Creamy Blueberry Pie You Have To Try

Thursday, January 25, 2024

Creamy Blueberry Pie

"This is considered one of my preferred pies--no longer too sweet, properly hot or bloodless, with or without ice cream. Plus, it's easy to make."

Ingredients :

3 cups clean blueberries
1 (9 inch) deep dish pie crust
For the Custard:
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup bitter cream
For the Streusel:
1/2 cup white sugar
half cup all-motive flour
1/4 cup butter

Instructions :

Prep : 25M	Cook : 8M	Ready in : 2H20M

Preheat oven to 350 stages F (175 levels C). Place the blueberries inside the pastry shell and set apart.
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until mixed. Pour the sour cream custard over the blueberries.
In every other bowl, integrate 1/2 cup sugar and half of cup flour. Cut in the butter with pastry blender till the aggregate resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries within the pie shell.
Bake inside the preheated oven for 50 to 55 minutes, or until gently browned. Cool on twine rack.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook it calmly, and make clean-up simpler.

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