Blueberry Pie with Chantilly Cream

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Excellent flavor and fairly easy to make. I used a ChicagoMetallic, non-stick 4-tart pan with removable disc bottoms. The sweet pie crust was heavenly flaky and easy to make in a stand mixer fitted with the paddle attachment. I will use this pie dough recipe for other creations. One recipe change to consider. Cutting down the amount of whipping cream from 2 cups to 1 cup. I had way too much left-over using 2 cups as called for.

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Very delicious ! This pie is easy to make . my son said I should try and sell this pie it is very good.

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I made this with saskatoon berries and it turned out amazing. The only drawback was that saskatoon berries don't break down as much as blueberries so you cannot really put it through a strainer. I just ended up adding more saskatoon berries to the cooked ones to make the filling. And used half the sugar.

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Absolutely delicious!

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This pie is so easy to make and the blend of lemon and blueberries is delicious. Will definitely make this again (many times!
P.S. the Chantilly cream is easy to make too and adds a nice touch

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Love the duo of fresh berries and cooked berries. And the quick method of crystalizing lemon is a really sweet touch. I want to try this with wild blueberries too.

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I wish blueberries were in season bc the ones i bought werent that sweet. so delicious though even so they weren't in season, better to make again in the summer when so good. the pastry crust was good. I will use this pastry shell recipe again for other pies.