your choice of vanilla or almond extract on low speed. Slowly incorporate the granulated sugar, flour, and salt until the batter is smooth. Give the bowl a few gentle taps on the counter to release any large air bubbles, ensuring a silky finish. Pour this rich custard evenly over the berries in your crust.
Step 5: Assemble and Bake
Sprinkle the chilled crumble topping generously over the custard. Bake the pie at 350°F for 50 to 55 minutes. About 40 minutes in, if the crust edges are browning too quickly, cover them with a pie shield or foil to prevent burning. Look for the custard to be set and the topping to be crisp and golden.
Step 6: Cool and Serve
Once baked, place your pie on a wire rack to cool completely. This cooling time is crucial so the custard finishes setting, giving you clean, beautiful slices upon serving.
How to Serve Sour Cream Berry Pie Recipe
Garnishes
Top your slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream for that dreamy, creamy contrast. A sprinkle of fresh mint leaves or a light dusting of powdered sugar adds a charming finishing touch that will make your dessert look as good as it tastes.
Side Dishes
This pie is wonderfully versatile and pairs beautifully with light sides like a simple mixed green salad or lemon-infused sparkling water to cleanse the palate. For brunch, consider serving it alongside freshly brewed coffee or a fruity iced tea for a refreshing balance.
Creative Ways to Present
Try slicing the pie into smaller, bite-sized squares for party platters or layering crumbled pie over bowls of vanilla yogurt and fresh fruit for a whimsical parfait twist. You can also plate a slice with a drizzle of berry coulis or a sprinkle of toasted almonds for extra flair.
Make Ahead and Storage
Storing Leftovers
After enjoying your Sour Cream Berry Pie Recipe, store leftovers covered in the refrigerator. The pie keeps beautifully for up to four days, maintaining that creamy custard and crisp topping texture with minimal moisture loss.
Freezing
If you want to save some for later, wrap the cooled pie tightly in plastic wrap and then in foil before freezing. It should keep well for up to two months. When ready to enjoy, thaw overnight in the fridge for the best results—this preserves the flavors and texture perfectly.
Reheating
To warm slices without sacrificing texture, gently reheat in a 300°F oven for about 10-15 minutes. This revives the crumble topping’s crunch and makes the custard delightfully creamy again—just like fresh from the oven.
FAQs
Can I use frozen berries instead of fresh for this Sour Cream Berry Pie Recipe?
Absolutely! Frozen berries work wonderfully and can actually make preparation easier. Just be sure to thaw and drain them slightly to avoid a runny pie filling.
What type of sour cream is best for this pie?
Full-fat sour cream is recommended because it offers a rich, creamy texture and tangy flavor that balances the sweetness perfectly. Low-fat or reduced-fat versions might make the custard less smooth.
Can I make the pie crust from scratch, or should I use store-bought?
Both options are great! Homemade crust adds a personal, flaky touch, while store-bought crust saves time without compromising taste. Choose based on your baking mood and schedule.
Is it possible to prepare this pie ahead of time for a party?
Yes! You can assemble the pie up to the baking step the night before, cover it tightly, and refrigerate. Bake it fresh the next day for the best flavor and texture.
How can I adjust the sweetness if I’m using very sweet or tart berries?
Adjust the granulated sugar in the custard accordingly—use less if your berries are very sweet, and add a bit more if they’re on the tart side. Taste-testing your berries before mixing is key to getting the ideal balance.
Final Thoughts
There’s a special kind of joy in creating and sharing a homemade pie, especially one as wonderfully balanced and crowd-pleasing as this Sour Cream Berry Pie Recipe. It’s both a comforting classic and a fresh twist that brings summer flavors to your table any time of year. I hope you get to whip up this treat soon—it’s sure to become a favorite in your baking repertoire, just like it is in mine!
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Sour Cream Berry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Sour Cream Berry Pie combines the tartness of fresh berries with a creamy sour cream custard filling, topped with a crunchy cinnamon oat crumble. Baked in a flaky pie crust, it offers a perfect balance of sweet and tangy flavors along with a variety of textures, making it an ideal dessert for berry lovers and a beautiful addition to any table.
Ingredients
Pie Crust
- 1 9-inch pie crust (store-bought or homemade)
Berry Filling
- 3 cups berries (mixed fresh or frozen)
- 1 teaspoon lemon juice
Topping
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 2 tablespoons quick oats
- 1/4 cup cold butter
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Custard Filling
- 2 large eggs
- 1/2 cup full-fat sour cream
- 1/2 teaspoon vanilla or almond extract
- 3/4 – 1 cup granulated sugar (adjust according to personal preference and berries used)
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
Instructions
- Prep: Preheat your oven to 350°F (177°C). If you’re using a homemade pie crust, place it in a greased 9-inch pie plate to prevent sticking.
- Make the Topping: Combine the light brown sugar, all-purpose flour, quick oats, cold butter, ground cinnamon, and salt until the mixture becomes crumbly. Cover this topping and refrigerate until you’re ready to use it.
- Prepare the Filling: Mix the berries with lemon juice and carefully place the mixture into the unbaked pie crust. Set it aside for now.
- Make the Custard: In a large bowl, beat the eggs, sour cream, and your choice of vanilla or almond extract on low speed. Gradually add in the granulated sugar, flour, and salt, beating until the mixture is smooth. Tap the bowl gently on the counter a few times to release any large air bubbles, then pour the custard evenly over the berries in the pie crust.
- Add the Topping and Bake: Sprinkle the chilled crumb topping evenly over the pie. Bake in the preheated oven for 50 to 55 minutes. To prevent the crust edges from burning, cover them with a pie shield, and after about 40 minutes, if the topping brown too quickly, cover the top with foil.
- Cool and Serve: Allow the pie to cool completely on a wire rack before slicing to help the custard set for clean slices and optimal flavor.
Notes
- Adjust granulated sugar amount based on the sweetness of the berries and your personal preference.
- Use mixed berries like blueberries, raspberries, and blackberries for a more complex flavor.
- Chilling the crumb topping helps prevent it from melting too quickly in the oven, preserving its texture.
- Covering the crust edges prevents over-browning and keeps the crust tender.
- Allowing the pie to cool completely helps the custard filling to firm up for easier slicing.
