Blueberry Cream Pie Recipe: Our Current Favorite Dessert

This Blueberry Cream Pie Recipe is our current favorite dessert. Phrases like “perfect play of tart to sweet” describe it best.

Or “smooth as silk” or “something to celebrate” or “blue ribbon quality.”

If I stopped in at your house and this pie was sitting on your kitchen counter

I wouldn’t be able to leave until I’d snitched a piece.

Preferably with a dollop of vanilla ice-cream.

We kept the g’littles one evening last week, and their mother came in bearing this pie when she dropped them off.

It was as if the wisemen had come bearing gold, frankincense and myrrh. In edible form.

The experience was over too soon.

So I asked her for the recipe.

 

 

Blueberry Cream Pie Recipe

 

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 cup sugar
• 4 tbsp flour
• 1/4 tsp salt
• 2 tbsp melted butter
• 1/2 cup cream
• 1/2 cup sour cream
• 1 tsp vanilla
• unbaked pie crust, like this recipe.

 

Directions:

1. For hints on making pie crust read this post or this one.
2. Line the bottom of the unbaked pie crust with the blueberries.  (Our favorite is Wild Maine blueberries from our local Sprouts, a farmer’s market style store.)
3. Mix the flour, sugar and salt. Add the creams, vanilla and butter.
4. Pour the mixture evenly over the blueberries.
5. Sprinkle lightly with cinnamon.
6. Bake at 350° for 10 minutes, then at 325° for 45 to 50 minutes, or until set.

 

 

Print out the Blueberry Cream Pie Recipe:

 

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You don’t have a Personalized Recipe Album?

You do realize what you’re missing out on, right?

I’ve had one my whole ever-cooking life, and I don’t think anyone should be without.

If you sign up for our email, you get a coupon to purchase anything in our shop,

and a recipe album could be first on the list!

 

 

 

 

 

 

 

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