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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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homemadewithlove User ID: 4311884 267648
Reviewed 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 User ID: 7407229 266004
Reviewed 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 User ID: 6770922 113143
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."

Lori User ID: 13105 110721
Reviewed Aug. 27, 2013

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

tulsacubfan User ID: 2112322 179242
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?"

tracylawson User ID: 5907086 179240
Reviewed Sep. 22, 2011

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

tracylawson User ID: 5907086 191135
Reviewed Sep. 20, 2011

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

pasquegirl User ID: 1704363 107115
Reviewed Jul. 27, 2011

"I used wild blueberries and it tasted amazing!"

Chicafan User ID: 5927144 120706
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!!!"

rosemyers User ID: 1256749 190210
Reviewed Sep. 21, 2010

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

iritnus User ID: 4383042 192444
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."

kkparsons User ID: 3004190 175037
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!"

aug2295 User ID: 4631582 179239
Reviewed Jul. 26, 2010

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

lindaa51 User ID: 1012207 110719
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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