CREAMY BLUEBERRY PIE

Preheat oven to 375 degrees.

Form your pie crust into a 9-10” pie plate fluting the edges.  Pierce holes with the tines of a fork all over the bottom of the crust and up the sides.  Arrange the blueberries in an even layer in the crust.

Combine the sugar, flour, corn starch, cinnamon, and salt in a medium bowl and whisk to combine.  Add 1 cup of cream and whisk until a smooth.  Pour over the blueberries in the crust and tilt the pie plate until all of the berries are evenly covered.  Brush the exposed crust with the remaining heavy cream.

Bake for 50 minutes – 1 hour or until the pie is slightly browned and has begun to set.  The pie will still be a little jiggly in the center.  Let cool to room temperature and then place in the fridge for 4 hours or overnight to set.  Note he filling will be very creamy when you cut it.