Blueberry Cream Pie Recipes
Sometimes it’s fun to try something a little different from the usual blueberry pie recipe–like this Blueberry Cream Pie recipe!
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
Best Pie Recipes: Blueberry Cream Pie
Notes
From the Blog: Taylor Takes a Taste.
Ingredients
- 3 Cups Blueberries
- 1 Cup Heavy Cream
- 2/3 Cup Sugar
- 4 Tablespoons All-Purpose Flour OR CORNSTARCH
- 1/4 teaspoon Salt
- 1 Tablespoon Orange Zest (or Lemon)
- 1 Pastry Pie Crust (homemade or store-bought)
Instructions
- 400* oven.
- Pour Blueberries into unbaked Pie Crust.
- Whisk together Heavy Cream, Sugar, Flour, Salt, and Orange Zest.
- Pour over Blueberries.
- Bake 35-42 minutes or until a light golden brown on the top. Mine took significantly longer to bake. I kept it in the oven until it felt like it was set. I mean, I had it in the oven for something like an hour and fifteen minutes to thirty minutes (not sure exactly). Cover the crust with foil to keep it from browning too much if that becomes an issue. It WILL set. Be patient, keep baking it, and keep an eye on it.
- Cool.
- Store in refrigerator. Best when eaten chilled.
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