[X]

Home > Recipes > Blueberry Dream Pie

Blueberry Dream Pie Recipe

Blueberry Dream Pie Recipe photo by Taste of Home

Read reviews (10)

Rate recipe

This show-stopping pie can be decorated to fit any season. I like to make stars for Independence Day, leaves for fall, hearts for Valentine's Day or even flowers for spring. Have fun with it! —Kerry Nakayama, New York, New York

[X]

Rate Blueberry Dream Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Blueberry Dream Pie Recipe

Prep: 40 min. Bake: 35 min. + cooling

Yield: 8 Servings

40 35 75

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

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°.
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 minutes 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 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.

Nutritional Facts 1 piece equals 442 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 269 mg sodium, 67 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Blueberry Dream Pie in Taste of Home August/September 2010, p64

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Blueberry Dream Pie

Blueberry Dream Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 10 reviews

Sort Reviews:

Reviewed on Nov. 15, 2011 by tulsacubfan

The taste was wonderful. However, it did not set up and we had to eat from bowls instead of on a plate. I did use frozen blueberries (no fresh ones to be found here) and perhaps there was too much liquid and I need more thickener?

Reviewed on Sep. 22, 2011 by tracylawson

This looks wonderful - blueberries are awesome!!!!

Reviewed on Sep. 20, 2011 by tracylawson

I love blueberries and cream cheese, they were meant for one another!

Reviewed on Jul. 27, 2011 by pasquegirl

I used wild blueberries and it tasted amazing!

Reviewed on Apr. 09, 2011 by Chicafan

I am 10 years old. I made this pie for a pie baking contest and it got 1st place judges choice! For the crust I did the flower one that you showed in your magazine! I hope that a lot of people enjoy this recipe. I know I did!!!

Reviewed on Sep. 21, 2010 by rosemyers

This was Great. I made it with fresh mixed berries instead of just blueberries. Everyone loved it.

Reviewed on Sep. 18, 2010 by iritnus

Today it won best presentation at a pie contest that was part of a school fundraiser. I am having a hard time getting the decorations to brown. I'm going to bake them separate on a cookie sheet next time and add them to the pie 15 minutes before it's finished.

Reviewed on Aug. 30, 2010 by kkparsons

This was wonderful! I made it for a cookout for some friends and everyone raved about it. Unfortunately I didn't notice that it said deep-dish pie plate, so I couldn't use all of my filing. :( The mint really adds something special. A definite keeper!

Reviewed on Jul. 26, 2010 by aug2295

Delicious! Easier to prepare than I thought it would be.

Reviewed on Jul. 20, 2010 by lindaa51

I made this wonderful pie for our Monday night dessert night at my parents. I wish I would have taken a picture of it. It was so beautiful and everyone raved at the taste of it. Just the right amount of sugar. I thought that it wouldn't be sweet enough but it was just perfect. The only thing that I changed was I don't like adding flour for thickening my pies so I omitted the flour and added an extra tablespoon of cornstarch to the filling. It turned out just perfect! This is definetly a keeper. Everyone was going to go out and buy the magazine for the recipe. All of the pie recipes looked so good I can't wait to make the flower one. I will send you a comment on it after I make it.

Thank you Taste of Home!!!!

Linda