Stef’s Mom’s Homemade Blueberry Pie and Whipped Cream
Photo cred: Handle The Heat.
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.
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For a 9-Inch Blueberry Pie that will make you wanna slap yo mamma (jk, love you Mom!)
2 Pastries for a two-crust pie
1/2 cup of sugar
1/3 cup of all purpose flour
1/2 teaspoon of ground cinnamon
4 cups fresh blueberries
1 tablespoon of lemon juice
2 tablespoons of margarine or butter
Heat your oven to 425F. Prepare your pastry. 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. Cover with top crust that has slits cut in it; seal and flute.
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.
For homemade whipped cream to go with it and knock the socks off your guests (jk, guests, please keep your socks on)
One small container of whipping cream from the dairy section in your grocery store
1/2-1 Tablespoon of granulated sugar (to taste)
Drain your container of whipping cream in a large bowl, beat with a hand mixer on high while slowly adding in your sugar until soft peaks form.
Slice up your pie and put some whipping cream (or if you are me, vanilla ice cream and whipping cream) on top, et voila! You are ready to serve and enjoy!
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