Marie Callender’s Blueberry Sour Cream Pie Recipe: Bakery-Style Lattice Crust

This pie brings bakery-quality results to your home kitchen with a flaky lattice crust and rich sour cream filling. The combination of sweet blueberries and tangy sour cream creates a perfectly balanced dessert that stands out from ordinary fruit pies.

What makes this version special is the careful layering of flavors and textures. The sour cream custard adds a velvety richness that complements the burst of fresh blueberries, while the lattice crust provides a buttery, crisp contrast.

The result is a golden pie with a filling that’s both creamy and studded with juicy berries. Every slice offers a harmony of textures, from the tender fruit to the crisp, woven top.

Serve it warm with a scoop of vanilla ice cream for the full experience. Here’s how to recreate this classic.

Ingredients for Marie Callender’s Blueberry Sour Cream Pie

A few pantry basics plus fresh berries and sour cream. Nothing complicated here.

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The butter for the crust needs to stay ice-cold—Land O’Lakes or Plugrá are reliable. I always use King Arthur for the flour, but any all-purpose works. For the blueberries, farmers market finds are ideal in summer, but frozen works too (just thaw and drain them well first). The sour cream should be full-fat—Daisy or Breakstone’s hold up best to baking.

No fresh blueberries? Frozen wild blueberries (from Trader Joe’s or Walmart) are a great swap—they’re smaller and more flavorful. Out of sour cream? Full-fat Greek yogurt at the same amount works in a pinch. For the crust, shortening at half the quantity makes a flakier texture if you prefer. The ice cream is optional but highly recommended—Ben & Jerry’s vanilla is my go-to.

The pie keeps at room temperature for 2 days (covered), or refrigerate for up to 5 days. Freeze slices for 3 months—reheat in a 350°F oven for 10 minutes to crisp the crust. The ice cream? Well, that won’t last long enough to worry about storage.

Step-by-Step Instructions for Blueberry Sour Cream Pie

Here’s my proven method for achieving that bakery-style lattice crust and creamy filling.

Step 1: Prepare the Pie Crust Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour and ½ teaspoon Salt. I always use a fork to cut in the 1 cup Unsalted Butter (cold and cubed) until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Gradually sprinkle in the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it—you should see streaks of flour still. The dough will look shaggy, but it’ll come together when you press it with your hands.

Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour. This resting time relaxes the gluten and makes the dough easier to roll out.

Step 2: Create the Blueberry Sour Cream Filling

In a separate bowl, gently toss 2 cups Fresh Blueberries with the 0.25 cup All-Purpose Flour, ½ cup Granulated Sugar, 0.25 teaspoon Ground Cinnamon, 1 tsp Lemon Zest, and 1 tbsp Lemon Juice. This light coating prevents the berries from sinking during baking.

In another bowl, whisk together the 1 cup Sour Cream, 1 whole Large Egg, remaining ½ cup Granulated Sugar, 1 tsp Vanilla Extract, and remaining ½ teaspoon Salt until smooth. Fold in the floured blueberries and the remaining 2 cups Fresh Blueberries.

Step 3: Assemble the Pie with Lattice Crust

Roll out one dough disc on a lightly floured surface to a 12-inch circle and transfer to a 9-inch pie dish. Trim the edges to a ½-inch overhang. Pour the blueberry filling into the crust.

Roll out the second dough disc and cut into 10-12 strips for the lattice. Weave the strips over the filling, alternating over and under. Trim the lattice strips and crimp the edges together with the bottom crust. Brush the lattice with a little Ice Water and sprinkle with Granulated Sugar for that bakery shine.

Step 4: Bake to Golden Perfection

Place the pie on a baking sheet to catch any drips and bake at 375°F for 45-50 minutes. You’ll know it’s done when the crust is deep golden brown and the filling is set with just a slight jiggle in the center.

If the edges brown too quickly, cover them with foil. Let the pie cool completely on a wire rack for at least 2 hours before slicing—this is crucial for the filling to set properly. Serve warm or at room temperature with Vanilla Ice Cream if desired.

Troubleshooting Perfect Results

Soggy Bottom Crust

If your crust turns out soggy, it’s likely because the filling was too wet. I always blind-bake my bottom crust for 10 minutes at 375°F before adding the filling. This creates a moisture barrier. You can also sprinkle 1 tbsp breadcrumbs in the crust before filling. 💡

Filling Won’t Set

This usually means the pie didn’t bake long enough. The center should only have a slight jiggle when done. If it’s still very loose after 50 minutes, return it to the oven for 5-10 more minutes. Also, ensure you’re using full-fat sour cream—low-fat versions contain more water.

Lattice Unravels

Weaving lattice can be tricky. I use a ruler to measure equal-width strips (about ¾ inch). Chill the strips for 15 minutes before weaving to prevent stretching. If they break, press the ends together gently—they’ll seal during baking.

Over-Browning Crust

Cover the edges with foil or a pie shield if they brown too quickly. I check mine at the 30-minute mark and cover if needed. For even browning, rotate your pie 180 degrees halfway through baking. ❄️

Berry Juice Leaks

Thicken your filling properly with the ¼ cup flour called for in the recipe. Let the pie rest for the full 2 hours before slicing. If using frozen berries, thaw and drain them well first to remove excess liquid.

Custard Separates

This happens if the filling overheats. Avoid overmixing the sour cream base. Bake at a consistent 375°F and resist opening the oven door too often, which can cause temperature fluctuations. The filling should look slightly puffed when done.

Frequently Asked Questions