Creamy Blueberry Pie & Vanilla Sauce Recipe

Name: Creamy Blueberry Pie & Vanilla Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Crust; 1 1/3 cups flour (or 3/4 cup rice flour, 1/2 cup potato flour for gluten free option); 2/3 cup sugar; 1 teaspoon baking powder; 1 teaspoon vanilla; 1/2 cup butter; 1 egg; 1/2 liter berries (if frozen, roll them in potato flour); Topping; 3/4 cup sour cream; 1 teaspoon vanilla; 1 egg; 1/3 cup sugar; Vanilla Sauce; 3 cups milk; 1 egg; 4 tablespoons potato flour; 2 teaspoons vanilla; 1/2 cup sugar (or to taste)

Servings: persons

Pie Crust
1 1/3 cups flour (or 3/4 cup rice flour, 1/2 cup potato flour for gluten free option)
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup butter
1 egg
1/2 liter berries (if frozen, roll them in potato flour)
Topping
3/4 cup sour cream
1 teaspoon vanilla
1 egg
1/3 cup sugar
Vanilla Sauce
3 cups milk
1 egg
4 tablespoons potato flour
2 teaspoons vanilla
1/2 cup sugar (or to taste)

1
Preheat oven to 400u00b0F.
2
Sift flour, sugar, and baking powder, then cut in butter and vanilla until resembles coarse crumbs.
3
Mix in the egg until relatively even consistency and pat dough onto the bottom and sides of the pie plate.
4
Pour berries over crust and in a separate bowl mix topping ingredients together. Pour over berries and bake for 1/2 hour and let stand until room temperature (center will be loose).
5
Meanwhile, prepare the vanilla sauce by putting milk, potato flour, and egg into a sauce pan. (To avoid lumps stir the potato flour in maybe 1/2 cup of milk and then add it to the rest). Heat over medium element just until boiling point while stirring with a wire whisk (this avoids lumps).
6
Once heated through and slightly thickened, add the sugar and vanilla and continue stirring for another 2 minutes Let the sauce cool and then refrigerate it until cold. This pie is usually served at room temperature with cold vanilla sauce.

973

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pie Crust, 1 1/3 cups flour (or 3/4 cup rice flour, 1/2 cup potato flour for gluten free option), 2/3 cup sugar, 1 teaspoon baking powder, and more.

Yes, Creamy Blueberry Pie & Vanilla Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Blueberry Pie & Vanilla Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions