Blueberries And Cream Pie With No Roll Pie Crust

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 put first five ingredients in a 9 inch pie pan.
• 2 mix with a fork until well blended and pat into the pan.
• 3 push the pastry up the sides and form a nice edge with your thumb and finger.
• 4 prick the crust with a fork to prevent bubbling of the pastry during baking.
• 5 preheat oven to 400.
• 6 rinse berries and pick out any undesirable ones.
• 7 after the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
• 8 in a small bowl combine the sugar, flour, cinnamon and salt.
• 9 stir in the milk and 1/2 cup whipping cream.
• 10 whisk until smooth.
• 11 pour over the berries and bake for 45 minutes.
• 12 after about 30 minutes, check the pie.
• 13 if the edges are getting very brown, cover with strips of aluminum foil.
• 14 cool on a wire rack and refrigerate for 2 hours before serving.
• 15 to make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
• 16 chill the bowl before whipping the cream to improve the results.
• 17 add vanilla and 2 tbsp sugar.
• 18 serve a dollop of whipped cream on each serving of pie.