Blueberry Pie

Okay, before we begin, I want to remind you that looks are not everything.  Take this pie, for example.  Despite my best efforts, it seems to have bubbled over just a bit.  However!  It tastes exactly the same as it would if it hadn't boiled over (luckily for all involved).  This was my very first attempt at making a blueberry pie.  I can't even remember if I have ever had blueberry pie before.  I love fresh blueberries, but so often blueberry foods taste so bland and sweet.  Not for me.  But this pie!  Definitely not bland.  


Apparently, blueberry pies are usually either made with the filling uncooked, or cooked.  I really wasn't sure which way to go, especially since I watched a new episode of Dirty Jobs where they made blueberry pie.  There was quite the debate over cooked or uncooked filling.  Not willing to take sides, I chose a pie that has both.  I found this recipe in a Taste of Home magazine, and modified it slightly.  A third of the berries are cooked on the stove top with the sugar and thickening agent, and then the other two thirds of the berries are mixed in.  This gives you the sauciness as well as whole and intact berries.  This pie also has a cream cheese layer on the bottom.  I was worried that it would overpower the rest of the pie, but it was not so.  You could just taste the cream cheese layer, and it was just so perfect.


Blueberry Pie


Pastry for a double crust 9 inch pie


Cream Cheese Layer:
4 ounces cream cheese
1/2 cup powered sugar
1 Tablespoon lemon juice
1 egg yolk


Blueberry Filling:
1/2 cup sugar
2 Tablespoons all purpose flour
1 Tablespoon cornstarch
1/4 cup cold water
6 cups fresh or frozen blueberries, divided
2 Tablespoons lemon juice
1 egg white, beaten
Demarara sugar (to sprinkle over crust)


Fit the bottom crust into a 9 inch deep dish pie plate.  Trim the pastry and flute the edges.  Line pastry shell with tin foil and fill with pie weights, then bake for 8 minutes at 450F.  remove the foil, and bake for 5 minutes longer.  Cool on a wire rack.  Reduce oven heat to 375F.


In a small bowl, beat the cream cheese, powdered sugar, and lemon juice until light and fluffy.  Add the egg yolk and beat until well blended.  Pour into the crust and spread evenly.


In a large saucepan, combine the sugar, flour, and cornstarch, then stir in the water until smooth.  Stir in 2 cups of berries and bring the mixture to a boil.  Cook and stir for 1-2 minutes or until thickened.  Cool slightly, then add lemon juice and remaining berries and stir well.  Pour over the cream cheese filling.


Cut decorative cutouts in the remaining pastry and arrange them over the filling.  Brush the pastry with the beaten egg white, and sprinkle with demarara sugar.  Bake at 375F for 35 to 40 minutes, or until crust is golden brown and the filling is bubbly.  Cover the edges with foil towards the end of the baking time to prevent overbrowning, if necessary.  Cool on a wire rack.  Makes 1 pie, 8 slices.


Enjoy!  -Cardamommy