Blueberry and Cream Pie

Happy 4th of July! I’m happy to be writing this from one of my favorite places in the world: Cape Cod. It’s the very best thing about Massachusetts, in my opinion. We drive 90 minutes from Boston, sit on a lovely private beach, swim in the sea, eat 1,000 clams from the bay per person, watch the zillions of little bunnies frolic in the street and yards, and soak in the salty air. And then eat pie. Fabulous.

Blueberry and Cream Pie
Just the Tip / Inspired by Taylor Takes a Taste

Here’s what I used:

• 1 9-inch unbaked pie crust
• 3 cups cleaned blueberries
• 2/3 cup sugar
• 4 tbsp flour
• 1/4 tsp salt
• 1/2-1 tsp cinnamon
• 1 cup cream

Here’s what I did:

1. Preheat the oven to 400.
2. Place pie shell in a pie dish and pour the blueberries into the shell.
3. In a medium sized bowl, mix the sugar, flour, salt, cinnamon, and cream together.
4. Pour the cream mixture over top of the berries and bake for 35-40 minutes. Let cool completely and refrigerate overnight. Serve chilled.

 

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