Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Dessert | Serves: 1 9" pie |
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Source:
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Penzey's Spice Catalog |
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Attributes:
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Quick and Easy |
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Comments:
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If using a store-bought, frozen crust, you won't need the full amount of ingredients. It takes about 3/4 of the berries and half the cream. Still, I make the full amount of cream and pour only what is needed to fill the crust. |
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Serving Suggestions:
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Serve topped with a little fresh whipped cream |
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Ingredients:
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Use a store-bought frozen pie crust, or make your own. Filling: 4 cups blueberries (2 pints) 2/3 cup sugar 1/3 cup all-purpose flour 1/2 tsp. cinnamon 1/4 tsp. salt 1/2 cup milk 1/2 cup heavy whipping cream |
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Instructions:
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1. Procure or make a crust. 2. Preheat oven to 400°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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Related recipes:
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None |
2002-06-01