Marie Callender's Blueberry Sour Cream Pie Recipe: Golden Lattice Crown Over Silky Cream

Marie Callender’s blueberry sour cream pie delivers that perfect balance of tart berries and velvety cream—just like the iconic bakery version. ✨ The secret lies in a crisp, buttery crust paired with a filling that's thickened just enough to hold its shape while still feeling luscious. I've perfected this recipe after years of testing, ensuring every slice delivers that signature lattice crown and creamy texture that makes it irresistible.

The crust starts with a classic pie dough, rolled out and fitted into a 9-inch pie dish before blind-baking to a golden brown. Meanwhile, the filling combines fresh blueberries with a rich sour cream mixture—just enough cornstarch to thicken without losing that silky smoothness.

This isn't your run-of-the-mill pie; it's a dessert that feels like a hug in every bite.

Once assembled, the lattice topping isn't just for looks—it creates those signature diamond patterns while adding a delicate crunch. Baked at 375°F for 45-50 minutes, the pie emerges with a caramelized crust and a filling that's still jiggly in the center, ensuring that perfect first bite.

The contrast between the tart blueberries and the creamy filling is what makes this pie legendary.

Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature—either way, it's a showstopper. This recipe is designed to impress, whether you're baking for a family gathering or treating yourself to a classic dessert. Let's get baking!

Ingredients for marie callender's blueberry sour cream pie

Here’s what you’ll need to recreate that iconic Marie Callender’s blueberry pie at home.

The crust is where it all begins. Crisco or butter? Butter wins for flavor, but if you're short on time, Crisco makes a flakier crust—just don’t tell anyone. I grab my butter from Whole Foods when it’s on sale, but the regular supermarket stuff works fine. For the dough, keep everything cold—warm butter = tough crust. If your flour’s been sitting in the pantry forever, sift it first to avoid a dense bottom. The lattice topping? Use the same dough or grab a pre-made sheet from Trader Joe’s—it’s a game-changer for busy days.

Blueberries need a little help staying put. Toss them in cornstarch before adding to the filling—it keeps them from sinking. No fresh berries? Frozen works in a pinch, but thaw and drain them first. The sour cream is non-negotiable here—it’s what gives the pie that signature velvety texture. Full-fat is a must; low-fat won’t cut it. For the sugar, I usually grab Domino brand because it’s consistent, but any white sugar will do. And if you’re feeling fancy, swap half the sugar for turbinado—it adds a subtle crunch.

This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, wrap a slice in foil and warm in the oven at 350°F for 10 minutes. The lattice? Save any scraps—freeze them for future pies. And if you’re making this for a crowd, double the recipe—trust me, you’ll want seconds.

Step-by-step instructions for Marie Callender's blueberry sour cream pie

Here's how to recreate that iconic golden lattice crown over creamy blueberry filling.

In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers later.

Gradually add 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overmix—just until it holds when pressed. Shape into a disk, wrap in plastic, and chill for 30 minutes while you prepare the filling.

In a large bowl, gently toss the 4 cups fresh blueberries with 1 cup granulated sugar and 0.25 cup cornstarch. This combination prevents the berries from sinking and creates a perfectly thickened filling. Let it sit for 10 minutes while you make the sour cream layer.

In a separate bowl, whisk together the 1 cup sour cream, 2 tbsp lemon juice, and 1 tsp vanilla extract. This tangy base will give your pie that signature Marie Callender's flavor profile. Pour this mixture over the blueberry mixture and stir gently to combine.

Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer to the pie dish and trim the edges. Pour in the blueberry mixture, spreading it evenly.

Roll out the pie crust topping according to package instructions, then cut into strips about ½-inch wide. Weave them over the filling in a classic lattice pattern, leaving the center open. Brush the lattice with a bit of water to help it brown beautifully.

Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. The edges should be crisp while the center remains slightly jiggly.

Let the pie cool completely on a wire rack before slicing—this allows the filling to set properly and prevents a runny center. The contrast of the crisp lattice against the creamy blueberry filling is what makes this pie legendary.

Pro cooking tips for perfect results

Crust Perfection

For a flaky, buttery crust that holds up to the creamy filling, keep everything cold—this is non-negotiable. I swear by using cold cubed butter straight from the fridge, cut into pea-sized pieces and worked into the flour until it resembles coarse crumbs.

If your dough feels too sticky, chill it for an extra 10 minutes before rolling. Pro tip: Use a 9-inch pie dish with removable bottom for easy transfer and cleanup. 🧈

Filling Texture Secrets

The magic happens in the filling with that perfect balance of tart and creamy. Toss the blueberries with cornstarch first—this prevents sinking and ensures they stay suspended in the filling. For the sour cream layer, use full-fat (non-negotiable!) and let it sit at room temperature for 5 minutes before mixing.

This helps the sugar and cornstarch dissolve evenly. Stir gently—overmixing introduces air bubbles that can make the filling gummy. ✨

Lattice Mastery

Cutting the lattice strips ½-inch wide gives that classic Marie Callender’s look while ensuring even browning. Weave them in a herringbone pattern for extra visual appeal, but leave the center open to let steam escape.

Brush the lattice with egg wash (1 egg + 1 tbsp water) for a golden finish. If your strips shrink during baking, don’t panic—just adjust while assembling. 🍰

Baking Like a Pro

Preheat your oven to 375°F and use the middle rack for even heat distribution. Place the pie on a baking sheet to catch drips—this prevents soggy bottoms. Bake for 45-50 minutes until the crust is deep golden and the filling jiggles slightly in the center (it’ll set as it cools).

For extra shine, broil for 1-2 minutes at the very end, but watch closely to avoid burning. 🔥

Cooling & Serving

Let the pie cool completely on a wire rack before slicing—this prevents the filling from sliding out. Serve warm with vanilla ice cream or at room temperature for that classic diner experience.

Store leftovers in an airtight container for up to 5 days, and reheat slices wrapped in foil at 350°F for 10 minutes to restore that creamy texture. 💫

Troubleshooting Tips

If your crust puffs up during baking, it’s likely overchilled dough—next time, let it rest at room temp for 10 minutes before rolling. For a runny filling, the cornstarch might not have thickened enough; next time, simmer the filling for 2-3 minutes before pouring into the crust.

And if the lattice browns too quickly, tent with foil after 20 minutes of baking. 💡

Frequently asked questions