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 simple recipe and one you’ll make time and time once more. It truly is a wonderful dessert that takes comes collectively rapidly.
Elements 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 might also need to strive our sour cream apple pie and this peach pecan pie.
Regularly requested questions and Suggestions:
- You should utilize recent 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 may even depart them out.
- I take advantage of this pie crust recipe. I’ve additionally made it with a Pillsbury pie crust. It really works tremendous.
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Bitter Cream Blueberry Pie
A simple blueberry pie that you will make over and over.
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 overwhelmed
- 2 cups recent or frozen blueberries
- 1 9 incunbaked pie shell (I take advantage of Pillsbury frozen pie crust
Topping Elements
- 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 take advantage of 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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