Last week I was given a bunch of blueberries from my in-laws and of course Daniella’s request was pie.  I finally got around to making it this past Sunday.  I decided to try a Blueberry Cream Pie for a change.  I found this recipe over at Little Indiana . My only issue with it, was the orange zest, it was far too much, next time I think I will use lemon and half the amount, so it doesn’t take away from the blueberries.

Blueberry Cream Pie



  • 3 Cups Blueberries
  • 1 Cup Heavy Cream
  • 2/3 Cup Sugar
  • 4 Tablespoons All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 Tablespoon Orange Zest (or Lemon)
  • 1 Pastry Pie Crust (homemade or store-bought)


  1. 400* oven.
  2. Pour Blueberries into unbaked Pie Crust.
  3. Whisk together Heavy Cream, Sugar, Flour, Salt, and Orange Zest.
  4. Pour over Blueberries.
  5. Bake 35-42 minutes or until a light golden brown on the top.
  6. Cool.
  7. Store in refrigerator. Best when eaten chilled.