Blueberry Cheesecake Pie

This family-favorite blueberry pie recipe is a definite keeper! Expect rave reviews when you serve this exceptional pie to family and friends.

Recipe Ingredients:

Crust:
1 1/3 cups all-purpose flour
1/2 cup vegetable shortening*
1/2 teaspoon kosher or sea salt
3 tablespoons ice-cold water**

Filling:
1 (8-ounce) package cream cheese
1/2 cup sour cream
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 teaspoon kosher or sea salt

Topping:
2 tablespoons all purpose flour
1/4 cup granulated sugar
3 cups blueberries, fresh or frozen (do not thaw)
1 tablespoon fresh lemon juice

Cooking Directions:

1. Preheat oven to 400°F (220°C).
2. For Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix, using a fork, until combined. Gather the dough into a ball.and flatten into 4-inch-wide disk.
3. Roll dough on a lightly floured surface into a 12-inch circle and place in an ungreased 9-inch pie plate. Being careful not to stretch the dough, gently fit it into pie plate; roll the portion that overhangs under and crimp the edge. Carefully prick the bottom and sides all over with a fork. Bake for 12 minutes; cool on a wire rack.
4. Reduce oven temperature to 350°F (175°C).
5. For Filling: Using an electric mixer on medium-high speed, beat the cream cheese until light and creamy, about 1 to 2 minutes. Add sour cream, sugar, egg, vanilla, lemon zest and salt, continue mixing until well combined. Spread filling evenly into cooled pie crust.
6. For Topping: In a large bowl, mix together the flour and sugar, add the blueberries and lemon juice, stirring until well combined. Evenly spoon blueberry topping over the cream cheese filling.
7. Bake pie for 40 to 50 minutes, or until set.
8. Transfer pie to a wire rack and cool at room temperature for 2 hours, then refrigerate for 4 to 6 hours before serving.

Makes 8 servings.

*For best results, always use a premium brand of shortening such as Crisco.

**During winter months, flour can become "drier", you may need to add more water, about 1 teaspoon or so, but not much more.

Nutritional Information Per Serving (1/8 of recipe): Calories 365.16; Total Fat 26.53g; Saturated Fat 10.29g; Cholesterol 63.95mg; Sodium 319.1mg; Potassium 111.53mg; Total Carbohydrates 29.88g; Fiber 1.44g; Sugar 24.43g; Protein 4g.

Recipe by Hope Cantil, photograph by Marissa Axtell; copyright © 1999; property of CooksRecipes.com. See Terms of Use.