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Blueberry Cream Pie
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Traditional family recipe passed down for generations: Custard-filled pie with blueberries and meringue topping. Perfect for blueberry lovers. Grandma's tip: Can also be made as a smaller pie with a pint of blueberries.
Ingredients:
  • 1 recipe pastry for a (10 inch) single crust pie
  • 1 cup white sugar
  • 2 egg yolks
  • 1 tablespoon quick-cooking tapioca
  • 1 pinch salt
  • 1 tablespoon lemon juice
  • 0.25 cup milk
  • 1 quart fresh blueberries
  • 2 egg whites
  • 1 tablespoon all-purpose flour
  • 1 tablespoon white sugar
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C), then line a 10-inch deep dish pie pan with your freshly prepared pie pastry.
  • In a large bowl, use an electric mixer to whip egg yolks on high speed until pale. Slowly add 1 cup of sugar and mix until sugar dissolves, yolks are thick and pale, for about 15 minutes. Add tapioca, salt, lemon juice, and milk. Gently fold in blueberries. In another bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  • Mix the remaining 1 tablespoon of sugar with the flour, sprinkle at the bottom of the unbaked pie crust to absorb excess juice, and prevent leaking. Pour in the filling into the crust.
  • 1. Preheat the oven and bake for 10 minutes. Lower the heat to 350 degrees F (175 degrees C) and continue baking for 40 to 60 minutes until the pie is set.

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