From Aunt Deb’s recipe box
One more blueberry recipe to finish off the bounty of our blueberry picking. Since I don’t make it often, I forgot how good pie can be, And so easy to make! This pie had a great tartness to it, and went great with vanilla ice cream. I was a little worried about the cream mixed in with all the acidity, but it worked well. This pie definitely has a bit of a soggy bottom, but I honestly don’t know how you can make a blueberry pie that doesn’t. Sorry Paul Hollywood.
Once the blueberries are washed, mix together the lemon juice, cream, sugar, egg yolk, nutmeg, and cinnamon.
Then toss your blueberries in the mixture, and load it into a pie crust. Weirdly enough this is the second pie recipe with no mention of a crust. I used store bought but use whatever your preferred crust is.
Top with another crust, and put in the oven at 400 degrees for 35 minutes. I did a little better with the crimping this time, but still need to work on that.
Tastes great served with whipped cream or vanilla ice cream!
Blueberry Pie
Recipe by
Servings
8 servings
Prep time
10 min
Cooking time
35 minutes
Calories
who’s counting?
Ingredients
- 1 qt fresh blueberries (about 1.5lbs)
- 2 Tablespoons lemon juice
- 1/4 cup sugar
- 5 Tablespoons cream
- 1 egg yolk
- a pinch of cinnamon
- a pinch of nutmeg
- double pie crust
Directions
- Preheat the oven to 400 degrees
- Whisk together the lemon juice, cream, egg yolk, sugar, nutmeg and cinnamon
- Toss the blueberries in the mixture
- Roll the bottom crust into the pie tin, and put the blueberry mixture in
- Put the top crust on and crimp, then make steam holes in the center
- Bake for 35 minutes
Notes
Serve with vanilla ice cream or whipped cream!
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