Blueberries for Sal (the Best Blueberry Pie Ever!)

| Kat Carlson Design
Whenever I am in western New York, blueberry picking is on my priority list. I love the peacefulness of picking blueberries – it’s a quiet, mindless activity and you can enjoy the beautiful outdoors, all while enjoying nature’s candy. Last year we picked 40 pounds of blueberries!
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The bulk of the berries we pick go into the freezer, but I always make this blueberry cream pie.

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 This pie recipe is from the Taste of Home – and it’s sooooo good. The thin nilla wafer cookie crust, a thick layer of homemade cream, and a juicy topping of blueberries bursting with flavor are worth all the effort that goes into making it.

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Taste of Home Blueberry Cream Pie Recipe (click here for instructions)

Ingredients

CRUST:
1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

My notes on making this pie:

– You really need to use fresh blueberries. I’ve tried with frozen ones several times and it never comes out the same. The top just gets too watery.

– I use my coffee bean grinder to chop up the Nilla Wafer cookies. I have also bought the generic brand Nilla Wafers and they taste just fine.

– I’m definitely not a great pastry chef, so the cream is always the most challenging part to me. My only advice is cook it for less time than you think you need to! If it’s sticky, you’ve cooked it for too long.

– This pie is good for about 3 days. (If it lasts that long!)

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 What’s your favorite kind of pie? What do you like to make with blueberries? 

 

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