This is my husband’s favorite pie. Rough day at work? He got up three times with baby the night before? Winter blues or sweltering summer day? No problem. This pie makes it all better. And it’s my favorite combination – quick and delicious. 

I used to make it without the second cook time and nobody noticed so if pressed for time, you can skip that 10 minutes. I’d never beat an egg before throwing in the mixer, and last time I made this I tossed an unknown amount of blueberries into the pie dish, smothered them with the combined cream part, and the pie came out perfectly.

It takes two hands to smoosh the topping (flour, butter and pecans), but that can even be skipped. It’s not as pretty, but tossing those items on top and then baking works just fine. I make this all year long and serve right out of the oven. Nobody in my home wants to wait for it to chill. 

A Southern Living recipe.


  • 1 c sour cream
  • 2 tb flour
  • 3/4 c sugar
  • 1 t vanilla (I use a tb)
  • 1/4 t salt
  • 1 egg, beaten
  • 2 1/2 c blueberries, fresh
  • 1 pastry shell, 9″ unbaked (I use deep dish)
  • 3 tb flour
  • 3 tb butter, softened
  • 3 tb pecans, chopped


  • Combine first 6 ingredients
  • Beat 5 minutes at medium speed of an electric mixer
  • Fold in blueberries
  • Pour into pastry shell
  • Bake at 400 degrees for 25 minutes
  • Combine remaining ingredients, stirring well
  • Sprinkle over top of pie
  • Bake additional 10 minutes
  • Chill before serving

The pie is mostly fruit so it’s mostly healthy.