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Blueberry Dream Pie

Everyone loves this pie, which I got from a Taste of Home cookbook, which in turn I got from my grandmother, who, bless her heart, has always tried to help me become more domestic. She has also bought me sewing kits and tried to teach me to knit. Anyway, this scrumptious dessert is perfect for a picnic. I’m not a whiz at pie crust so I’ve always used pre-made crust.

Blueberry Dream Pie from Taste of Home Magazine, by Kerry Nakayama

Serves 
Yields 8 servings
Ingredients 

Pastry for double-crust pie (9 inches)

Cheese filling:

4 oz. Philadelphia Neufchatel Cheese
½ cup confectioner’s sugar
1 tablespoon lemon juice
1 egg yolk

Blueberry filling: 

½ cup plus 1 tbsp. sugar, divided
2 tablespoons all-purpose flour
1 tablespoon cornstarch
¼ cup cold water
6 cups fresh or frozen blueberries, divided
2 tablespoons lemon juice
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 egg white, beaten

Instructions 

Line a 9-in deep dish pie plate with bottom crust. Trim pastry to ½ in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375 degrees.

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.

In a large saucepan, combine ½ 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. (Note: I have also tried a lattice pattern. I say “tried” because it’s never turned out looking right, but I bet a lattice would work, too).  Brush pastry with egg white; sprinkle with remaining sugar.

Bake at 375 degrees 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.

Comments 

This scrumptious dessert is perfect for a picnic.