Description
Summer’s sweetest blueberry cream cheese pie blends silky cream cheese with juicy fresh blueberries in a buttery graham cracker crust. Cool, creamy layers promise delightful indulgence that will transport you to a perfect dessert moment.
Ingredients
Scale
Blueberry Cream Cheese Pie Ingredients:
Main Ingredients:
- 3 cups blueberries (fresh or frozen)
- 8 ounces (226 grams) cream cheese or neufchatel (at room temperature)
- 2 eggs
Crust Ingredients:
- 2 cups (8.25 ounces / 234 grams) all-purpose flour
- ¼ cup (57 grams) cold butter (cut into ¼ inch pieces)
- 4 to 7 tablespoons ice water
- ¼ teaspoon salt
- 2 teaspoons sugar
Additional Ingredients:
- ¼ cup (60 grams) sour cream (regular or light)
- ¼ cup (50 grams) sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon heavy cream or milk
- Zest from 1 lemon
- 1 pinch or 2 of salt
Instructions
- In a spacious mixing bowl, combine flour, salt, and sugar, creating a solid foundation for the pie crust.
- Incorporate cold butter into the dry ingredients using a pastry blender or two knives, working until the mixture resembles coarse cornmeal with some small butter chunks remaining.
- Gradually introduce ice water, one tablespoon (15 milliliters) at a time, gently tossing with a fork until the dough coheres into a manageable ball. Divide the dough into two equal portions and flatten each into a disk shape.
- Encase each dough disk tightly in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax and butter to firm up.
- Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Roll out one dough disk on a flour-dusted surface into a 12-inch (30.5 centimeters) circular shape.
- Transfer the rolled dough to a 9-inch (23 centimeters) pie pan, trimming excess edges and creating a neat rim. Puncture the crust base with a fork at 1-inch (2.5 centimeters) intervals.
- Line the crust with parchment paper and fill with pie weights or dried beans to prevent rising. Bake for 12 minutes, then remove weights and continue baking for an additional 5 minutes until lightly golden.
- Reduce oven temperature to 350 degrees Fahrenheit (177 degrees Celsius). In a mixing bowl, beat cream cheese until smooth and creamy, approximately 3 minutes.
- Blend in sour cream, granulated sugar, one egg, vanilla extract, lemon zest, and a pinch of salt. Mix on low speed until thoroughly combined.
- Spread the cream cheese mixture evenly across the pre-baked crust, creating a uniform layer.
- In a separate bowl, gently toss blueberries with cornstarch, additional sugar, and fresh lemon juice. Carefully distribute this mixture over the cream cheese layer.
- Whisk the remaining egg with heavy cream or milk. Brush the pie’s edges and optional decorative cut-out shapes with this egg wash.
- Bake uncovered for 45-50 minutes, monitoring until the top appears set and slightly firm. Allow the pie to cool completely on a wire rack for approximately 2 hours before serving.
Notes
- Customize your pie crust by using cookie cutters to create whimsical decorative shapes that elevate the visual appeal of the dessert.
- Carefully handle blueberries to maintain their delicate texture, gently tossing them with cornstarch and sugar for even coating and balanced sweetness.
- Create a smooth, velvety cream cheese base by beating ingredients at the right speed, ensuring a creamy consistency that complements the fruity blueberry layer.
- Refrigerate pie dough for 30 minutes to relax gluten and prevent shrinkage, resulting in a tender, flaky crust that melts in your mouth.
- Prick the pie crust with a fork before blind baking to prevent air bubbles and achieve a crisp, golden bottom that supports the luscious filling.
- Use pie weights or dried beans during initial baking to maintain the crust’s shape and prevent it from puffing up unnecessarily.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 525 kcal
- Sugar: 37g
- Sodium: 232mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 108mg