blueberry dream pie

Name: Blueberry Dream Pie
Prep time: 40 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: - pastry for double-crust pie (9 inches); FOR THE CHEESE FILLING; 4 ounce(s) reduced-fat cream cheese; 1/2 cup(s) powdered sugar; 1 tablespoon(s) lemon juice; 1 - egg yolk; FOR THE BLUEBERRY FILLING; 1/2 cup(s) plus 1 tablespoon sugar, divided; 2 tablespoon(s) all-purpose flour; 1 tablespoon(s) cornstarch; 1/4 cup(s) cold water; 6 cup(s) fresh or frozen blueberries, divided; 2 tablespoon(s) lemon juice; 1 tablespoon(s) minced fresh mint or 1 teaspoon dried mint; 1 - egg white, beaten

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 40 Min

cook time 35 Min

method Bake

Ingredients For blueberry dream pie

pastry for double-crust pie (9 inches)
FOR THE CHEESE FILLING
4 oz

reduced-fat cream cheese
1/2 c

powdered sugar
1 Tbsp

lemon juice
1

egg yolk
FOR THE BLUEBERRY FILLING
1/2 c

plus 1 tablespoon sugar, divided
2 Tbsp

all-purpose flour
1 Tbsp

cornstarch
1/4 c

cold water
6 c

fresh or frozen blueberries, divided
2 Tbsp

lemon juice
1 Tbsp

minced fresh mint or 1 teaspoon dried mint
1

egg white, beaten

How To Make blueberry dream pie

1
Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°. 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.

2
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, mint and remaining berries. Pour over cheese filling. Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.
3
Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
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