Bitter cream blueberry pie is unquestionably a favourite at my home. It lasts a couple of day each time I make it for my household. It’s excellent for any household gathering, vacation, or occasion. A straightforward recipe and one you’ll make time and time once more. It truly is a superb dessert that takes comes collectively rapidly.
Components Wanted for Bitter Cream Blueberry Pie:
Bitter cream
All-purpose flour
Sugar
Lemon juice
Cinnamon
Salt
Vanilla flavoring
Egg
Contemporary or frozen blueberries
1 (9-inch) unbaked pie shell
TOPPING INGREDIENTS:
Butter
All-purpose flour
Walnuts, chopped
Scroll down for full printable recipe within the recipe card.
You may additionally need to attempt our bitter cream apple pie and this peach pecan pie.
Ceaselessly requested questions and Ideas:
- You should utilize contemporary or frozen blueberries on this pie.
- We love this pie with walnuts within the topping. Not a fan? Use pecans or the kind of nuts you get pleasure from. You might even depart them out.
- I exploit this pie crust recipe. I’ve additionally made it with a Pillsbury pie crust. It really works nice.
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Bitter Cream Blueberry Pie
A straightforward blueberry pie that you will make time and again.
Servings: 1 pie
- 3/4 cup bitter cream
- 3 tablespoons all-purpose flour
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons vanilla flavoring
- 1 egg crushed
- 2 cups contemporary or frozen blueberries
- 1 9 incunbaked pie shell (I exploit Pillsbury frozen pie crust
Topping Components
- 4 tablespoons butter or margarine softened
- 4 tablespoons all-purpose flour
- 1/2 cup walnuts chopped
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In a big bowl beat bitter cream, flour, sugar, vanilla, salt, egg, lemon juice and cinnamon along with mixer. Fold in blueberries and pour into pie crust.
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In a small bowl reduce butter into flour. I exploit a fork and simply type of mash all of it up collectively. Combine the nuts into the butter and flour. Sprinkle over the pie earlier than baking.
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Bake pie in preheated 400 diploma oven for 30 to 35 minutes. Let cool.
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