Blueberry Dream Pie
Recipe: #2855
November 20, 2011
Categories: Desserts, Blueberry, Baby Shower, Brunch, Easter, Fathers Day, Game/Sports Day Labor Day, Mothers Day, Thanksgiving, Oven Bake, Pies, more
"This pie is delish and you can create cute little designs to put on it rather then a full crust."
Original is 8 servings
Ingredients
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- CHEESE FILLING
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- BLUEBERRY FILLING
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Nutritional
- Serving Size: 1 (172.2 g)
- Calories 234.6
- Total Fat - 5.8 g
- Saturated Fat - 3 g
- Cholesterol - 38.6 mg
- Sodium - 48.7 mg
- Total Carbohydrate - 46.3 g
- Dietary Fiber - 2.9 g
- Sugars - 38.2 g
- Protein - 2.4 g
- Calcium - 26.9 mg
- Iron - 0.6 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line a 9-inch deep-dish pie plate with the bottom crust. Trim the pastry to 1/2 inch beyond edge of plate; flute the edges. Line unpricked pastry shelll with a double thickness of heavy-duty foil. Bake at 450 degree's for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375 degrees.
Step 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.
Step 3
In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in the 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 lemon juice, mint and remaining berries. Pour over cheese filling.
Step 4
Cut decorative cutouts in remaining pastry, arrange over filling, leaving center uncovered. Brush pastry with egg white, sprinkle with remaining sugar.
Step 5
Bake at 375 degrees for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover the edges with foil during the last 15 minutes to prevent overbrowning. Cool on wire rack. Refrigerate leftovers.
Tips
No special items needed.
2 Reviews
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