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Cream Cheese Blueberry Pie

This blueberry cream cheese pie is guaranteed to please. —Lisieux Bauman, Cheektowaga, New York
  • Total Time
    Prep: 40 min. + chilling Cook: 10 min. + chilling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream, whipped
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups fresh or frozen blueberries

Directions

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  • In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell.
  • In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 337 calories, 15g fat (8g saturated fat), 31mg cholesterol, 146mg sodium, 50g carbohydrate (30g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Pnina
    Jan 23, 2020

    Excellent. I doubled the filling. Everyone loved the pie!

  • Appy_Girl
    Jul 18, 2019

    Super easy to make and it taste so good. I reduced the sugar to a scant 2/3 cup. I also doubled up on the cream cheese filling recipe. Made the pie more substantial and creamer. Perfect 9 “ pie. Filling set up perfectly overnight. VFE.

  • Lawler67
    Aug 12, 2016

    Great taste and easy to make!

  • Linda Meyers
    Aug 5, 2015

    I made this pie for a ladies luncheon and everyone loved it. I have always baked the standard two-crust berry pie and this recipe now tops the list of summer favorites.

  • seasons4
    Aug 4, 2015

    5 stars for this delicious pie! Got lots of raves & "yum"s. I doubled the cream cheese (light) but not the powdered sugar. Also used whipped topping instead of whipping cream. I threw in some raw berries to the cooled berry mixture, too. Nummy!

  • deannalunney
    Jul 5, 2015

    I won first place in a pie contest with this recipe.

  • crankyankee
    Feb 4, 2015

    good but really rich

  • nedlnut
    Sep 1, 2014

    I used low fat cream cheese, 1 cup lite cool whip instead of whipping cream, Stevia instead of sugar, reduced cornstarch to 1 1/2 tabs. and added 1 tea. of vanilla paste to the cream cheese mixture. Lower in fat & calories and still tastes great!

  • Miss Silky
    Aug 31, 2014

    Wow, what a delicious pie and pretty to look at. I did not have whipping cream on-hand and used 1/2 cup of sour cream, it was fabulous.

  • chickplus3
    Jul 31, 2014

    Easy and delicious. People love it.