Wild Blueberry Pie with Cream Cheese Layers

Click here to see largerWhile we normally profile favorite main-dish recipes to utilize your fish and game, picking up your fork for a slice of homemade pie is a tradition that we’re honoring with this week’s featured recipe. Whether you pick them yourself or find them at your local market, fresh blueberries are hard to beat when it comes versatility, nutrition, and flavor.   Rinse your berries, prepare your pie crust, and use this recipe for a pie that begs for a dollop of fresh whipped cream and friends with whom to share it.

You’ll note this recipe has two layers. It will be helpful to have all of your ingredients on hand so that you can prepare the second layer while the first one cooks a few minutes.

Pie Crust Recipe

Combine flour and salt, then blend in shortening using a pastry blender or fork until the mixture is broken up into pea-sized pieces.

In a small bowl, combine egg and vinegar. Mix well. Add ice water and mix this liquid mixture into the flour/shortening base, blending with a fork to ball up the dough.

Divide in half (this recipe is for a two-crust 9-inch pie or a one-crust 10 inch pie), and roll into a circle on a floured surface to fit your pan. A trick that works well to easily get the unbaked crust into your pan is to gently roll it up around your rolling pin, then unroll it over your pie pan. Crimp the edges and fill.


Initial layer
3 cups fresh blueberries
¾ cup sugar
3 tablespoons cornstarch
Pinch of salt

Combine sugar, cornstarch, and salt in a mixing bowl and blend well. Add the fresh blueberries. Mix together and, using a potato masher or fork, crush about half of the blueberries to incorporate their juices into the sugar. Stir to dissolve some of the sugar, then pour into the pie crust.

Bake at 450 F degrees for 12 minutes, remove pie from oven, and lower temperature to 325 F degrees.

Top layer
8 ounces cream cheese, softened
½ cup sugar
2 eggs
¼ cup heavy cream (do not whip!)
1 teaspoon vanilla extract

Beat the cream cheese and sugar together until smooth. Add the eggs and combine well. Add cream and vanilla and mix them in. Pour this cream cheese mixture over the blueberry layer and return the pie to the oven.

Bake for 40 minutes or until the center of the pie is set and the edges are light brown.

*A tip for freezing blueberries: Line jelly roll pans with waxed paper and spread a single layer of clean blueberries on top. Freeze for at least 2 hours. Then simply pour the individually frozen berries into a zip top-style bag. You’ll enjoy the ability to easily scoop out the desired amount for recipes such as blueberry pancakes or muffins, and then reseal the bag for future use.

It’s best to refrigerate this pie for at least two hours to let it set up. Top each slice with whipped cream and a few fresh blueberries!

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