Summer Blueberry Pie

  

December 24, 2016

  • Prep: 1 hrs
  • Cook: 30 mins
  • Yields: 8 Servings

Directions

Crust

1Blend first three ingredients for the crust.

2Press into a 9-inch pie pan.

3Bake in a preheated 325 degree oven until lightly browned.

Filling

1In saucepan combine sugar, salt, cornstarch, and water. Mix well. Add 2 cups berries.

2Stirring constantly, cook until very thick.

3Bring to boil. Stir in lemon juice and butter. Remove from heat.

4When cool add 4 cups of berries. Be careful not to break berries, mix thoroughly.

5Chill.

6Beat whipping cream until thick. Blend in vanilla and powdered sugar.

Assembly

1Shortly before serving pour filling into crust and frost top with whipped cream. Do not assemble until you are ready to serve or the crust will become soggy.

Ingredients

Crust

3 ounces cream cheese, softened

1 cup flour

1/4 pound butter

Filling

1 cup sugar

1/2 teaspoon salt

5 tablespoons cornstarch

1 1/3 cups water

6 cups blueberries

3 tablespoons lemon juice

4 tablespoons butter

1/2 pint whipping cream, whipped

1/2 teaspoon vanilla

2 tablespoons powdered sugar

00:00

0 Reviews

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.