Blueberries And Cream Pie With No Roll Pie Crust

A delicious pie that is easy to prepare.

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 dol.

flour, sugar, salt, canola oil, milk, blueberries, cinnamon, heavy whipping cream, vanilla