Blueberry Custard Cream Pie

🧂 Ingredients

• 7 tbsp Butter
• 3 tbsp Confectioners' Sugar
• 1 cup Flour
• ½ cup Heavy Cream (Whipped)
• 2 packets Unflavored Gelatin
• 1 ¼ cups Blueberries
• ¾ cup Blueberry or Currant juice
• 1 package Vanilla Pudding

  (Instant pudding mix)

Instructions

• 1 Put all ingredients for the crust together in a bowl and mix well. Let stand in
  a cool place. Line a lightly buttered cake pan with a detachable bottom with
  crust. Fasten a strip of aluminum foil around the edge so that crust does not
  slide down during baking. Bake at 400°F for about 20 minutes.
• 2 Make your favorite instant vanilla pudding according to the directions on the
  package. Soak 1 tablespoon of gelatin in a little water, then stir into the warm
  pudding and mix so that it melts. When pudding has cooled, add whipped cream.
• 3 Take the pie shell out of the pan and then fill it with pudding.
• 4 Place blueberries on top. Dissolve the remaining gelatin and blend with the
  juice. Pour jelly over berries when it starts to harden.
• 5 Serve with some whipped cream.

Nutrition Info