Double Plus Good Blueberry Pie

This is adapted from Amanda Hesser's book, Cooking for Mr Latte, and she adapted it from her grandmother's recipe for Double Good Blueberry Pie. I added the "plus" since I have deluxed it out a bit. In a baked shell, you will spread a good layer of vanilla cream cheese and over this you will pour a mixture of cooked berries, fresh berries and lemon in two forms. It's a cold or room temp pie and will refresh, not oppress, you.

Note: this pie seems homely but actually has a rather sophisticated flavor thanks to the lemon zest I've added. True to my usual preference, this isn't a super-sweet pie but has a lot of flavor. In high blueberry season, use less sugar. In early days like these I use the full amount.

1 recipe pie dough

For the cream cheese filling:
8 oz cream cheese at room temp - really at room temp, very soft
3 tablespoons sugar
1 teaspoon vanilla extract

For the blueberry filling:
3/4 cup sugar - less in season when berries are very sweet
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups blueberries - about 2 pints - washed and picked over
zest of one lemon
juice of half a lemon

Preheat over to 450. Roll out dough, place in 9 inch pie pan and crimp as you would for any crust. Dock with a fork, cover with foil and pour in pie weights, beans, etc. Bake at 450 for 10 minutes. Lower heat to 350 and bake another 10 minutes. Remove foil and weight and bake until dry about 5 minutes, less if crust is already browning. Remove and cool completely before filling.

Make the cream cheese filling: whisk cheese, sugar, and vanilla until smooth. If too think add a tiny bit of milk or cream. It should be smooth and very spreadable. Set aside.

Make the blueberry filling. In a heavy medium saucepan, place 2 cups of berries, sugar, starch, water and salt. Cook over medium heat, stirring constantly. Wait for it to thicken up and the juices to turn purple and clear, not milky. This may take about 5 minutes. Remove from heat. Add the lemon zest and the lemon juice. Tip - zest the lemon BEFORE you cut it in half! Gently fold in the whole berries and turn to combine.

Assemble the pie. Gently spread the cream cheese over the bottom being careful not to break the crust. Carefully pour the blueberries over the cream cheese and spread evenly making sure not to disturb the cheese - there should be two layers here. Chill in the fridge for half an hour, maybe more, to set. Serve at room temp.




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