Juicy Blueberry Pie
Submitted by tjmaxc
Juicy blueberry pie features a tangy cream cheese pastry holding two pints of berries thickened with cornstarch and blueberry fruit spread. Egg yolk glaze browns it to bakery shine.
YIELD
12 servingsPREP
30 minCOOK
1½READY
2 hrsThe cream cheese pastry is what sets this pie apart. Three ounces of cold cream cheese cut into the butter-and-flour base creates a crust that is flakier than standard pie pastry and slightly tangy in a way that highlights the blueberries instead of fighting them. It also rolls out more forgivingly than standard butter pastry.
Two pints of fresh or frozen berries is a generous filling. The recipe leans on blueberry fruit spread (instead of regular granulated sugar) to sweeten and thicken the filling. The fruit spread brings concentrated berry flavor that doubles down on what the fresh berries already deliver.
Cornstarch handles the binding job. Two tablespoons is plenty for two pints. More than that and the filling sets into stiff jelly rather than something juicy.
Nutmeg is the only spice, and it works in a small dose. A quarter teaspoon adds warmth without competing with the pure berry note.
The egg yolk and sour cream glaze brushed on after the first ten minutes of baking is the bakery secret. It promotes deep golden browning while adding a faint tangy richness to the crust surface.
Pro Tips
- Keep the cream cheese cold throughout the dough making. Soft cream cheese ruins the flakiness.
- Cut steam vents in the top crust generously. Two pints of fruit release a lot of moisture during baking.
- Place the pie on a foil-lined sheet pan to catch any escapee filling.
- Cool at least two hours before slicing. Hot fillings slosh; room-temp filling cuts clean.
Variations
- Use strawberry or raspberry fruit spread for a berry-blend filling.
- Add a tablespoon of fresh lemon zest to the filling for citrus brightness.
- Stir half a teaspoon of cinnamon and a pinch of cardamom alongside the nutmeg for warm complexity.
Ingredients
Directions
Preheat oven to 425℉ (220℃) F.
Cut butter into flour in large bowl, using pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough.
Blend in vanilla. (Pastry may be prepared in food processor, using steel blade.)
On lightly floured surface or pastry cloth, roll out ½ dough to 11” circle.
Line 9” pie plate; set aside.
Combine blueberries and cornstarch in medium bowl; toss lightly to coat.
Add fruit spread and nutmeg; mix lightly.
Spoon into crust. Roll out remaining dough to 11” circle; place over fruit mixture.
Turn edges under and flute.
Cut several slits or circle in top crust to allow steam to escape.
If desired, cut leaves from pastry scraps to decorate top of pie.
Bake 10 mintues.
Remove pie from oven; reduce temperature to 350℉ (180℃).
Combine egg yolk and sour cream; brush lightly over crust.
Return pie to oven, and bake for 1 hour or until crust is golden and brown.
Cool on wire rack.
Serve warm or at room temperature.
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