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A few years ago, while visiting some of my husband’s family, we were served blueberry pie for dessert. Having never had blueberry pie before – or even a fresh blueberry – I wasn’t sure what to expect from this fruit-filled pie.
I was happily surprised, however, to find that it was really good. It’s sweet and tastes like blueberries (which I now love) but it also has a creamy component that blends the flavors really well. It’s fabulous with whipped cream or ice cream on top, but it’s just as good plain. I baked it in our toaster oven this time (it’s too hot to turn the oven on!) and the cool sweetness is great in the midst of our current heat wave.
It’s also really easy to make. Dump the berries into the pie shell, mix the creamy topping, and pour it over the top. Bake and it’s done!
- one prepared pie shell
- 4 c. blueberries, washed and drained
- 2/3 c. sugar
- 1/4 c. all-purpose flour (I used white-wheat flour in the pie above, and it doesn't affect the flavor a bit - but it does make the top look a bit different. Just so you know.)
- 1/2 t. cinnamon
- pinch of salt
- 1/3 c. milk
- 2/3 c. cream
- Preheat the oven to 400 degrees.
- Prepare your pie shell.
- Place the blueberries into the shell.
- Combine all other ingredients and stir until smooth.
- Pour cream mixture over the blueberries in the pie shell.
- Bake for 40 - 45 minutes or until pie is set. The crust may need to be covered with foil before the center is finished baking.
- Let cool on wire rack, then store in the refrigerator.
