Fruit is definitely a go-to item for summertime desserts and this Blueberry Pie recipe is no exception. Blueberries are delicious, rich in antioxidants, visually appealing, and an ideal candidate for a summertime dessert.
After several versions of Blueberry Pie, it was apparent the following version was the clear winner. The result was simple perfection. The crust itself is simple, yet buttery, rich and flaky. It not only pairs, but also compliments, the blueberry filling. This filling is very well balanced. Upon initial bite there is an intense sweetness, but the depth of flavor increases as you begin to chew. Upon biting into the berries, a tart juice is quickly released leaving behind the perfect balance of flavors in your mouth.
The only thing left to do is top your generous slice of Blueberry Pie with vanilla gelato and fresh whipped cream. And most importantly, enjoy!
(The following is adapted from several recipes including those from food network magazine.)
Ingredients:
crust:
1 stick cold unsalted butter
1 stick cold unsalted butter
3 ounces cold cream cheese, prefer Philadelphia Cream Cheese
1 3/4 cups, all-purpose flour
Pinch of Kosher salt
Filling:
6 cups fresh blueberries
1 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon lemon zest
Directions:
1. Make the crust. In a food processor combine cold butter and cream cheese until texture is smooth. Now add remaining ingredients to mixture. Pulse in food processor until mixture comes together in a ball. Remove the dough and wrap in plastic wrap. Place in fridge for a minimum of 1 hour.
2. While dough chills prepare the filling. In a large bowl placed cleaned blueberries, sugar, cornstarch, lemon juice, and lemon zest. Mix and coarsely mash. Let stand for 20 minutes. (Thoroughly mix again before adding to crust.)
3. Preheat over to 350 degrees. On a floured surface roll out dough to fit into a 9" tart pan with removable bottom or a springform pan. Fit it into pan and trim excess dough. Return the pie crust back to the fridge for 20 minutes. After 20 minutes, line the crust with foil and fill with pie weights or dried beans. Cook for approximately 18 minutes or until golden brown. Remove from oven and remove the weights and foil from the top of the crust. Cool crust on a wire rack.
4. Now increase the oven temperature to 375 degrees. Spoon the filling into the crust and return to the oven. Bake pie in center of oven for approximately an hour, or until filling is bubbly and crust is golden brown. Remove and cool on wire rack to room temperature before serving.
Filling:
6 cups fresh blueberries
1 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon lemon zest
Directions:
1. Make the crust. In a food processor combine cold butter and cream cheese until texture is smooth. Now add remaining ingredients to mixture. Pulse in food processor until mixture comes together in a ball. Remove the dough and wrap in plastic wrap. Place in fridge for a minimum of 1 hour.
2. While dough chills prepare the filling. In a large bowl placed cleaned blueberries, sugar, cornstarch, lemon juice, and lemon zest. Mix and coarsely mash. Let stand for 20 minutes. (Thoroughly mix again before adding to crust.)
3. Preheat over to 350 degrees. On a floured surface roll out dough to fit into a 9" tart pan with removable bottom or a springform pan. Fit it into pan and trim excess dough. Return the pie crust back to the fridge for 20 minutes. After 20 minutes, line the crust with foil and fill with pie weights or dried beans. Cook for approximately 18 minutes or until golden brown. Remove from oven and remove the weights and foil from the top of the crust. Cool crust on a wire rack.
4. Now increase the oven temperature to 375 degrees. Spoon the filling into the crust and return to the oven. Bake pie in center of oven for approximately an hour, or until filling is bubbly and crust is golden brown. Remove and cool on wire rack to room temperature before serving.
My favorite pie!! I love the addition of cream cheese to the crust. YUM :)
ReplyDeleteThis pie crust is now my "go to" recipe. It is just so simple. I will be posting a recipe for Miniature Strawberry Tarts with basil infused whipped cream on Sunday. The filling used in these tarts is just as easily used in replacement of the blueberry filling.
ReplyDelete