Blueberry Whipped Cream Pie
A fresh blueberry pie piled high with whipped cream.
Ingredients
- 1 Single Pie Crust (fully baked)
- 2 lb fresh blueberries (rinsed and dried)
- 1 cup sugar
- 1 cup hot water (divided)
- 3 tablespoons corn starch
- 1 tablespoon lemon juice
- 2 cups Whipped Cream
Instructions
- In a small bowl, mix together 1/4 cup of warm water and cornstarch. Set Aside.
- In a small pot, combine remaining 3/4 cup of water and sugar. Cook on low until the sugar dissolves. Stirring frequently.
- Add cornstarch mixture and a small handful of blueberries (about 10) to the pot.
- Break up the blueberries with a spoon as it the mixture cooks. Cook until it is very thick and the spoons leaves a path as it stirs. It will also be a dark blue/purple color.
- In a large bowl, pour the glaze over the remaining blueberries and gently stir until the berries are evenly coated. Let cool.
- Pour the glazed blueberries into the cool, pre-baked pie crust. Chill in the fridge for at least an hour for the berries to set.
- Before serving, top or pipe whipped cream on the top of the berries.
Notes
- Link for a homemade all butter pie crust and blind baking guide.
- Link for homemade whipped cream
- Make sure the glaze is very thick before coating the blueberries, otherwise you will have delicious pie soup.
- Once topped with whipped cream, eat the pie within a 1-2 days, if it the whipped cream has not been added, it will keep for several days in the fridge.
- Frozen blueberries cannot be used in this recipe.