It’s probably not what you are expecting when I say “cream pie” but it’s really, really good. Heavy cream, sugar, and blueberries are tossed together and poured into a pie crust. Mine took much longer to bake than the time specified in the original recipe. It seemed like it wouldn’t set at first but I kept baking it until it seemed “right.” It finished setting in the refrigerator as it cooled.
Edited 5/2015 to add: It appears that everyone either makes this blueberry cream pie with ease or has trouble with it baking totally. As I said before, I baked mine for much, much longer than the original recipe required. I, too, was worried that it wouldn’t set! But I persevered. I kept baking it! Cover the pie crust with foil if needed to keep it from browning too much. Otherwise, as a reader mentioned below, you could substitute cornstarch for the flour. Cornstarch makes a great substitute for the flour in high-heat recipes, like pies, because it holds up under the heat of the oven without affecting the taste. Of course, make sure to drain those blueberries very well before using them.
This pie recipe shows off those fresh Indiana blueberries very nicely. If needed, you may substitute frozen berries though you will want to make sure they are very well-drained. Adapted from Taylor Takes a Taste.
Blueberry Cream Pie Recipe
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