Blueberry Cream Pie
  • ½ recipe pie crust (1 single crust)
  • 3 cups of fresh blueberries.
  • 1 cup of heavy cream
  • ⅔ cup sugar
  • 4 tablespoons flour
  • ¼ tsp salt
  • zest of 1 lemon
  1. Preheat oven to 400.
  2. Roll out pie crust to ¼ inch thickness. Drape it over the pie dish and trim the edges, crimping them if desired.
  3. Pour the blueberries into the unbaked shell.
  4. In a small bowl whisk the remaining ingredients together. Pour them over the berries and place the pie dish onto a cookie sheet in case the filling bubbles over.
  5. Bake for 35-40 minutes. Let pie cool completely and then chill in fridge or freezer. Best served cold.
Recipe by The Baker Chick at