Blueberry Dream Pie

Blueberry Dream Pie
Blueberry Dream Pie

PREP TIME

40

minutes

TOTAL TIME

75

minutes

SERVINGS

8

servings

PREP TIME

40

minutes

TOTAL TIME

75

minutes

SERVINGS

8

servings

Ingredients

  • Pastry for double crust pie (9 inch)

  • Cheese filling:

  • 4

    oz. reduced-fat cream cheese

  • 1/2

    cup confectioners' sugar

  • 1

    Tbsp. lemon juice

  • 1

    egg yolk

  • Blueberry filling:

  • 1/2

    cup plus 1 Tbsp. sugar, divided

  • 2

    Tbsp. all-purpose flour

  • 1

    Tbsp. cornstarch

  • 1/4

    cup cold water

  • 6

    cups fresh or frozen blueberries, divided

  • 2

    Tbsp. lemon juice

  • 1

    Tbsp. minced fresh mint or 1 tsp. dried mint

  • 1

    egg white, beaten

Directions

Line a 9 inch 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 mins. Remove foil; bake 5 mins. longer. Cool on wire rack. Reduce heat to 375. 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. 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 mins. or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling. Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar. Bake at 375 for 35-40 mins. or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 mins. to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.

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