Ingredients and Weight:
- Fresh blueberries: 3 cups (500g)
- Sugar: 1 cup (200g)
- All-purpose flour: 1/2 cup (60g)
- Butter, cold and cut into small pieces: 1/2 cup (110g)
- Cream: 1 cup (240ml)
- Egg yolks: 2
- Vanilla extract: 1 teaspoon
- Pie crust: 1 pre-made 9-inch (23cm) pie crust
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine blueberries, sugar, and flour. Toss to coat.
- Transfer the blueberry mixture to the prepared pie crust.
- In a small bowl, whisk together cream and egg yolks. Pour over the blueberry mixture.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
Nutritional Information:
Per serving (1/8 of pie):
- Calories: 320
- Fat: 17g
- Saturated fat: 9g
- Cholesterol: 80mg
- Sodium: 190mg
- Carbohydrates: 39g
- Protein: 4g
Dish Characteristics:
- Sweet and tangy
- Creamy and velvety
- Flaky and buttery crust
- Perfect for special occasions or everyday enjoyment
User Comments:
- "This pie is absolutely delicious! The blueberry filling is perfect, and the cream adds a touch of richness. The crust is flaky and buttery, and overall the pie is just heavenly."
- "I was so impressed by this pie. It was so easy to make, but it turned out so professional-looking and tasted even better. My guests raved about it."
- "This pie is a staple in my family. We make it for every special occasion, and it's always a hit. It's the perfect balance of sweet and tart, and everyone loves it."
Special Precautions and Tips:
- Make sure the butter is cold when you cut it into the flour. This will help create a flaky crust.
- Don't overmix the dough, as this can result in a tough crust.
- If you don't have a pre-made pie crust, you can make your own by combining 1 cup (120g) all-purpose flour, 1/2 teaspoon (2g) salt, and 1/2 cup (110g) cold butter. Cut the butter into the flour until it resembles coarse crumbs. Then, add 1-2 tablespoons of ice water and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling out.
