Blueberries and Cream Pie

Cuisine:

American

Type:

Dessert

Serves:

1 9" pie

Source:	Penzey's Spice Catalog
Attributes:	Cabin, Quick and Easy
Comments:
Serving Suggestions:	Serve topped with a little fresh whipped cream

Ingredients:

Crust:

1-1/2 cups all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1/2 cup canola oil
3 tbs. milk

Filling:

4 cups blueberries (2 pints)
2/3 cup sugar
1/4 cup all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup milk
1/2 cup heavy whipping cream

Instructions:

1. Make the crust right in a 9" pie pan! No rolling necessary. Put all ingredients in the 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 during baking. (Rick has found that this does not work very well and just uses a standard pie crust either freshly made or frozen).

2. Preheat oven to 400Â°F. Rinse the berries and pick out any undesirable ones. After the berries have drained and are somewhat dry 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 of cream, whisk until smooth. Pour over the berries and bake for 45 minutes. After about 30 minutes you may need to cover the expose crust edge to prevent burning.

3. When done, remove to a cooling rack. Cool, then refrigerate for 2 hours before serving.

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