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Dutch Blueberry and Cream Pie
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Description
A 1970s delicious twist on blueberry pie. This is made with a whipping cream base flavored with a touch of nutmeg. If you have a pie crust, blueberries and whipping cream on hand, this can be put together very quickly. It takes longer to chill than to assemble and bake.
Ingredients
- 1 whole Unbaked 9-inch Pie Shell
- 4 cups Fresh Blueberries Rinsed And Drained
- ⅔ cups Granulated Sugar
- ¼ teaspoons Salt
- 1 cup Heavy Cream
- ¼ cups All-purpose Flour
- ½ teaspoons Nutmeg
- 1 teaspoon Vanilla
Preparation
Preheat oven to 400ºF.
Fill the pie shell with blueberries.
Whisk together the rest of the ingredients until combined and there are no lumps from the flour, etc. Pour mixture over the berries.
Bake in the oven for 45 minutes or until the top is lightly brown.
Cool on a wire rack. Chill in the refrigerator.
Serve garnished with rosettes of sweetened whipped cream and blueberries.
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on 7.29.2011
Is this supposed to be served cold? Or reheated?
400* for 45 seems like a LONG time for pie. Still, I always follow a recipe exact the first time, and even though I shielded the crust, the crusts totally burned.