Creamy Blueberry Pie

This creamy blueberry pie is made with a graham cracker crust and a filling made from cream cheese, blueberries, and sugar. It’s easy to make and can be served either cold or warm.

Ingredients

  • Creamy Blueberry Pie
  • Ingredients: 3 cups fresh blueberries, 1 (9 inch) deep dish pie crust, 1 cup white sugar, ⅓ cup all-purpose flour, ⅛ teaspoon salt, 2 eggs beaten, ½ cup sour cream, ½ cup white sugar, ½ cup all-purpose flour , ¼ cup butter

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.

2. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries in the pie shell.

3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with a pastry blender until mixture resembles coarse meal; sprinkle over top of pie filling ingredients in pie shell..

4. Bake for 50-55 minutes or until lightly browned: cool on wire rack before serving

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 400
  • Fat: 17 g
  • Saturated fat: 8 g
  • Unsaturated fat: 0.5 g
  • Trans fat: 0 g
  • Cholesterol: 80 mg
  • Sodium: 270 mg
Creamy Blueberry Pie

Can I use frozen blueberries in a recipe that calls for fresh blueberries?

You can use frozen blueberries in a recipe that calls for fresh blueberries, but you may need to make a few tweaks to ensure it comes out perfectly. Frozen blueberries are picked at the peak of ripeness and then flash-frozen to preserve their flavor and nutrition. Fresh blueberries, on the other hand, are often picked before they’re fully ripe and may not have the same intensity of flavor. When using frozen berries in a recipe, be sure to thaw them first so they don’t turn your batter or dough purple. You may also need to add a little extra sugar to account for the sweetness lost during freezing.

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Is it better to use flour or cornstarch for blueberry pie?

Other ingredients for that blueberry pie filling: sugar, cornstarch, a sprinkle of cinnamon, and a squeeze of lemon. I usually use cornstarch, instead of flour, as the thickener in summery berry pies. Why? For the same amount of thickening and holding power, you usually need much more flour than cornstarch.

Cornstarch is a great choice for blueberry pie because it provides just the right amount of thickness without making the filling overly gummy or dense. Flour can also be used to thicken blueberry pie filling, but you will need to use more of it to achieve the desired consistency. Additionally, flour can give the filling a slightly grainy texture which some people may not prefer.

Do frozen blueberries need to be thawed?

It depends on how you plan to use the frozen blueberries. If you’re using them in baking or in a smoothie, there’s no need to defrost them first. However, if you’re using them for other purposes such as garnishing, salads, sundaes, or yogurt, it’s best to thaw the berries before using them. This will help ensure that they taste their best.

There are a few different ways that you can thaw frozen blueberries. One method is to place them in a colander and run cold water over them until they are fully thawed. Another option is to place the berries in a microwave-safe bowl and heat them on low power for 30 seconds to 1 minute, depending on the size of the berries. Once thawed, be sure to use the blueberries right away as they will begin to spoil more quickly than fresh berries would.

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Do you have to thaw blueberries before making a pie?

No, you do not have to thaw blueberries before making a pie. You can bake the pie with frozen blueberries, but you will need to bake it longer than if you were using fresh or thawed fruit.

Can blueberries be cooked from frozen?

Can blueberries be cooked from frozen? In fact, berries are often baked or made into jam when they’re overripe and too soft, so there’s absolutely nothing wrong with using frozen berries for baking.

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