Blueberry Dream Pie

Taste of Home Recipe

Blueberry Dream Pie
Blueberry Dream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry for double-crust pie (9 inches)

  • CHEESE FILLING:

  • 4

    ounces reduced-fat cream cheese

  • 1/2

    cup confectioners' sugar

  • 1

    tablespoon lemon juice

  • 1

    egg yolk

  • BLUEBERRY FILLING:

  • 1/2

    cup plus 1 tablespoon sugar, divided

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon cornstarch

  • 1/4

    cup cold water

  • 6

    cups fresh or frozen blueberries, divided

  • 2

    tablespoons lemon juice

  • 1

    tablespoon minced fresh mint or 1 teaspoon dried mint

  • 1

    egg white, beaten

Directions

1. Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°. 2. In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust. 3. In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling. 4. Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar. 5. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

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