Blueberries and Cream Pie With No Roll Pie Crust

Recipe by PanNan
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put first five ingredients in a 9 inch pie pan.
  • Mix with a fork until well blended and pat into the pan.
  • Push the pastry up the sides and form a nice edge with your thumb and finger.
  • Prick the crust with a fork to prevent bubbling of the pastry during baking.
  • Preheat oven to 400.
  • Rinse berries and pick out any undesirable ones.
  • After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
  • In a small bowl combine the sugar, flour, cinnamon and salt.
  • Stir in the milk and 1/2 cup whipping cream.
  • Whisk until smooth.
  • Pour over the berries and bake for 45 minutes.
  • After about 30 minutes, check the pie.
  • If the edges are getting very brown, cover with strips of aluminum foil.
  • Cool on a wire rack and refrigerate for 2 hours before serving.
  • To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
  • Chill the bowl before whipping the cream to improve the results.
  • Add vanilla and 2 tbsp sugar.
  • Serve a dollop of whipped cream on each serving of pie.
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