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Blueberry Cream Pie

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"Only the crust needs baking in this delicious summer-weather pie. Sweet berries in a cloud of whipped cream make a wonderful Fourth of July dessert. Huckleberries and raspberries are also delicious in this pie."

List of Ingredients

â—¦ ¾ cup sugar
â—¦ 2 ½ tablespoons cornstarch
â—¦ ¼ teaspoon salt
â—¦ â…” cup water
â—¦ 3 cups (1 ½ pints) fresh or frozen blueberries
â—¦ 2 tablespoons butter
â—¦ 1 ½ tablespoons lemon juice
â—¦ 1 cup heavy cream
â—¦ 1 tablespoon confectioners' sugar
â—¦ ½ teaspoon vanilla extract
â—¦ 1 (9-inch) pie crust, baked and cooled


Recipe

Combine the sugar, cornstarch, and salt in a medium saucepan over medium heat. Stir in the water and 1 cup of blueberries. Stirring constantly, bring to a boil and cook until very thick. Add the butter and lemon juice; mix well and let cool. Gently stir in the remaining 2 cups blueberries and refrigerate for at least 1 hour, up to 6 hours.

Whip the heavy cream in a large bowl until thick. Beat in the confectioners' sugar and vanilla extract. Cover the bottom of the pie crust with half of the whipped cream, then pour the blueberry filling over the top. Chill for about 2 hours.

Top the pie with the remaining whipped cream and serve immediately.


Serves 6 to 8