Stef’s Mom’s Homemade Blueberry Pie and Whipped Cream
My dad will tell you this blueberry pie is partly the reason he and my mom are married. She made it for him the summer they met and he not only fell in love with her but her incredible cooking as well. Something she, to this day, keeps her reputation for. This is her recipe from that summer. Enjoy!
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Serves: 8 slices of pie
Prep Time: 45 mins
Downloadable recipe card: here
What you’ll Need
Pie Crush
2 store-bought pie crusts (I love Pillsbury)
Pie Filling
4 cups fresh blueberries
1/2 cup sugar
1/3 cup all purpose flour
1/2 tsp of ground cinnamon
2 tbs butter
1 tbs lemon juice
Whipped Cream
1 small container of whipping cream
1 tbs of granulated sugar, to taste
How to Make
Pre-heat oven to 425°F
First, let’s prepare your pastry.
Line your pie dish with one of your pie crusts.
Now, let’s prepare your filling.
Mix sugar, flour and cinnamon in a bowl, stirring in your blueberries. Turn into a pastry-lined pie plate and sprinkle the blueberry mixture with lemon juice.
Now, you’re ready to cover your filling with another pie crust.
Cover with top crust that has slits cut in it; seal and flute.
Get it ready for the oven!
Cover edge with 2-to-3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in the crust, 35 to 45 minutes.
Meanwhile, make your homemade whipped cream...
Drain your container of whipping cream in a small mixing bowl, beat with hand mixer on high while slowly adding in your sugar until soft peaks form. Set aside in fridge.
When pie is ready, slice it up your pie and serve with whipped cream on top.
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