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Blueberry Dream Pie

This showstopping 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


  • 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, room temperature
  • 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


  • Line a 9-in. deep-dish cast-iron or other cast-iron skillet 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 until thickened, 1-2 minutes. 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° until crust is golden brown and filling is bubbly, 35-40 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 442 calories, 18g fat (8g saturated fat), 46mg cholesterol, 269mg sodium, 67g carbohydrate (35g sugars, 3g fiber), 5g protein.

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  • homemadewithlove
    Jun 5, 2017

    Very good! Love fresh blueberries! Lemon and blueberry goes well together and was well received when I served it at a family summer picnic.

  • mom2lauren
    May 16, 2017

    Very easy to make. I should have let the blueberry filling cool some more before I poured on top of the cream cheese...Once it was chilled, you couldn't tell there was cream cheese in there- I was in a hurry though and didn't have time to wait. My husband loves blueberry pie but he didn't love the lemon in this. Maybe next time I'd cut back on that. Those aren't faults of the recipe set up beautifully and looked so pretty. I cut out butterflies and tulip shapes to put on the top.

  • dinacrowell6
    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.

  • Lori
    Aug 27, 2013

    No comment left

  • Lori
    Aug 27, 2013

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

  • tulsacubfan
    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?

  • tracylawson
    Sep 22, 2011

    This looks wonderful - blueberries are awesome!!!!

  • tracylawson
    Sep 20, 2011

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

  • pasquegirl
    Jul 27, 2011

    I used wild blueberries and it tasted amazing!

  • Chicafan
    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!!!