Blueberry Dream Pie Recipe

Blueberry Dream Pie RecipeTaste of Home

Quick look

  • prep 40 min    cook 35 min
  • serves 8


  • Pastry for double-crust pie (9 in.)
  • 4 oz. reduced-fat cream cheese
  • 1/2 cup confectioners’ sugar
  • 1 Tbsp. lemon juice
  • 1 egg yolk
  • 1/2 cup plus 1 Tbsp. sugar, divided
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. cornstarch
  • 1/4 cup cold water
  • 6 cups fresh or frozen blueberries, divided
  • 2 Tbsp. lemon juice
  • 1 Tbsp. minced fresh mint or 1 tsp. dried mint
  • 1 egg white, beaten

    How to make it  1 hour, 15 minutes + cooling

  • 1

    Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.

  • 2

    In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.

  • 3

    In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries.

  • 4

    Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.

  • 5

    Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.

  • 6

    Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent over browning if necessary. Cool on a wire rack. Refrigerate leftovers.

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