French Blueberry Pie
With a lush silky texture this French Blueberry Pie is filled with sweet blueberry flavor that is touched with the subtle hint of lemon and finished with a sweetly spiced streusel. Make Oregon blueberries the centerpiece on your holiday table.
Ingredients
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4 cups frozen blueberries
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Zest of one lemon
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¼ cup granulated sugar
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1/3 cup all-purpose flour
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¼ cup granulated sugar
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½ teaspoon baking powder
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½ teaspoon ground ginger
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¼ teaspoon salt
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1 egg whisked
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½ cup heavy cream
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1 teaspoon lemon extract
- ¼ cup melted butter
Streusel
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½ cup brown sugar
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¾ cup all-purpose four
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1 teaspoon ground cardamom
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1 teaspoon ground cinnamon
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4 tablespoons cold butter, diced
Instructions
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Preheat the oven to 350F.
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Prepare the streusel by mixing together the brown sugar, flour, cardamom and ginger. Cut in the cold butter using a pastry cutter, fork or your fingers. Refrigerate.
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Mix together the blueberries, lemon zest, and ¼ cup sugar and then pour the mixture into a 9-inch deep dish pie pan.
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Mix together all-purpose flour, sugar, baking powder, ground ginger and salt.
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In another bowl, whisk together the whisked eggs, heavy cream and lemon extract.
- Combine the dry ingredients into the wet ingredients until thoroughly mixed.
- Then whisk in the melted butter and pour the batter evenly over the blueberries.
- Place the pie plate on a baking pan and into the preheated oven for about 50 minutes.
- Then remove the pie from the oven and sprinkle the streusel over the top of the pie.
- Place the baking sheet back into the oven and bake the pie for another 15-20 minutes or until the center of the pie is mostly firm and springy to touch. The pie will firm up as it cools.
- Remove the pie from the oven and let it cool completely before slicing.
- Once the pie is completely cool, slice and serve with fresh whipped cream or vanilla bean ice cream.
- This pie is perfect prepared the day before serving and held covered in the refrigerator. Let the pie come to room temp before serving.
Serves 8