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Blueberry Dream Pie Recipe
Blueberry Dream Pie Recipe photo by Taste of Home

Blueberry Dream Pie Recipe

Read Reviews (12)
4.83 12
Publisher Photo
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
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES: 8 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 King Arthur Unbleached 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

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.

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

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.

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

Reviews for Blueberry Dream Pie(12)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 23, 2014

this delicious pie is a crowd pleaser. It looks as amazing as it tastes. The lemon really helps bring out the blueberry flavor.

MY REVIEW
Reviewed Aug. 27, 2013

I never had a pie disappear so fast, everyone loved that lemon tart in it. Its a keeper.

MY REVIEW
Reviewed Nov. 15, 2011

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?

MY REVIEW
Reviewed Sep. 22, 2011

This looks wonderful - blueberries are awesome!!!!

MY REVIEW
Reviewed Sep. 20, 2011

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

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