Good Eats: Creamy Blueberry Pie
This pie was a MONSTER hit last weekend!!!! The blueberries were so perfectly plump and tart, the filling so sweet and creamy, and the crust so crispy and flakey like nobody’s business! I found the recipe in this fabulous little book I have called Dinner Parties: Simple Recipes For Easy Entertaining. I HIGHLY recommend the book btw…
Here’s the EVER SO SIMPLE recipe courtesy of the author, Jessica Strand..
Creamy Blueberry Pie
Makes one 9-inch pie; serves 8
CRUST:
1 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup canola oil
3 1/2 tablespoons milk
FILLING:
4 cups fresh blueberries
2/3 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt
1/3 cup milk
2/3 cup heavy cream
WHIPPED CREAM:
1 cup heavy cream
1 tablespoon confectioners’ sugar sifted, or to taste
Preheat the oven to 400 degrees F.
To prepare the crust: In a 9-inch pie pan, combine all the ingredients and stir with a fork until blended. Using your fingers, press the dough into the pan and all the way up the sides, making a smooth rim with your fingers. Use the fork to prick the bottom of the crust to prevent bubbling.
To prepare the filling: Rinse the berries in a colander and remove any soft ones. Spread them out on a towel to dry slightly, then pour them into the pastry shell.
In a medium bowl, combine the sugar, flour, cinnamon, and salt. Add the milk and cream and whisk until smooth. Pour the mixture over the berries.
Bake for 40 to 45 minutes, or until set. After 25 to 35 minutes, check to see if you need to cover the edges with aluminum foil to prevent them from getting too dark.
Let cool on a wire rack, then refrigerate for at least 2 hours, or until well chilled.
To prepare the whipped cream: In a deep bowl, whip the cream until soft peaks form. Gradually stir in the confectioners’ sugar. Serve in a bowl on the side so your guests can help themselves.
Make it and tell me what ya think:-). I know you will ENJOY!
CZ
