Blueberry Pie Recipe
It’s crazy to me that it’s mid-September and it’s cold and rainy in Portland already (I am literally wearing a beanie as I type this). But here I am still, presenting you guys with a summery blueberry pie recipe. To be fair, I made this pie with the blueberries leftover from my copycat Levain Bakery Blueberry Muffins from earlier in the summer—I remember that it was 80 degrees out, the sun was shining, and I was bitter about being stuck inside baking the same recipe over and over again until I was pleased with the results. And even though I made about seven batches of muffins, I still ended up with a bunch of blueberries left over! I ended up freezing those suckers and promptly forgetting about them until now.
Blueberry Cream Cheese Pie
At #casahummingbirdhigh, we never have room in our freezer—I’m always sticking leftover ingredients and desserts in there, as well as hoarding Trader Joe’s orange chicken and packs of butter from my friends over at Vermont Creamery. Finally, after our freezer exploded open, Erlend demanded that I clear it out. I came across some blocks of frozen cream cheese and the forgotten bag of blueberries and thought it would be best to kill two birds with one stone in the form of a blueberry cream cheese pie.
Blueberry Pie with Frozen Blueberries
The only thing is, I kinda hate making pie with frozen fruit. Frozen fruit can be unpredictable to work with since they lose more juice and liquid during the baking process. This can lead to soggy bottomed pies. My solution has always been to cook the frozen fruit in with some sugar and cornstarch before baking it into the pie. Cooking it on the range allows you to “control” how much juice will release from the fruit, as well as thicken it to the perfect consistency for pie. Just be sure to use a heavy-bottomed sauce pot and keep stirring to make sure that the fruit doesn’t scorch or burn!
Easy Blueberry Pie Recipe
With the filling sorted, I decided to make one of my favorite pie crust recipe to encase it with: Rose Levy Berenbaum’s cream cheese pie crust recipe. I first discovered it by way of this Food52 article and was intrigued by its promise to be forgiving—specifically, the cream cheese in the crust makes it easier to roll out (since cream cheese takes longer to get melty than butter) and it allegedly doesn’t shrink in the oven. And although there is SOME shrinkage in the oven (you can see my pie crust shrank), it definitely keeps its shape better than an all-butter crust would.
My favorite thing about Rose’s recipe though, is the pie crust’s cream cheese flavor. I’ve always been a lover of the flavor combination of blueberries and cream cheese (dare I say that it’s my favorite breakfast muffin recipe, even exceeding my love for my copycat Levain muffins?), and I’m happy to report that the cream cheese is definitely noticeable and adds a nice tang to the blueberry pie. Enjoy!
Best Blueberry Cream Cheese Pie Recipe Tips
- #weeknightbaking tip: Because this recipe requires several time-consuming steps—like cooking down the fruit, and waiting for the pie dough to chill before rolling it out—I recommend spreading its steps out over a few days. The pie filling can be made up to 3 days in advanced; store it in an airtight container in the fridge. Similarly, the pie dough can be made up to 2 days in advance. Any longer, and the dough will start to take on a gray-ish tinge in the fridge. It’s still tasty, but less appetizing-looking. If you’re planning on making the pie all in one day, I recommend making the dough and placing it in the freezer to chill as you make the filling; by the time you’re done making the filling, the dough will be ready to work with!
- According to Food52, the cream cheese crust can be baked immediately after rolling out—provided that the dough is still cool. I definitely still would recommend freezing the whole assembled pie overnight before baking, especially if you’re opting for a fancyish design like mine. If you don’t want to wait overnight, plan ahead—you’ll still need to freeze it for at least 2 hours before baking.
- For my pie lid, I used these cookie cutters to stamp out the circles (I thought maybe they’d look like blueberries? I don’t know if it worked though). I rolled out the dough for the lid, froze it for 15 minutes, stamped out the shapes, froze it once more for another 15 minutes, then nestled it on top of the filling. Depending on how cold your kitchen is/how quickly you work, you might not need to freeze the lid a second time.