Sep 13, 2011
A rich blueberry pie with a cream cheese filling and a light, whipped cream topping.
2 cups all-purpose flour
1 tsp. sugar
1 tsp. salt
¾ cup unsalted butter, room temperature, cut into small cubes
1/4 cup milk, room temperature
1 egg yolk
8 cups fresh blueberries
2 ½ cups sugar
1 cup cream cheese
2 cups whipping cream (35%)
1 tsp. vanilla
Lemon zest, for garnish (optional)
In a large mixing bowl, mix the flour, sugar and salt. Cut the butter into the flour mixture with your finger tips or a pastry blender until mixture resembles coarse meal. Combine the milk and egg yolk. Stir it into the flour and butter mixture until pastry dough comes together. Form dough into a ball and flatten into round disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375 degrees F.
Lightly flour your work surface. Roll the dough ¼-inch thick. Transfer the pastry to a 9-inch tart pan and trim off the excess around the edges. Dock the bottom of the pastry all over with a fork. Line pie with parchment paper or foil. Fill pie with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment and continue to bake until pastry is cooked through, lightly golden and crisp, about 5 to 10 minutes more.
Add 7 cups blueberries and 2 cups sugar to a heavy-bottomed saucepan. Bring to a boil over medium high heat. Reduce heat to medium and simmer until mixture reaches a jam-like consistency, stirring occasionally, about 20 to 25 minutes. Set aside to cool. Once the blueberry mixture has cooled, combine the remaining 1 cup of fresh blueberries. Set aside.
Soften the cream cheese at room temperature or heat in microwave until it is soft enough to spread. Set aside.
In a mixing bowl, whip cream with vanilla and the remaining ½ cup sugar until soft peaks form.
To layer the filling into the pie: Spread cream cheese over the pastry. Then spread blueberry mixture on top of the cream cheese layer. Finish pie with whipped cream. Let set in refrigerator for at least 1 hour before serving. Garnish with lemon zest, if desired. Enjoy!
Yield: 6 to 8 servings.