Serves: 8
Total Calories: 446

CRUST:
1 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup canola oil
3 1/2 tablespoons milk

FILLING:
4 cups fresh blueberries
2/3 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup ground cinnamon
pinch salt
1/3 cup heavy cream

WHIPPED CREAM:
1 cup heavy cream
1 tablespoon confectioners' sugar sifted, or to taste

Preheat the oven to 400°F.

TO PREPARE THE CRUST: In a 9-inch pie pan, combine all the ingredients and stir with a fork until blended. Using your fingers, press the dough into the pan and all the way up the sides, making a smooth rim with your fingers. Use the fork to prick the bottom of the crust to prevent bubbling.

TO PREPARE THE FILLING: Rinse the berries in a colander and remove any soft ones. Spread them out on a towel to dry slightly, then pour them into the pastry shell.

In a medium bowl, combine the sugar, flour, cinnamon, and salt. Add the milk and cream and whisk until smooth. Pour the mixture over the berries.

Bake for 40 to 45 minutes, or until set. After 25 to 35 minutes, check to see if you need to cover the edges with aluminum foil to prevent them from getting too dark.

Let cool on a wire rack, then refrigerate for at least 2 hours, or until well chilled.

TO PREPARE THE WHIPPED CREAM: In a deep bowl, whip the cream until soft peaks form. Gradually stir in the confectioners' sugar. Serve in a bowl on the side so your guests can help themselves.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 446
Calories from Fat: 255

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Couscous
Creamy Blueberry Pie
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Phyllo Nests With Honey And Walnuts
Poached Salmon With Cucumber, Dill, And Watercress Sauce
Potato, Onion, And Tomato Gratin
Prune And Almond Tart
Roasted Almonds With Sea Salt
Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic
Roasted Pork Shoulder With Herbal Rub And Fennel
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Wild Rice, Pecan, And Dried Cranberry Salad