patsys-half-baked-blueberry-pie

Patsy's Half-Baked Blueberry Pie

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
Ken Rosenfeld
Recipe by  Ken Rosenfeld

“Best blueberry pie ever created by my friend Patsy. Most blueberry pies lose the depth of taste of the original fruit and dissolve into sweetness. This one explodes with fresh blueberry flavor. Top with fresh cut strawberries and whipped cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
  3. Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
  4. Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
  5. Spread softened cream cheese in the bottom of cooled crust.
  6. Layer 2 1/2 cups blueberries over the cream cheese.
  7. Whisk cornstarch and cold water in a small bowl until dissolved.
  8. 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.
  9. Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
  10. Cool pie in refrigerator until set, at least 1 hour.

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Reviews (2)

Rate This Recipe
070707at7am
1

070707at7am

This was pretty good. I made it with frozen blueberries, but followed the recipe exactly otherwise. After about two hours in the fridge, it hadn't gelled much, but it was slightly more gelled the day after--maybe add more cornstarch? And the lemon zest was a nice touch but I think it would have been better with more of it. I agree that traditional blueberry pie is pretty boring, so this one is going in the right direction.

taguck
1

taguck

I made this pie using fresh picked wild blueberries, it was amazing!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 455 cal
  • 23%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 63.4 g
  • 20%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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