BLUEBERRY CREAM PIE

By stepjo7269

Pillsbury Fresh & Frosty Cookbook p. 73.

Ingredients

• Filling:
• 15 ounce package Pillsbury All Ready Pie Crust
• 1 teaspoon flour
• ½ cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• ½ cup water
• 1 tablespoon lemon juice
• 2 tablespoons margarine or butter
• 3 cups blueberries
• 2 cups whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla
• Directions:
• ● Heat oven to 450 degrees F.
• ● Prepare pie crust according to package directions for unfilled one-crust pie.
• ● Bake at 450 degrees for 9 to 11 minutes or until lightly browned; cool.
• ● In a medium saucepan, combine sugar, cornstarch and salt; stir in water and lemon juice and blend well.
• ● Cook over medium heat until mixture boils and thickens; remove from heat.
• ● Stir in margarine, then blueberries; cool.
• ● In a medium bowl, beat cream until soft peaks form.
• ● Blend in powdered sugar and vanilla; beat until stiff peaks form.
• ● Spoon half of whipped cream mixture into cooled baked crust.
• ● Top with blueberry mixture; top with remaining whipped cream.
• ● Refrigerate at least 2 hours or until set.

Details

Servings 8

Preparation

Step 1

450 calories/serving