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Blueberry Dream Pie

 Blueberry Dream Pie
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
8 ServingsPrep: 40 min. Bake: 35 min. + cooling


  • Pastry for double-crust pie (9 inches)
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • 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


  • 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.

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Blueberry Dream Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.