Thursday, October 6, 2011

Blueberry Cream Pie (original baking)

I put my baking hat on, and baked a SUPER easy pie on a lazy Sunday afternoon... Actually, it was more of a rush as I had to make dinner as well. I made this pie, and Nutella Cookie, which I will share on another day, to celebrate my newly brought portable oven!! :)

Anyway, I have been using this recipe on many occasions, using my friend's oven, as a 'thank you' gift for a few people. The feedbacks had been relatively good, so I thought I would share this recipe with everyone. It's easy (very hard to screw up!), fast, and delicious.

The crust is a bit salty, but when combine with the sweetness of the cream, and a bit of sourness of the blueberry, it's brilliant! I think it's a great after-meal dessert, which only take an hour or less to whip up.



I first got this recipe from the internet, and start changing it accordingly to my personal taste. Anyway, hope you all will enjoy it. :)


The Lady & Son Blueberry Cream Pie (I edited this recipe from Paula Deen’s book which I got from the internet.. couldn't remember the website >.<) with No Roll Pie Crust



No Roll Pie Crust
1 ½ cups                    All-purpose flour
2 tablespoon              Sugar
½  teaspoon               Salt
½ cup                         Oil
2 tablespoons             Milk

Mix dry ingredients together with a bowl. Made a well in the center, and add the oil and milk. Mix with a fork till it makes a ball. Flatten and press into the pan in pie crust shape. Bake at 190°C for 10-12 minutes, or till golden brown.

Lady & Son Blueberry Cream Pie
140 g.                        Cream cheese
1 cup                          Icing sugar (confectioners’ sugar)
240 mL                      Heavy cream
½ cup                        White sugar (granulated sugar)
½ bag                         Frozen blueberry (or 2 small cans of canned blueberry)

1.     Beat cream cheese with icing sugar
2.     Beat the heavy cream with white sugar until it forms soft peak, but it also depends on how hard or soft of a texture you want the cream to be.
3.     Fold the whipped cream into the cream cheese mixture.
4.     Spoon this mixture into the cooled pie shell and top with blueberry pie filling.
5.     Refrigerate until well chilled.

NOTE: After a few tries, I thought the pie tastes better after a night in the refrigerator, but that’s just my personal opinion. 


Until next time ;)