A light & creamy cheesecake-type filling with a sugar cookie crumble topping that bakes into a truly light and creamy blueberry pie with the full flavor of fresh picked berries!
Author: Portlandia Pie Lady
Ingredients
Filling
1cup granulated sugar
4ouncescream cheese (room temperature)
1/2cupsour cream
1large egg
3tablespoonscornstarch or Clearjel
1teaspoon vanilla
1 teaspoon lemon juice
1/4 teaspoonsalt
2-1/2cupsfresh blueberries or raspberries, blackberries, etc. Note: if using frozen berries, thaw first and discard liquid.
Topping
6tablespoonsbutter (room temperature)
1/2cupflour (or gluten free flour mix)
1/4cup sugar
Grandma's Pie Crust (Single Crust) w/butter
1cupflour
1/2cup cold butter, cut into small pieces (if using shortening or softened butter see notes below).
1/2teaspoonsalt
1tablespoonsugar
1/8teaspoonbaking powder
1/4cupcold water
Instructions
Preheat Oven to 350 degrees F.
Pie Crust: Pre-baked (blind bake)
Cut in butter with all dry ingredients until crumbly.Add water all at once and mix just until forms a ball (do not kneed or over mix).
Roll out dough on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll onto pie plate (dough is usually too soft to pick up by hand).
Trim edges and crimp border. Poke entire surface of bottom of pie crust with a fork.
Line with foil and fill with dry beans or rice; about 2 to 3 cups (I keep mine year after year, let them cool completely after baking, and store in container).
Bake at 350 for 15-20 minutes, remove beans/rice and foil. Return to oven for 5 to 6 minutes. Remove from oven, set aside. There is no need to cool the crust as you will be baking the filling.
Topping
With a fork, cut in/mix butter, flour, and sugar until crumbly, set aside.
Blueberry Cream Filling
In a mixing bowl, cream together cream cheese & sour cream with hand mixer.
Continuing with the mixer beat in sugar, egg, cornstarch, vanilla, lemon juice, and salt until combined.
Fold in berries. Pour into prepared pre-baked pie crust. Bake in oven for 30-35 minutes.
Remove pie from oven, it should "wobble" in the middle like set jello.
Sprinkle topping over pie and bake for an additional 15 minutes.Cool pie and store in the refrigerator. Garnish with additional berries.
Notes
If using softened butter or vegetable shortening for crust it is VERY easy to over mix. Use a large serving fork with large tines, which will help prevent over mixing. Cut in butter/shortening with fork into dry ingredients until crumbly mixture has pea-sized pieces. If in doubt, stop cutting in. The pieces of butter/shortening is what gives the crust flakiness when baked. Also, be sure to use COLD water. This also helps keep the pockets of butter/shortening from being over mixed.