This half-baked blueberry pie recipe is the best blueberry pie ever, created by my friend, Patsy. Most blueberry pies lose the depth of taste of the original fruit and dissolve into sweetness. This one explodes with fresh blueberry flavor. Top with fresh-cut strawberries and whipped cream.
Ingredients
- 1 , 9-inch
- ounces cream cheese
- 5 cups fresh blueberries , divided
- 1 cup cold water
- 3 tablespoons cornstarch
- 1 cup white sugar
- 1 pinch grated lemon zest
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Press pie crust dough into a 9-inch pie plate; poke small holes into dough with a fork.
-
3
Bake in the preheated oven until light brown, about 15 minutes. Cool to room temperature.
-
4
Place cream cheese in a small microwave-safe bowl. Microwave on high to soften, about 20 seconds. Spread cream cheese into bottom of crust; layer 2 ½ cups blueberries on top.
-
5
Whisk water and cornstarch in a small bowl until cornstarch is dissolved; stir into remaining 2 ½ cups blueberries, sugar, and lemon zest in a medium saucepan. Cook over medium heat until thick, 5 to 10 minutes. Spread blueberry mixture into pie crust.
-
6
Cool pie in the refrigerator until set, at least 1 hour.
Nutrition Facts
Per serving
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