Make You Cry Blueberry Pie

Blueberry Pie Recipe | Serendipity Mommy

Now, before you think that this is a bad thing, let me explain. Every single time I have made this pie and served it, either myself or kids or their friends stop in their tracks and while they Mmmmmmmm, you can see misting in their eyes. Honestly it is that good. I’m not sure if it is the perfect cream cheese crust, the juicy berries, or the fact the whole thing is made from scratch. Whatever the magic is, it is definitely a favorite. I made my first blueberry pie from scratch when I was 15. It was the summer I taught myself to bake and my parents loved my homemade goodies! I make it now with a cream cheese crust..I am addicteed to them. I use it for all the pies I make and it is especially good with strawberry pies. I also use Tapioca in my recipes because no matter how hard I try I can’t get them to not be puddles without. The tapioca absorbs the flavor of the fruit though so you can’t tell really.

Pie Crust (step by step photos at Kitchn) (makes 2)

2 sticks COLD unsalted butter
2 tsp  vinegar ( you can use cider but I just used white)
2-4 tsp cold water
2 1/2 C. all-purpose flour
1/2 tsp salt
1 TBS sugar
8 ounces cold cream cheese

Pie Filling (adapted from Food.com)

pints blueberries (4 cups) (FRESH FRESH FRESH! Wash and dry them!)
3/4 C. sugar
3 TBS. instant tapioca (or cornstarch if you don’t want to use tapioca)
TBS. water
tsp. lemon zest
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 TBS unsalted butter
egg, well beaten with pinch salt, for egg washing top crust
2 TBS sugar, optional, for sprinkling on top

To make the crust:

  1. Cut your butter and cream cheese into small blocks.
  2. Add the dry ingredients to a food processor and mix, then add the butter and cream cheese
  3. Pulse the mixture until you get pea sized particles and then add the vinegar.
  4. Add a couple TSP of water if the mixture seems to dry, then mix until the whole thing starts pulling from the sides of the bowl.
  5. Split the  ball of dough in half and flatten into discs.
  6. Cover tightly and refrigerate at least one hour.
  7. When ready for use, roll out one at a time in between 2 pieces of wax paper because this is a sticky dough. I used corn starch to keep it from sticking to the wax paper. You will see butter streaks in the dough and that is fine.
  8. Dock the dough with a fork a few times then add your filling.

To make the pie filling:

  1. Combine 1/4 C. sugar, 1 C. Blueberries, tapioca, water, lemon zest, cinnamon, nutmeg and butter in a medium size saucepot. Simmer on low until mixture becomes very liquid and comes to a full boil.
  2. Add the rest of the blueberries and continue to cook over medium heat until mixture becomes thick.
  3. Remove from heat and pour into a bowl and let cool.

TIP: Keep the crust cold until the last second! I rolled out my crusts, both bottom and lattice while the berries were cooling off.

Add cooled mixture to the pie crust and top with 2nd crust. Egg wash the top and bake in a preheated (375 degrees F) oven for 45-55 minutes until the crust us golden brown.

Serve warm with some vanilla ice cream..that is the mixture of flavors that causes tears of joy to form in the eyes of my friends and family 🙂

Blueberry Pie | Serendipity Mommy

 

Make You Cry Blueberry Pie
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 8
Ingredients
  • Pie Crust ) (makes 2)
  • 2 sticks COLD unsalted butter
  • 8 ounces cold cream cheese
  • 2 tsp vinegar ( you can use cider but I just used white)
  • 2-4 tsp cold water
  • 2½ C. all-purpose flour
  • ½ tsp salt
  • 1 TBS sugar
  • Pie Filling (adapted from Food.com)
  • 2 pints blueberries (4 cups) (FRESH FRESH FRESH! Wash and dry them!)
  • ¾ C. sugar
  • 3 TBS. instant tapioca (or cornstarch if you don't want to use tapioca)
  • 3 TBS. water
  • 1 tsp. lemon zest
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2 TBS unsalted butter
  • 1 egg, well beaten with 1 pinch salt, for egg washing top crust
  • 2 TBS sugar, optional, for sprinkling on top
Instructions
  1. To make the crust:
  2. Cut your butter and cream cheese into small blocks.
  3. Add the dry ingredients to a food processor and mix, then add the butter and cream cheese
  4. Pulse the mixture until you get pea sized particles and then add the vinegar.
  5. Add a couple TSP of water if the mixture seems to dry, then mix until the whole thing starts pulling from the sides of the bowl.
  6. Split the ball of dough in half and flatten into discs.
  7. Cover tightly and refrigerate at least one hour.
  8. When ready for use, roll out one at a time in between 2 pieces of wax paper because this is a sticky dough. I used corn starch to keep it from sticking to the wax paper. You will see butter streaks in the dough and that is fine.
  9. Dock the dough with a fork a few times then add your filling.
  10. To make the pie filling:
  11. Combine ¾ C. sugar, 1 C. Blueberries, tapioca, water, lemon zest, cinnamon, nutmeg and butter in a medium size saucepot. Simmer on low until mixture becomes very liquid and comes to a full boil.
  12. Add the rest of the blueberries and continue to cook over medium heat until mixture becomes thick.
  13. Remove from heat and pour into a bowl and let cool.
  14. TIP: Keep the crust cold until the last second! I rolled out my crusts, both bottom and lattice while the berries were cooling off.
  15. Add cooled mixture to the pie crust and top with 2nd crust. Egg wash the top and bake in a preheated (375 degrees F) oven for 45-55 minutes until the crust us golden brown.

About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace

Comments

  1. Thought I’d stop by and lo and behold, the recipe you were telling me about in San Jose =) I WILL definitely have to try this one… hope you’re doing well!

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