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Blueberry Cream Pie

Blueberry Cream Pie


  • 2 1/2 Cups Flour

  • 1 Cup unsalted butter, cubed

  • 1 Tsp Salt

  • 1 Tsp sugar

  • 6- 8 Tbsp Ice Water

  • Pastry Cream

  • 4 Cups Fresh Blueberries
  • 1 Cup Water

  • 2/3 Cup Sugar

  • 3 Tbsp Cornstarch

  • 1 Tbsp Lemon Juice

  • 1 Tbsp Unsalted Butter


Pie Crust: Put flour, sugar, and salt into a food processor and pulse a couple times to mix. Add half of the butter to the food processor and pulse several times.Then add the rest of the butter and pulse 6 to 8 times. Add more ice water, pulsing after until the dough just barely begins to hold together. Roll out pie crust and place in a 9″ round pie dish. Line with silver foil, place pie weight on top and bake for 15-20 min at 350. In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.

Blueberry Filling: In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring. Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries. Chill until ready to use.

Assembly: Place pastry cream in Pie Crust and Top with blueberry filling. Assemble just before serving.

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