Zutaten für Blueberries And Cream Pie With No Roll Pie Crust
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- Pinch of salt
- Canola Oil
- 1/2 cup milk
- Blueberries
- 1/4 teaspoon ground cinnamon
- Heavy Whipping Cream
- 1 teaspoon vanilla extract
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Zubereitung von Blueberries And Cream Pie With No Roll Pie Crust
- Preheat oven to 400°F (200°C).
- In a 9-inch pie pan, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, and 1/4 cup ice water.
- Using a fork, mix until the ingredients are just combined. Pat the mixture into the bottom and up the sides of the pan, forming a crust.
- Prick the crust with a fork to prevent bubbling during baking.
- Bake for 15 minutes, or until lightly golden.
- Meanwhile, rinse 3 cups fresh blueberries and gently pat them dry with a paper towel.
- In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon ground cinnamon, and a pinch of salt.
- Stir in 1/2 cup milk and 1/2 cup heavy cream until smooth.
- Pour the blueberry mixture into the pre-baked pie crust.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. If the edges brown too quickly, cover with aluminum foil.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours.
- For the whipped cream: In a chilled bowl, beat 1/2 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Serve chilled pie with a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
148g
Fat
55g
Carbs
23g
