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Cream Cheese Blueberry Pie

This blueberry cream cheese pie is guaranteed to please. —Lisieux Bauman, Cheektowaga, New York
  • Total Time
    Prep: 40 min. + chilling Cook: 10 min. + chilling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream, whipped
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups fresh or frozen blueberries

Directions

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  • In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell.
  • In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 337 calories, 15g fat (8g saturated fat), 31mg cholesterol, 146mg sodium, 50g carbohydrate (30g sugars, 1g fiber), 3g protein.

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