Patsy's Half-Baked Blueberry Pie recipe
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Ingredients
- 1 refrigerated crust for a 9-inch pie ½ (8 ounce) package cream cheese 2 ½ cups fresh blueberries 3 tablespoons cornstarch 1 cup cold water 2 ½ cups fresh blueberries 1 cup white sugar 1 pinch lemon zest
Nutrition Info
- 454.9 caloriescarbohydrate: 63.4 gcholesterol: 15.4 mgfat: 21.4 gfiber: 4 gprotein: 4.7 gsaturatedFat: 7.1 gservingSize: -sodium: 296.6 mgsugar: 34.1 gtransFat: : -unsaturatedFat: : -
Directions Patsy's Half-Baked Blueberry Pie
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
Place cream cheese in a small microwave-safe bowl, heat in microwave on High to soften, about 20 seconds.
Spread softened cream cheese in the bottom of cooled crust.
Layer 2 1/2 cups blueberries over the cream cheese.
Whisk cornstarch and cold water in a small bowl until dissolved.
Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat, simmer until thickened, 5 to 10 minutes.
Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
Cool pie in refrigerator until set, at least 1 hour.