Baked Blueberry Cream Pie

This isn’t your standard double-crust blueberry pie. It swaps pastry for a crunchy, press-in oatmeal crust, all oats, cinnamon, and brown sugar, and fills it with a tangy sour cream custard studded with fresh blueberries. The result is part pie, part crumble, part cheesecake, and all comfort.

The crust is foolproof: no rolling, no chilling, just press the buttery oats mixture firmly into the pan and you’re done. Pressing it firmly is the trick to a crust that holds together when you slice.

The filling leans on sour cream for a gentle tang that keeps the sweetness in check, and beating it well before the berries go in gives you a smooth custard that sets cleanly. One thing to be patient about: let the pie cool and then chill in the fridge before slicing. That cold rest is what firms the creamy filling into tidy wedges.

Chef Tips

• Press the oatmeal crust in firmly so it holds together and doesn’t crumble when you cut the pie.
• Beat the filling well before folding in the berries, for a smooth custard that sets evenly.
• Cool, then chill the pie before slicing; the cold is what firms the cream filling for clean wedges.

Variations

• Swap the blueberries for blackberries, raspberries, or a mix of summer berries.
• Add lemon zest to the filling for brightness, or a handful of chopped nuts to the oat crust.