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Blueberries and Cream Pie

Blueberries and Cream Pie

Blueberries and Cream Pie

blueberries-and-cream-pie

Blueberries and Cream Pie

Ingredients:

1 (9”) pie shell

3 cups blueberries

2/3 cups sugar

1/4 cup all purpose flour

1/8 teaspoon salt

2 eggs

Zest of one lemon

1 cup half and half

1 batch of crumb topping (recipe below)

Preheat the oven to 325.  Place the pie shell on a sturdy baking sheet, line it with parchment paper and fill it with 2-3 cups of dry rice or beans.  Bake until the bottom no longer looks shiny and wet but seems mostly opaque and the edges are lightly golden, about 20 minutes.  Remove from the oven and carefully spoon out the rice/beans and remove the paper.  Turn the oven up to 350.

For the filling, place blueberries into the prepared pie shell and set aside.  In a mixing bowl, whisk the sugar, flour and salt together.  Whisk in the eggs and lemon zest and mix until completely combined.  Whisk in the half and half.  Pour the custard over the berries and sprinkle the crumb topping (recipe below) over the pie evenly.  Bake until the crumb topping is evenly browned and the filling puffs up and the pie is somewhat firm in the center, about 50-60 minutes.  Allow to cool completely before cutting into the pie for clean and even slices!

Crumb Topping:

1/2 cup brown sugar

1/2 cup all purpose flour

4 tablespoons unsalted butter, cold and cut into cubes

Combine the ingredients in a bowl and, using a pastry blender or a fork, cut the butter into the flour and sugar until it resembles coarse meal.

Ingredients

Directions

Preheat the oven to 325. Place the pie shell on a sturdy baking sheet, line it with parchment paper and fill it with 2-3 cups of dry rice or beans. Bake until the bottom no longer looks shiny and wet but seems mostly opaque and the edges are lightly golden, about 20 minutes. Remove from the oven and carefully spoon out the rice/beans and remove the paper. Turn the oven up to 350.

For the filling, place blueberries into the prepared pie shell and set aside. In a mixing bowl, whisk the sugar, flour and salt together. Whisk in the eggs and lemon zest and mix until completely combined. Whisk in the half and half. Pour the custard over the berries and sprinkle the crumb topping (recipe below) over the pie evenly. Bake until the crumb topping is evenly browned and the filling puffs up and the pie is somewhat firm in the center, about 50-60 minutes. Allow to cool completely before cutting into the pie for clean and even slices!

Crumb Topping

Ingredients

Directions

Combine the ingredients in a bowl and, using a pastry blender or a fork, cut the butter into the flour and sugar until it resembles coarse meal.