Blueberry Cheesecake Pie
Blueberry Cheesecake Pie
I wanted to make a fruit pie, but with a twist. I had a container of homemade blueberry pie filling in the freezer. It wasn’t enough for a whole pie. A carton of ricotta cheese inspired me to combine two of my favorite desserts into one. I decided to use the ricotta to make a cheesecake like layer and then use the pie filling as a topper. It worked out great. I was lucky that my friend, Jared, had stopped over so I let him be my official taster. He gave it two enthusiastic thumbs up. With his endorsement I decided to share the recipe with all of you. I will definitely be making this one again soon. Maybe I’ll use cherry pie filling the next time.
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. shortening, chilled – I used chilled coconut oil- you can also use 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.
Fresh from the oven. Cool, then chill, before serving.
