Blueberry Cream Pie

-
I needed a dessert to bring to a pot luck so decided on making an all american classic ... blueberry cream pie! Got the recipe from my friend Tessa who is one of the best bakers I know.

Pie filling:
- 1 egg
- 1 cup sour cream
- 2 tbs flour
- 3/4 cup sugar
- 1 tsp almond extract (or 1/2 tsp vanilla extract)
- 1/4 tsp salt
- 2 1/2 - 3 cups blueberries

*optional: lemon zest

Pie crumble topping:
*can be done ahead of time, and store in fridge 
- 4 tbs flour
- 1/4 cup cold unsalted butter
- 1/3 cup chopped pecans


1. Beat egg lightly in bowl. Add sour cream, 2 tablespoons flour, sugar, almond extract, and salt. Whisk until smooth.

2. Stir in blueberries and spoon filling into pastry shell.

3. Bake pie on center shelf @ 400 degrees for 25 minutes. Remove from oven for the topping.

4. Combine remaining 4 tablespoons flour, pecans, and butter in bowl and mix well. Sprinkle mixture on top of pie.

5. Rebake @ 400 for 10 minutes - topping should only be slightly brown. Let cool, then refrigerate. Serve cold.



Pie shell: see other recipe for pie shell
- 1.5 cups flour
- 1.5 tsp sugar
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 tbs milk

Pie shell
1. sift together dry ingredients
2. add oil and milk then whip
3. bake @ 425 degrees for 10 mins

Comments

Post a Comment

Popular posts from this blog

Corn Potage Soup (a la Curry House!)

-
My boo LOVES corn potage soup at Curry House so I decided to try my hand at it. Very minimal amount of ingredients and very quick to make! Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture. My imitation of Curry House's Corn Potage Soup Ingredients: - 2 tbs unsalted butter - 1/2 medium onion, diced - 2 tbs flour - 2 cups frozen or fresh corn - 1.5 cup chicken stock - 1.5 cup milk - salt and pepper to taste - green onion for garnish 1. Heat butter over medium heat. 2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low. 3. Add flour and stir to mix - will look a like paste 4. Slowly add chicken stock and stir while adding to prevent lumps 5. After all the stock as been added, turn heat to medium high and bring to boil 6. Once broth is boiling, add corn and ...
Read more

Chinese Broccoli with Chinese Sausage (Gai Lan voi Lap Suong)

-
I found this recipe online and tried it out. It's a nice, simple vegetable side dish that can supplement a variety of main courses. Totally yummy and ready in less than 20 minutes! Ingredients: 2 Chinese pork sausage (sliced into 1/4 inches) 1 tablespoon oil 2 cloves garlic, finely chopped 2-3 slices peeled fresh ginger, finely chopped (optional) 10 stalks Chinese brocoli (gai lan), chopped into 2.5 cm pieces  1 teaspoon sugar  Hot water, as needed Fish sauce to taste 1. Heat pan over medium-heat, add (very little) oil, garlic, ginger, and chinese sausages. Pan fry until chinese sausages are slightly browned and ginger and garlic are aromatic (about 2-3 minutes).  2. Add broccoli and sugar until soft, about 3-4 minutes.  3. Add enough hot water to cover 1/3 of ingredients. Cover pan with lid and simmer for 2 minutes.  3. Season with fish sauce to taste. Serve. 
Read more

How to parboil bones for a clean broth

-
This technique is a solid foundation for getting a clean, soup broth for any pork or beef bone-based broth. 1. In a large bowl, add raw bones and fill with cold water. Add salt and vinegar to clean and lightly scrub. 2. Rinse 1 additional time with cold water. 3. In a large stock pot, boil water. Add bones to the broth. Boil for about 2-3 minuets to remove the impurities. 4. Dump the bones and water into a clean sink and rinse the bones with cold water to remove any residue. Best to also lightly rub off the residue with your hands. 
Read more