My grandmother taught me how to make this German dish.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 refrigerated crust for a 9-inch pie
- ½ (8 ounce) package cream cheese
- 2 ½ cups fresh blueberries
- 3 tablespoons cornstarch
- 1 cup cold water
- 2 ½ cups fresh blueberries
- 1 cup white sugar
- 1 pinch lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
- Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
- Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
- Spread softened cream cheese in the bottom of cooled crust.
- Layer 2 1/2 cups blueberries over the cream cheese.
- Whisk cornstarch and cold water in a small bowl until dissolved.
- Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
- Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
- Cool pie in refrigerator until set, at least 1 hour.
- With strawberries and whipped cream it makes a beautiful red, white and blue dessert for Independence Day, which is coincidentally when both fruits are in season.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 297 mg |
| Sugars | 34 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious, bursting with blueberry flavor
I followed the recipe exactly. I found that after refrigeration the cream cheese sunk into the crust and made it very hard! Couldn’t really taste the cream cheese! The fresh blueberry filling set fine and was tasty. I won’t make it again.
Very good but I mi Ed in 2-1/2 cups of black raspberries instead of all blueberries. And I used a whole block of cream cheese. Delicious.
Made this tonight for a special birthday treat for my husband, who loves blueberries. He ravedand raved, it’s his new favourite
The combination of fresh, uncooked berries on the bottom covered by the fresh blueberry sauce poured over the top makes the blueberry flavor pop! Delicious!
I made this recipe again last night and it was a huge hit. One review said they made it with frozen blueberries- the whole point of this recipe is to use fresh blueberries so you get that fabulous texture and taste of the fresh fruit. I’m not surprised that it didn’t gel using frozen berries. While cooking the fresh berries, make sure that the compote thickens before pouring over the fresh berries. If it hasn’t, add a touch more corn starch / cold water mixture.
This was pretty good. I made it with frozen blueberries, but followed the recipe exactly otherwise. After about two hours in the fridge, it hadn’t gelled much, but it was slightly more gelled the day after–maybe add more cornstarch? And the lemon zest was a nice touch but I think it would have been better with more of it. I agree that traditional blueberry pie is pretty boring, so this one is going in the right direction.
I made this pie using fresh picked wild blueberries, it was amazing!