It’s about that time for fresh blueberry pie! My mother-in-law found this in a magazine and tried it a few years ago. It’s been a summer favorite in our family ever since. At the bottom of the clipping, it says “from Marjorie Johnson of Robbinsdale, 1990 Minnesota State Fair Winner.” So thank you, Marjorie. I have made a few adjustments to the original, just to make it a little sweeter and a little richer. Because that’s how we like our fresh blueberry pie!
1 1/3 cups flour (I use white flour for pie crusts)
1/2 tsp. salt
1/2 cup butter
3 Tbs. heavy whipping cream or water
3/4 cup plus 2 Tbs. sugar
2 Tbs. cornstarch
1/8 Tbs. salt
1 Tbs. lemon juice or orange juice
3 cups fresh blueberries, divided
2 Tbs. butter
for cream cheese layer:
4 oz. cream cheese, softened
1/4 cup sour cream
1/4 cup sugar
1 tsp. grated lemon peel, or 1 Tbs. grated orange peel
2 cups heavy whipping cream
2 Tbs. powdered sugar
In mixing bowl combine four and 1/2 tsp. salt. Using pastry blender or electric mixer, cut in butter until flour is blended. Sprinkle with water or whipping cream, 1 Tbs. at a time. Continue mixing until dough is uniform. On lightly floured surface, roll out dough to form a pancake to cover a 9” pie dish. Fold dough in half, then one more time and transfer to pie dish. Unfold dough, trim and flute edges, and prick with fork 50 times on bottom and sides to prevent shrinkage. Bake at 425 degrees for 10 minutes or until lightly browned.
for blueberry filling:
In medium saucepan, combine 3/4 cup plus 2 Tbs. sugar, cornstarch, and 1/8 tsp. salt. Add lemon or orange juice and 1 1/2 cup blueberries. Cook over medium high heat, stirring constantly until mixture comes to a boil. Simmer, stirring often, until thickened. Remove from heat. Stir in butter. Cool to room temperature. (I transfer to a glass bowl and place in freezer for about 30 minutes.) Fold in remaining 1 1/2 cup blueberries.
for cream cheese layer:
While the blueberry filling is cooling, combine cream cheese, 1/4 cup sugar, sour cream, and lemon or orange peel in mixing bowl. Beat at medium speed until smooth. Spread over bottomed of baked and cooled pie crust. Then spoon cooled blueberry filling over cream cheese layer.
for whipped topping:
Whip 2 cups heavy whipping cream in mixer for 2-4 minutes until stiff peaks form. Mix in powdered sugar and spread whipped topping over blueberry filling. Allow pie to set for 2 hours in refrigerator. Treat your kids and your friends at a picnic!
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