July 29, 2010

Fresh Blueberry Pie

As promised...and with folks gently reminding me...below is the scrumptious and easy Fresh Blueberry Pie recipe.
I don't have a photo of mine and can't seem to link to any photos online (lots of photos available of double-crusted blueberry pies but this one is open-faced. For a glimpse look at the one at Open-Faced Blueberry Pie...although the recipe there deviates from my easier version).

Pastry for Single-Crust Pie

1 cup fresh blueberries
3/4 cup sugar
3/4 cup cold water
2 tablespoons cornstarch
1/4 cup water

** 1 8-ounce package, cream cheese softened
2 tablespoons milk
3 cups fresh blueberries

(**I often substitute approx. 6-7 ounces of neufchatel cheese -- similar to cream cheese with lower fat content) 

Prepare single pie crust -- from scratch or store-bought
(I've even served this pie made with a store-bought graham cracker crust -- got great reviews but I think the taste is better with a pastry crust)

Stir together 1 cup blueberries, the sugar, and 3/4 cup water in a medium saucepan.
Bring to boiling, stirring occasionally.
Cook uncovered about 2 minutes or till the berries begin to pop.
Combine cornstarch and 1/4 cup water; add to saucepan.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Transfer to a bowl; cover with plastic wrap.
Cool for 1 hour without stirring.

Stir together cream (or neufchatel) cheese and milk in a small bowl.
Spread in the bottom of the (cooled) pie crust.
Add half of the 3 cups blueberries followed by half of the blueberry sauce; repeat layers.
Cover and chill at least 2 hours.

Serve all by itself but it's even more delicious with ice cream or whipped cream. Enjoy!

1 comment:

  1. Pie sounds fabulous! Will try for the weekend! Thanks for sharing the recipe.