Intro: Blueberry Cream Pie
Four simple ingredients. It really doesn't get much easier than this. Or tastier.
I have a friend who will literally do just about anything you want done if you simply promise to make him one of these pies. And he doesn't even like dessert!
It was originally made for my birthday party a few years ago using a rhubarb pie recipe that my mom made ever since she was a little girl. But since rhubarb isn't in season in late July we tried something different. And loved it!
The secret to success is in baking it to perfection. Too long and you loose the smooth creaminess, too short and it's runny. But when the crust is golden brown and the filling is no longer runny yet still has a little movement when you jiggle the pan (a lot like a cheesecake when it's ready to come out of the oven) you know you have a perfect pie. Let it cool and then take your first bite.... and see if you too don't think it's delicious!
Blueberry Cream Pie
2/3 cup sugar
1/3 cup flour
1 ¼ cup light cream or half & half
2 cup fresh blueberries
Preheat oven to 350 degrees.
Place blueberries in unbaked 9" pie shell. Whisk flour and sugar together, add a little cream & whisk until smooth. Mix in remaining cream. Pour over blueberries.
Bake at 350 for 35-45 minutes or until crust is golden, the edges are set and the middle is no longer wet/runny. (A bit like a cheesecake).
Cool before serving. (Pie will firm up more as it chills.) Enjoy!