Get the Recipe: Blueberry Cream Cheese Pie
Ingredients
For the Cream Cheese Pie Crust
- 1 cup 8 ounces cold unsalted butter
- 6 ounces cold cream cheese
- 3 tablespoons cold water
- 1 teaspoon apple cider vinegar
- 1/2 cup ice
- 2 2/3 cups 12 ounces all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
For the Frozen Blueberry Pie Filling
- 4 1/2 cups around 18 ounces frozen blueberries, divided into 4 cup and 1/2 cup portions
- 1/4 cup 1.75 ounces granulated sugar
- 1/4 cup 1 ounce cornstarch
- 1 tablespoon strained freshly squeezed lemon juice
- a pinch of kosher salt
Assembly
- 1 large egg
- 1 teaspoon water
Instructions
For the Cream Cheese Pie Crust
- Slice the butter and the cream cheese into 1-inch cubes and place them in a small bowl. Freeze while you prep the rest of the ingredients.
- In a small liquid measuring cup, whisk together the water and vinegar. Add the ice and whisk. Refrigerate while you prep the rest of the ingredients.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, and salt. Beat on low until just combined, about 15 seconds. Add the chilled butter and cream cheese all at once and beat on low until the mixture has the texture of coarse meal, with pea sized pieces of butter and cream cheese throughout, about 3 minutes.
- Remove the ice water mixture from the refrigerator. With the mixer on low, slowly stream in the liquid mixture. Beat on low for 2 to 3 minutes, or until the dough clumps around the paddle and/or sides of the bowl.
- Tip the dough out onto a lightly floured counter with a rubber spatula. Quickly knead the dough into a rough ball. Divide the dough in half with a bench scraper and shape each half into a rough ball. Wrap each portion tightly in plastic wrap and flatten into a small disc. Chill in the freezer for 1 hour before using; if making the next day, refrigerate instead. The dough will keep in the refrigerator for up to 2 days, and in the freezer for up to 3 months.
- For the Frozen Blueberry Pie Filling
- In a medium, heavy-bottomed sauce pan, combine 4 cups of the blueberries, the sugar, cornstarch, lemon juice, and salt. Cook over medium heat, using a wooden spoon or a heatproof rubber spatula to toss the berries frequently and smash them slightly. Cook for 15 minutes, until thick and jammy. Remove from the heat and immediately add the remaining 1/2 cup of blueberries, stirring to combine.
Assembly
- Use a rolling pin to roll out one disc of the chilled dough on a lightly floured counter and use it to line a 9-inch pie plate. Scoop the pie filling into the pie crust and use a rubber spatula to spread it into an even layer. Refrigerate while you work on the top crust.
- Roll out and shape the second disc of chilled dough into the pie lid style of your choice. Remove the pie from the refrigerator and arrange the lid on top of the filling, crimping the edges of the top crust to the bottom crust as necessary.
- Cover loosely with plastic wrap and freeze overnight. The assembled pie can stay in the freezer for up to 3 months. To store for longer, tightly wrap the entire frozen pie in two layers of plastic wrap and then a layer of aluminum foil.
Baking
- Position a rack in the lower third of the oven and preheat the oven to 375 (F). Line a sheet pan with parchment paper.
- In a small bowl, whisk together the egg and water to make an egg wash. Remove the frozen pie from the freezer, discard the plastic wrap, and place the pie in the center of the prepared sheet pan. Working quickly, use a pastry brush to coat the entire surface of the pie with a thin layer of egg wash.
- Bake for 60 minutes, or until the crust is golden brown and the fruit juices are bubbling slowly in the center of the pie. Check the pie 45 minutes into its Bake Time—if the crust is browning too quickly, loosely cover the top of the pie with a sheet of foil.
- Cool completely on a wire rack before slicing. Serve warm or at room temperature. The pie can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, cover loosely with plastic wrap and refrigerate for up to 2 more days.
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