Best 2 Blueberries And Cream Pie Recipes

Indulge in the classic American dessert with our delectable Blueberry and Cream Pie. This delightful treat combines the vibrant flavors of juicy blueberries with a creamy filling, encased in a flaky, golden crust. Perfect for any occasion, our collection of recipes offers variations to suit every taste. From the traditional Blueberry Cream Pie, bursting with fresh berries, to the decadent Blueberry Cream Pie with a luscious cheesecake filling, each recipe promises a symphony of flavors that will tantalize your taste buds. Whether you prefer a classic pie crust or a gluten-free alternative, we have a recipe that will satisfy your cravings. And for those with dietary restrictions, our vegan Blueberry Cream Pie offers a delightful plant-based option without compromising on taste. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you savoring every bite of this timeless dessert.

Here are our top 2 tried and tested recipes!

BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST

Blueberries and Cream Pie With No Roll Pie Crust image

Make and share this Blueberries and Cream Pie With No Roll Pie Crust recipe from Food.com.

Provided by PanNan

Categories Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
3 tablespoons milk
4 cups blueberries
2/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1 cup heavy whipping cream
2 tablespoons sugar, for whipped cream
1/2 teaspoon vanilla, for whipped cream

Steps:

Put first five ingredients in a 9 inch pie pan.
Mix with a fork until well blended and pat into the pan.
Push the pastry up the sides and form a nice edge with your thumb and finger.
Prick the crust with a fork to prevent bubbling of the pastry during baking.
Preheat oven to 400.
Rinse berries and pick out any undesirable ones.
After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
In a small bowl combine the sugar, flour, cinnamon and salt.
Stir in the milk and 1/2 cup whipping cream.
Whisk until smooth.
Pour over the berries and bake for 45 minutes.
After about 30 minutes, check the pie.
If the edges are getting very brown, cover with strips of aluminum foil.
Cool on a wire rack and refrigerate for 2 hours before serving.
To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
Chill the bowl before whipping the cream to improve the results.
Add vanilla and 2 tbsp sugar.
Serve a dollop of whipped cream on each serving of pie.

BLUEBERRIES AND CREAM PIE

Blueberries and cream pie image

This pie goes like water in my house. We have tried all different types fruit!

Provided by Jennifer Segreti

Categories Pies

Time 45m

Number Of Ingredients 9

Ingredients

1 1/4 c graham crackers, crushed
4 Tbsp butter, melted
1 pt blueberries
1/4 c water
1/4 c sugar
1 c heavy cream
1 pkg cream cheese, room temperature
2/3 c sugar
2 tsp vanilla extract

Steps:

1. Preheat oven to 350. In a small bowl, mix together graham cracker crumbs and butter until crumbly. Press mixture into your favorite pie dish, make sure to keep it even and cover the sides well. Bake for 10 minutes, and set aside to cool completely.
2. To make the syrup, put the blueberries, sugar and water in a pot, and bring to a boil, turn down the heat slightly, and allow to simmer for 5 to 7 minutes. (Nigella Lawson says "never stir a sugar syrup while its on the heat, that's how crystals form" So swirl the pot several times while its simmering to mix. Take it off the heat and allow to cool.
3. In a medium bowl, whip the cream until soft peaks form. Set aside. In another bowl, or a stand mixer with the paddle attachment, cream the cream cheese, sugar and vanilla together until smooth. Fold the whipped cream into the cream cheese mixture in a few small batches. Spread the cream mixture in the cooled crust and allow to set in the fridge for a few hours to firm up. Slice and serve with blueberry syrup, pass out seconds, and thank me later.
4. ** Variations: If you make a deep dish pie, you can use 2 blocks of cream cheese for a denser pie, or 1 1/2 cups heavy cream for a lighter pie. Instead of blueberry syrup, add fresh strawberries or peaches to the top!**

Tips:

To ensure a flaky crust, use cold butter and work it into the flour mixture quickly. Avoid overworking the dough, as this can result in a tough crust.
If you don't have a pastry blender, you can use two knives to cut the butter into the flour mixture. Just be sure to keep the butter cold and work quickly.
When rolling out the dough, use a light touch and avoid over-rolling. The dough should be about 1/8-inch thick.
To prevent the crust from shrinking, chill it for at least 30 minutes before baking.
For a golden brown crust, brush the top with milk or cream before baking.
When making the filling, use fresh, ripe blueberries. Frozen blueberries can also be used, but they should be thawed and drained before adding them to the pie.
To thicken the filling, add a cornstarch or flour slurry. A slurry is a mixture of cornstarch or flour and water. Simply combine equal parts cornstarch or flour with water and stir until smooth. Then, add it to the filling and bring to a boil, stirring constantly.
Serve the pie warm or at room temperature. Top with whipped cream, ice cream, or fresh berries.

Conclusion:

Blueberry and cream pie is a classic dessert that is perfect for any occasion. With its flaky crust, creamy filling, and sweet blueberries, this pie is sure to be a hit with everyone. So next time you're looking for a delicious and easy-to-make dessert, give this blueberry and cream pie a try. You won't be disappointed!