I made a blueberry pie that is a little extraordinary today and completely delectable. It's an incredible summer pie and a phenomenal method to utilize new or solidified defrosted and depleted blueberries. It's velvety on the grounds that it has harsh cream in the custard bit of the pie.
Truly, harsh cream not milk. You don't taste the acrid cream, which permits the blueberries to come radiating through! The sharp cream just makes it rich. We should get preparing, we're going make a Creamy Blueberry Pie!
Rich Blueberry Pie has a layer of custard made with acrid cream , not milk, that makes it velvety and blueberry delectable, yet extremely simple to make.
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Ingredients
- One 9 inch pie crust
- 3 cups blueberries, fresh or frozen, if frozen thaw and drain well
For the filling:
- 1 cup white sugar
- 1/3 cup all purpose flour
- 1/8 Teaspoon salt
- 2 eggs beaten well
- 2/3 cup sour cream
Streusel Topping
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup butter, cold and cubed
Instructions
- Preheat oven to 350 degrees . Place the blueberries in the pastry shell and set aside.
- Combine 1 cup sugar, 1/3 cup flour, and salt in a medium bowl. Add eggs and sour cream, whisk until well blended. Pour the sour cream custard over the blueberries.
- In another bowl, combine both white and brown sugars and 1/2 cup flour. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
- Bake in the preheated 350 degree oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack. Refrigerate after it cools. Note...If the crust starts to brown more than you'd like, place foil over the crust and continue baking.
For more detail : bit.ly/2RlCfnw
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