Blueberry Dream Pie (3 star)

7
9/3/2011

This is a new pie for us. We were going to use frozen but Costco had fresh blueberries for cheaper than frozen. It was a team effort, Kerry and I made the filling, Abby cut out the decorative pastry, and Mariel took the pictures. We should have used a deeper pie dish because the filling overflowed. I was a little apprehensive about using blueberries because of bad experiences with blueberry waffles (Nathan - trip to Disneyland) and blueberry cobbler (Deward, Kevin, Nathan - first night on the trail at Philmont). But the pie really did taste great.

Blueberry Dream Pie

(tasteofhome.com, August/September 2010)

Crust
Lion House Buttermilk Recipe - one crust
Line 9 inch pie plate with bottom crust and line with heavy-duty foil, bake at 450 F for 8 minutes remove foil; bake 5 minutes longer.


Cheese Filling
4 oz. 1/3 fat cream cheese
1/2 cup powdered sugar
1 Tbs lemon juice
1 egg yolk

Blueberry Filling
1/2 cup plus 1Tbs sugar
2 Tbs flour
1 Tbs cornstarch
1/4 cup water
6 cups fresh blueberries
2 Tbs lemon juice

In a small bowl, beat the cream cheese, powdered 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 for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, and remaining berries. Pour over cheese filling.

Cover with decorative cutouts form remaining pastry.

Bake at 375 F for 35-40 minutes or until crust is golden brown and filling is bubbly.