We love a good pie here in our house. My husband's favorite pie is blueberry, so it seemed proper to make a delicious blueberry pie on his birthday this year.  I've made raspberry cream cheese pie a number of times - it's definitely a favorite based off the famous pie from the PEI Preserve Company, so I thought I'd try turning the raspberry cream cheese pie into a blueberry cream cheese pie.  It was an even bigger hit!  Absolutely delicious with the lemony cream cheese mixture under the thick blueberry topping. Yum! This recipe is a cinch to whip together, and you could even use any pre-baked crust if you're not GF and use the fillings here.  Enjoy!

Freshly made blueberry cream cheese pie!

A slice served with a bit of whipped cream on top. 

Fabulous Blueberry Cream Cheese Pie

Serves 8

Preheat oven to 425F.  Have a pie dish available.

Make Kristin’s buttermilk pie crust (retyped here for convenience - although there is an option in the original recipe to measure out a slightly different flour blend than what is in my flour mix).

For crust: (This makes 2 crusts, so you can save half the recipe for later!)

Mix together in a bowl:

2 cups Kristin’s gluten free flour mix

1 tsp salt

Chop in with a pastry cutter:

2/3 cup + 2-3 Tbsp butter

Add and mix in with the pastry cutter:

2 tsp oil

1/3 cup buttermilk (can make by mixing 2-3 tsp vinegar + milk)

To fully get the dough to form, mix by hand as quickly as possible (so you don’t warm up the dough).   Separate into two pieces.  You’ll use one for this recipe, and can wrap the other half in plastic wrap and stick in the refrigerator to use for another recipe, like a quiche or pie.

Roll out a nice big circle between pieces of plastic wrap.  I use two pieces overlapping for the bottom and two pieces, overlapping, on top.   Make sure you’ve got a piece as big as your pie dish, plus a little extra.

Remove the plastic from the top.  Flip over the dough into the pie dish.  Press down on the plastic wrap to get the dough to stick to the pie plate.  Remove plastic wrap and carefully shape edges, as desired.

Remember to use the plastic wrap to press down and then use fingers to crimp the edges.

Bake at 425F for 15-17 minutes, until nicely browned.  Remove from oven and cool on a cooling rack.

Fresh baked and cooling pie crust.

Make blueberry filling:

In a medium-sized pot over medium heat place the following:

600 g (21 oz) frozen blueberries, thawed (not drained) (or you can use fresh!)

2/3 cup sugar

1/4 cup water
pinch of salt

Let cook, stirring occasionally, until boiling.

Whisk together in a small bowl:

1/3 cup water

1/3 cup cornstarch

Add cornstarch mixture to boiling blueberries, stirring constantly.  Bring mixture back to a boil and let boil a few minutes until mixture has thickened (keep stirring).  Remove from heat and add: 
1 Tbsp butter

Let pot cool on cooling rack 15-20 minutes. (you don’t want to pour it on top of the cream cheese mixture while boiling hot, so it’s best to make this part first, then whip up the cream cheese mixture).

Cooked filling - yum!

Make cream cheese filling:

Beat together in a mixer (or by hand), until light and creamy:

6 oz cream cheese, softened

½ cup powdered sugar

2 tsp fresh lemon juice

Zest of ½ lemon

Once cream cheese filling has been whipped, spread it on the bottom of your cooled pie crust.  Place in the refrigerator until your blueberry filling has cooled 15-20 minutes.   

Cooked piecrust with cream cheese filling in the bottom.  Chill until your blueberry topping has cooled 15-20 minutes.

Carefully pour the blueberry mixture over the cream cheese filling.  Let the pie chill in the refrigerator ~ 2 hours, until fully cooled.   

Slice and serve with whipped cream.  Enjoy!!!

Fabulous Blueberry Cream Cheese Pie Recipe by Successfully Gluten Free!