Blueberry Cream Cheese Pie
- Pie Crust for a double 9-inch pie
- Milk or cream
- 2 cups flour
- 1 teaspoon salt
- ½ cup shortening
- ¼ cup butter
- 4 to 5 tablespoons ice cold water
- ¾ cup sugar plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- ⅛ -teaspoon salt
- 3 cups fresh blueberries, divided
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 3 ounces cream cheese, softened
- 2 tablespoons sugar
- ¼ cup dairy sour cream
- ½ teaspoon grated lemon peel
- Baked flower cutouts
- 7 blueberries
Preheat oven to 425 degrees.
Press 2/3 of piecrust dough between hands to form a 5-6 inch “pancake”. Form remaining dough into smaller pancake. Roll and press larger pancake into 9-inch pie plate. Flute edge. Bake for 10 to 12 minutes and cool completely.
Roll remaining dough to 1/8-inch thickness. Cut out seven 2-inch flowers using a cookie cutter. Cut ¼-inch hole in center of each. Place on ungreased baking sheet. Brush with milk. Sprinkle with sugar. Bake at 425 degrees for 7 to 9 minutes or until lightly browned. Cool completely.
For filling, combine ¾ cup sugar plus 2 tablespoons sugar, cornstarch and salt in medium saucepan. Add lemon juice and 1 ½ cups blueberries. Cook and stir on medium heat until mixture comes to a boil. Simmer, stirring often until thickened. Remove from heat. Stir in butter. Cool to room temperature. Fold in remaining 1 ½- cups blueberries.
For cheese layer, combine cream cheese, 2 tablespoons sugar, sour cream and lemon peel in small bowl. Beat at medium speed of electric mixer until smooth. Spread on bottom of baked piecrust. Spoon filling over cheese layer.
For decorations, place one flower cutout in center of pie and remaining six cutouts around edge of filling. Place one blueberry in center of each flower. Refrigerate.
Directions for Pie Crust:
Combine in a mixing bowl the flour and salt. Using a pastry blender cut in half the shortening and butter until particles are very small. Cut in remaining shortening and butter until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with a fork after each addition. Mix lightly until all flour is moistened. Gather dough together in a ball. Divide in half. Flatten each piece to a 5-inch round. Cover with plastic wrap and refrigerate for 15 minutes. On a lightly floured cloth and using a floured stockinet-covered rolling pin, roll dough from center to outside evenly in all directions. Roll dough 2 inches larger than inverted pie pan. Lift circle carefully into pie pan by rolling pastry around rolling pin and unroll into pan.
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