Blueberry Dream Pie tastes as good as a dream.
But it's real.
And it's very cute:
I'm sorry to be posting this recipe at the end of blueberry season, hopefully you can still find some fresh ones, but if not, I'm sure frozen ones will taste just as good.
I thought there would be more of a creamy layer, but the cream cheese mixes into the blueberries making a delicious filling.
I used a cookie cutter to make the cute flower designs. The recipe suggests using stars for 4th of July, hearts on Valentine's Day, and leaves for the fall...the options are endless.
Blueberry Dream Pie
GF Pie Crust Recipe
4 oz. cream cheese
1/2 cup powdered sugar
1 T. lemon juice
1 egg yolk
1/2 cup plus 1 T. sugar, divided
2 T. GF mix
1 T. cornstarch
1/4 cup cold water
6 cups fresh or frozen blueberries, divided
2 T. lemon juice
1 T. minced fresh mint or 1 t. dried mint
1 egg white, beaten
Line a 9-in. pie plate with bottom crust. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375.
In a small bowl, beat the cream cheese, powdered sugar, and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
Cut decorative cutouts in remaining pastry; arrange over the filling, leaving the center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.
Bake at 375 for 35-40 min. or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 min. to prevent overbrowning, if necessary. Cool on a wire rack. Refrigerate leftovers.