blueberry pie

Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

This dessert came about by accident. A very happy accident, indeed.  I had been canning blueberry pie filling, and had some left over. It wasn’t quite enough for another jar or a whole pie. A carton of ricotta cheese I had in the fridge, inspired me to combine two of my favorite desserts into one, fruit pie and cheesecake! I used the ricotta to make a cheesecake-like layer and then used the pie filling as a topper. It worked out great. It is perfect just the way it is, or serve with whipped cream or a scoop of ice cream.

Blueberry Cheesecake Pie

Pastry for 2 crust pie- recipe- The crust recipe I used is at the bottom of the page

Cheesecake filling:
1 (15 oz.) carton ricotta cheese, full fat preferred
½ c. sugar
2 eggs
Zest of half an orange
Combine cheese and sugar and mix until smooth. Stir in eggs and zest and set aside.

Blueberry filling:
1½c. blueberry pie filling- I used homemade
Roll out half of the crust and place in 8 or 9-inch pie pan. You can roll out the top crust ahead of time, or even cut into strips for a lattice top. Cover remaining crust to keep it from drying out. Spoon cheese mixture into prepared crust. Spoon the blueberry pie filling over the cheese mixture. Top with the second crust or place strips on in a lattice design. If using a whole crust cut in decorative slits for ventilation. Moisten then crimp edges and shape decoratively or use a fork to seal. Place pie in lower half of hot oven. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 375 and bake an additional 40-50 minutes or until crust is brown and juices begin to bubble through the slits. It edges start to brown too quickly, cover them with foil. Cool, then chill,  before serving.

Flaky Pie Crust

2 c. flour
1 t. salt
3/4 c. butter, chilled – you could also use chilled coconut oil, lard or shortening
1 T. cider vinegar
4-5 T. cold water

Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.

“Pi” Day Blueberry Pie

Blueberry Pie

March 14th is sometimes referred to as Pi day. It’s a math nerd kind of thing. 3.14 being the value of pi and March 14 is 3/14.  I was explaining it to a friend last night.  My friend’s response was that ANY day was Pie Day!!   I had some  blueberries in the freezer and decided maybe today was Pie Day after all.

 

You could certainly use fresh berries for this pie, but frozen was what I had. Also, since it is a snowy day today, baking a pie seemed like a nice way to spend the morning. My friend is home from work today. I think she will be happy when I  invite her over to have some “Pi” Day blueberry pie. It is time to put on a pot of coffee, and make a call.

 

Blueberry Pie

Pastry for 2 crust pie- recipe- The crust recipe I used is at the bottom of the page

2 ½ T. cornstarch

1 c. sugar

3 c. fresh or frozen blueberries

1 T. lemon juice

1 T. butter

1 T. sugar, for sprinkling

Roll out half of the crust and place in 8 or 9-inch pie pan. You can roll out the top crust ahead of time, or even cut into strips for a lattice top. Cover remaining crust to keep it from drying out. In medium bowl mix cornstarch and sugar. Toss in berries and then sprinkle in the lemon juice. Allow to stand 15 minutes. If berries were frozen be sure they are not clumped together. Spoon mixture into prepared crust and dot with the butter. Top with the second crust or place strips on in a lattice design. If using a whole crust cut in decorative slits for ventilation. I used a tiny heart-shaped cutter for my pie. Moisten then crimp edges and shape decoratively or use a fork to seal. Place pie in lower half of hot oven. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 375 and bake an additional 40-50 minutes or until crust is brown and juices begin to bubble through the slits. Cool a little before serving.

 

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled – you can use coconut oil, lard or shortening

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.

Blueberry Pie

Blueberry Pie

Blueberry Pie

I guess I just have blueberries on my mind. I had quite a few in the freezer and decided to use some to make blueberry jam yesterday. Then, at dinner last night, the topic of pies came up. Something about “Pi” Day. My friend’s response was that ANY day was Pie Day!!   I had some more blueberries in the freezer and decided maybe today was Pie Day after all.

 

Blueberry Pie

Pastry for 2 crust pie- recipe- The crust recipe I used is at the bottom of the page

2 ½ T. cornstarch

1 c. sugar

3 c. fresh or frozen blueberries

1 T. lemon juice

1 T. butter

 1 T. sugar, for sprinkling

Roll out half of the crust and place in 8 or 9-inch pie pan. You can roll out the top crust ahead of time, or even cut into strips for a lattice top. Cover remaining crust to keep it from drying out. In medium bowl mix cornstarch and sugar. Toss in berries and then sprinkle in the lemon juice. Allow to stand 15 minutes. If berries were frozen be sure they are not clumped together. Spoon mixture into prepared crust and dot with the butter. Top with the second crust or place strips on in a lattice design. If using a whole crust cut in decorative slits for ventilation. I used a tiny heart-shaped cutter for my pie. Moisten then crimp edges and shape decoratively or use a fork to seal. Place pie in lower half of hot oven. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 375 and bake an additional 40-50 minutes or until crust is brown and juices begin to bubble through the slits. Cool a little before serving.

 

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. shortening, chilled – you can use coconut oil, butter or lard

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using

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