BLUEBERRY CREAM PIE
Hi and welcome to our website!
If you are looking for a delicious recipe for a blueberry pie this is it!!!!
Our recipe got a little twist to combine one recipe into two different pies!!!!
If this interests you continue on to our recipe and video tutorial.
Main ingredient is BLUEBERRIES!!!! Fresh or Frozen!!!!!
Check out our recipe for homemade pastry and it's for two pies!!!
I hope you are still interested in our delicious homemade summer pie called BLUEBERRY CREAM PIE!!!
Please continue on to our recipe and more tasty food pictures to get you started. This is just a quick pie I put together using a blueberry filling I made and a few simple ingredients. Check out this link to our cookbooks with 50 baking recipes and our old cookbook with 19 traditional recipes. Also our other blueberry meringue pie!!!!
https://www.bonitaskitchen.com/cookbook
Ingredients
- BLUEBERRY FILLING:
- Blueberries - 3 to 4 cups
- Water - ¼ cup
- Cornstarch - 3 to 4 tbsp
- Sugar - ½ cup
- PASTRY:
- Flour - 2 cups
- Butter or margarine - ½ cup
- Sea salt - ½ tsp
- Water - ½ cup
- CREAM FILLING:
- Cream cheese - ½ - 250g package
- Butter or margarine - ½ cup
- Vanilla - 1 tsp
- Confectioners sugar - 1 cup
Instructions
Method for Blueberry Filling:
In a small saucepan add your fresh or frozen blueberries, no need to thaw. Toss in sugar, cornstarch and water.
Start cooking on a medium heat and stir until thicken, then pour in a bowl or mason jar. After that, let it come to room temperature and refrigerate. ( Make the day before or morning of making the pie.)
Method for Pastry:
Mix flour, butter (chop in pieces) and sea salt together in a bowl mix with your hand or mixer with a hook, add water mix with fork until crumbled. Put it on the counter top! Then with your hand shape into a ball.
Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even to fit a pie pan.
Keep one piece full and roll the other for another time or make two pies.
Next, grease your pie pan, add the pastry in the pan, preheat the oven to 375ºF and bake for 15 to 20 minutes or until golden brown. Cool totally before adding filling.
Method for Cream Filling:
Mix together in a bowl cream cheese, butter and vanilla until smooth, then add confectioner sugar and continue blending until smooth. Then add to a piping bag with a star top. Keep in the fridge until ready to use.
Making Blueberry Cream Pie:
In a bowl add room temperature blueberry filling then add ½ of 1 Lt tub of Cool Whip or ½ Lt of whipped cream. Then fold the cool whip and room temperature blueberry filling together and add to the pre-baked pie crust. Spread out evenly!!!
Top with fresh or frozen blueberries and in the middle of the pie add a scoop of blueberry filling. Then fresh or frozen blueberries all around. Then you will need a piping bag and star shape tip to add cream filling. Piping the filling all around the pie and in the middle around the scoop of blueberry filling.
Then refrigerate for a few hours or overnight if you are making it for a special occasion make it the day before. Serve chilled and enjoy!!!!
Allergens
I’m always looking for more ways to use my frozen blueberries and sometimes fresh blueberries. I will share more details about our pie.
Blueberry filling is the main ingredient is this pie and it is so tasty!!!!
Mix half of the 250 grams of cream cheese and half of a Lt of cool whip and fold together. You can use fresh whipped thick cream as well.
This is as good as it gets!!!!
Thank you so much for stopping by and I hope you get to make our delicious pie recipe soon!!!
On behalf of myself, RMHussey Productions and Team!
From our Kitchen to yours!!!!
