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Patsy's Half-Baked Blueberry Pie Recipe

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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook20 m
Ready In1 h 35 m

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

Footnotes

Cook's note:
With strawberries and whipped cream it makes a beautiful red, white and blue dessert for Independence Day, which is coincidentally when both fruits are in season.

Ingredients