Blueberry Cream Pie; I love baking in season!  Well, as I mentioned in a previous post, I remember grandmother eating straight up berries & cream.  Grandma’s  way of eating may be fading away but I am here to keep a bit of her era alive.  However, this lovely berry cream pie does not contain a drop of whipped cream.  It’s amazing what some sugar, an egg,  and a combination of cream cheese and sour cream can do.

Also, if you want to make this pie gluten free, just substitute my Gluten Free Flour Mix and it was be deliciously gluten free!

The cream filling is a cheesecake-type filling that bakes into a truly light and creamy blueberry cream pie showcasing the flavor of those beautiful fresh picked berries.  Raspberry Cookies & Cream Pie is the red raspberry version of this pie, but ANY berry can be substituted. (If you use strawberries, chop them up a bit RIGHT before stirring them into the batter.)

I used a pre-baked the crust made with butter instead of shortening for a bit more flavor. Sometimes a pie screams for a super buttery flaky crust.  Simply roll out your pie dough and place into the pie plate, fold under and crimp the edges.  With the tines of a fork prick the entire surface of the bottom crust.  Line with foil lightly pressed onto the bottoms and sides of the pie crust .  Fill the foil with a good amount beans or rice and bake for 15 minutes.  When done baking, remove the foil with the beans.  I do let the beans cool completely and then store them away for another pie on another day (if only they could talk).

While the crust is baking I make the filling and then add it right into the warm pre-baked crust continue baking for 30 to 35 minutes. While the FILLING is  baking, I make the sugar topping.

The pie should wobble in the middle (like set jello) when you remove it to place on the sugar topping. Once you have sprinkled on the sugar topping mix, place back to the oven for another 15 minutes. The pie will RISE high as it bakes and will deflate as it cools.  Cool to room temp and store in the fridge.

I can’t think of a better way to enjoy a bounty of berries, don’t forget to save the last slice for yourself!.

(Click here to see my favorite Farberware rolling pin.)

This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a tiny, miniscule commission at no extra cost to you. The FTC makes the rules & even though I feel rules are only suggestions, I follow this one, dammit. Any word from the Gov that starts with “Fed” scares the hell out of me. Just know I am SUPER picky about products I use, if you’re wondering. 

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Blueberry Cookies & Cream Pie

Recipe by Portlandia Pie Lady

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium-Easy

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!

Servings

8

Prep time

45

minutes

Baking Time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Filling

• 1 cup granulated sugar

• 4 ounces cream cheese (room temperature)

• 1/2 cup sour cream

• 1 large egg

• 3 tablespoons cornstarch or Clearjel

• 1 teaspoon vanilla

• 1 teaspoon lemon juice

• 1/4 teaspoon salt

• 2-1/2 cups fresh blueberries or raspberries, blackberries, etc. Note: if using frozen berries, thaw first and discard liquid.

• Topping

• 6 tablespoons butter (room temperature)

• 1/2 cup flour (or gluten free flour mix)

• 1/4 cup sugar

• Grandma's Pie Crust (Single Crust) w/butter

• 1 cup flour

• 1/2 cup cold butter, grated

• 1/2 teaspoon salt

• 1 tablespoon sugar

• 1/8 teaspoon baking powder

• 1/4 cup cold water

Directions

• 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.