Thursday, January 23, 2014

National Pie Day - The best pie EVER

       Since its National Pie Day..and a few days ago I invented the BEST PIE RECIPE EVER! (no exaggeration..I truly believe I should win some type of state fair award for this cobbler-esque pie!) I thought i would share it........I had made a blackberry pie for Thanksgiving that was a good old fashioned type pie...but this kind of takes the cake (i mean, pie!...haha...I'm so funny) I enjoy a cobbler or crisp more than a pie on most occasions but when one of my fabulous co-workers had a suggestion for double sided cobbler (haha.."isnt that a pie?") I was up for the challenge....( I think I just said "Pie" a zillion times)

Dutch Blueberry Custard Pie


1- Pillsbury roll out pie crust (I've tried to make this from scratch...& seriously..JUST FORGET IT)
2 Packages of Blueberries (enough to fill up the pie dish)
1 Cup Organic Sugar
1 cup Half & Half
1/2 cup All Purpose Flour

Dutch Streusal Topping:

1 cup brown sugar
1 1/2 cups All purpose Flour
1 cup Melted Butter
1/2 cup walnuts or pecans

Preheat oven to 425 degrees

In your favorite pie dish spread your Pillsbury roll pie crust into a non greased pie pan.

In a bowl mix 1 cup organic sugar with all of your blueberries.

Pour the blueberry/sugar mixture into your pie pan and spread to cover entire bottom.

In a another bowl whisk your half and half with your 1/2 cup flour until blended.

Pour the half and half mixture over the blueberries in your pie pan.

Bake in your preheated oven for 10-12 minutes.

While the pie is baking, mix up your streusel topping.

Mix your brown sugar, flour, melted butter & walnuts/pecans in a bowl.

Once the pie has baked for 12-15 minutes, remove it from the oven and spread the streusel topping over the entire top of the pie.
(At this point, I covered the edges of the pie crust with aluminum foil to eliminate them from burning.)

Bake for an additional 10-15 minutes.
Feel free to try this with other berries!

Enjoy with ice cream or whipped cream.
Happy Pie Day!

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