Andy’s grandparents were in town yesterday for lunch. My mother-in-law cooked a marvelous dinner of barbeque ribs, baked potatoes and salad. My contribution? Dessert in the form of this delectable blueberry pie.
When I was picking blueberries a couple of weeks ago, I was reminded of a blueberry pie that my Mom used to make. Why this pie? It has a unique layer of cream cheese before being topped by delicious blueberries. It had been years since I have eaten this pie. In fact, I had to call my Mom for the recipe. She flipped through her collection of church cookbooks and found the recipe for me. Does anyone else seem to (unintentionally) collect church cookbooks like we do? Or is that one of the perils / perks of being a church worker? Anyway, back to my recipe.
I made this blueberry pie for Sunday lunch and it was just as good as I remembered! It was so good that I decided I needed to share this recipe so you could experience it for yourselves. I’d love to have you all over for a slice of blueberry pie, but until I do, make it for yourself and let me know what you think!
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The first layer starts with a basic pie crust – because this is a pie recipe, after all! Use your pie crust recipe of choice. I’ve always been a Betty Crocker type of pie crust girl, but I just discovered Ree Drummond’s perfect pie crust and I may have switched my loyalties. It was nice and flakey – and it makes three pie crusts at once, so you can freeze some for later. Of course, if you’re not a homemade pie crust maker, Pillsbury sells a premade pie crust that you unroll to bake. Pie crust is really simple to make so I’d encourage you to give it a try!
Once you have your pie crust of choice, unroll it in your pie pan. This recipe requires a pre-baked pie crust so do that first. Bake your pie crust at 475 degrees for 8 to 10 minutes. Remove your pie crust from the oven and let it cool.
The second layer is the layer that sets this blueberry pie apart from all other blueberry pies. This is my favorite part of the pie – the cream cheese layer! To create this delicious layer, use your mixer to cream together 3 ounces cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla and 1 cup Cool Whip. Spread this cream cheese layer over the bottom of your cooled pie crust. Don’t forget to lick the spoon! 🙂
The final layer of the pie is the true blueberry pie part. There are two ways to do this. You can buy a can of blueberry pie filling, or you can make your own. If it is blueberry season, there is nothing quite like the taste of fresh blueberries. However, the canned version also works. I’ve done it both ways.
Most recently, I picked blueberries so this time around, I made my own blueberry pie filling. If you’d like to do so, you can as well! Here’s how I did it. Combine 3/4 cup sugar, 3 tablespoons corn starch, 1 tablespoon lemon juice and 1/2 cup water in a sauce pan. Add in 4 cups of fresh or frozen blueberries. Cook this mixture over medium heat until thick. How long? There’s no exact science other than watching for it to thicken. I promise that it will be obvious when it thickens because suddenly your spoon is coated with your homemade blueberry pie filling.
If you are making homemade blueberry pie filling, I’d recommend letting it cool in the fridge slightly before spreading it on the pie. If you’re using a canned pie filling, then you are ready to go! Create your third layer of your pie by gently spooning your blueberry pie filling all over your pie.
Once that is done, you’ve made a beautiful blueberry layer pie. Store it in the refrigerator until you are ready to serve. I’m eager to hear if you like it as much as I do! Here’s a recap of the recipe for your easy reference.
1 pie crust, baked
3 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup Cool Whip
1 can blueberry pie filling (or homemade pie filling – see directions below)
Make a pie crust using your favorite pie crust recipe. Bake at 475 degrees for 8 to 10 minutes. Cool your pie crust.
In a mixer, cream together cream cheese, powdered sugar, vanilla and Cool Whip. Spread the cream cheese mixture over your cooled pie crust.
Top the cream cheese with a layer of blueberry pie filling. Refrigerate until ready to serve. Enjoy!
If you are making your own homemade blueberry pie filling, combine 3/4 cup sugar, 3 tablespoons corn starch, 1 tablespoon lemon juice and 1/2 cup water in a sauce pan. Add in 4 cups of fresh or frozen blueberries. Cook this mixture over medium heat until thick.