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Blueberry Dream Pie Recipe

Blueberry Dream Pie 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
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling YIELD:8 servings


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


  • 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.

Nutritional Facts

1 piece: 442 calories, 18g fat (8g saturated fat), 46mg cholesterol, 269mg sodium, 67g carbohydrate (35g sugars, 3g fiber), 5g protein .

Reviews for Blueberry Dream Pie

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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."

Reviewed Aug. 27, 2013

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

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?"

Reviewed Sep. 22, 2011

"This looks wonderful - blueberries are awesome!!!!"

Reviewed Sep. 20, 2011

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

Reviewed Jul. 27, 2011

"I used wild blueberries and it tasted amazing!"

Reviewed Apr. 9, 2011

"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 Sep. 21, 2010

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

Reviewed Sep. 18, 2010

"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 Aug. 30, 2010

"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 Jul. 26, 2010

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

Reviewed Jul. 20, 2010

"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!!!!

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Wine Pairings

Sweet White Wine

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