Blueberries and Cream Pie With No Roll Pie Crust
photo by Ashley Cuoco
- Ready In:
- 1hr 5mins
- 1 1⁄2 cups flour
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup canola oil
- 3 tablespoons milk
- 4 cups blueberries
- 2⁄3 cup sugar
- 1⁄4 cup flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 1 cup heavy whipping cream
- 2 tablespoons sugar, for whipped cream
- 1⁄2 teaspoon vanilla, for whipped cream
- 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.
Questions & Replies
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Where has this pie crust been my whole life? I can make pastry but really dislike the mess of it all. I can see eliminating the sugar and using it for Quiches too. On to the pie itself...... it was easy to make and delicious to eat. An ideal dessert! We thought it was sweet and rich enough as it was so elected to skip the whipped cream topping. Thanks for posting this! Made for CQ4
Delicious! I typically avoid rolled pie crusts like the plague, so this press-in-pan version was perfect for me! I misread the amount of sugar for the crust, so I added a tablespoon instead of a teaspoon, but it turned out just fine. My pie dish was a little too shallow to hold everything without overflow, so I just took one of those disposable foil pizza pans and cupped it around the pie dish to catch any spillage. I didn't have time to make the fresh whipped cream, so I just served this with some canned whipped cream instead. It's pretty messy if you don't chill it long enough (which I didn't), but it was super-tasty even though it wasn't entirely cohesive. My coworker and I (the only 2 people who have tried it yet) both give it two thumbs up. Thanks for posting! Made for CQ 2017 Wales
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Great Crust! I used 1/2 whole wheat and 1/2 white, and e.v.o.o. instead of canola. Oh, and club soda instead of milk. It started out really runny but I added more white flour until I liked the consistency (and a little more sugar), and then used just enough of the dough to cover the pan nicely. This is the lightest and yummiest crust I have ever made (plain white flour pie crusts included!)