Rustic Blueberry Cream Pie

24 Jan


Craving something sweet is very common for me. :/ I will blame this one on…..Nellie, (mom) yah…it’s Nellies fault. Growing up my mother would make dinner and ALWAYS a dessert. WE NEVER HAD DINNER WITHOUT A DESSERT! She would even make dessert even if she had the previous dessert left over from the night before.

I was at my parents home just a couple days ago, and in the kitchen she had, rice pudding, chocolate cake with buttercream then covered in a chocolate ganache ANNNNNNND AN APPLE PIE. All these desserts she had made. Oh, and the next day when I talked to her she mentioned a CARROT CAKE is what they’re having for dessert that night! Seriously, have you ever heard of a dessert overload?! No? Me neither…no such thing…Nellie has it going on! Remember Templeton the rat in Charlotte’s Web, when he sang his song about going to the fair? It went something like this…A fair is a veritable smorgasbord orgasbord orgasbord…you all are singing it now, aren’t you?!?!! 😉

Well, it was 7pm and I had no dessert in the house! A crying shame! So, I was thinking of something fast to make, but I had one craving problem; I wanted P-I-E. Not exactly considered a fast dessert. Unless you want my Peanut Butter Surprise Pie, that pie is super fast! But, I wanted something fruity and with cream cheese. (Why is cream cheese so darn yummy?!)

This Rustic Blueberry Cream Pie is enhanced by adding lemon juice to the crust in conjunction with the cream cheese. This crust is easy, fast and makes a great pastry for other desserts.

Tip: Roll the pastry dough on your parchment paper, that way it is easier to transfer onto the baking sheet.

So, here comes the “cream” part in the pie. Use the remaining cream cheese as a thin layer onto the pastry dough. Mix together the cream cheese, lemon zest, juice and sugar. The cream cheese gives a nice creamy taste with the blueberries. The lemon zest acts as an enhancer without being the dominate flavor.

Pile on the prepared blueberries.

Fold the crust over the berries, leaving the center exposed. Brush with an egg wash and sprinkle with sugar.

Bake until the crust is richly golden and the berries are bubbling.

Drizzle with a simple glaze or dust with powdered sugar.

Thanks Grandpa & Grandma for the blueberries! Come get your slice!


Rustic Blueberry Cream Pie

Pastry for one 12-14-inch free-form tart

8 tablespoons unsalted butter, cold
1 1/3 cups unbleached all-purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
3oz of cream cheese, cold
1 1/2 tablespoons ice water
1 1/2 lemon juice

Food processor method:
Cut the butter into small chunks. Place in freezer for about 5-10 minutes.
Place the flour, salt and baking powder in a food processor with the metal blade and process for a few seconds to combine.
Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.)
Remove the cover and add the water and lemon juice. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Dump onto a UN-FLOURED counter top. Kneed just until the pastry holds together in one piece. Shape into a disc and wrap in plastic wrap; refrigerate while preparing the filling.

Cream Cheese Layer:

5oz of cream cheese (the remaining cream cheese from an 8oz pkg)
2 tablespoons granulated sugar
1 tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest

Mix all ingredients until well blended. Set aside.

Blueberry Filling:

2 cups fresh or frozen blueberries (I used frozen)
3/4 cup granulated sugar
1/4 cup unbleached all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt

In a medium bowl toss together all ingredients.


Preheat oven to 400 degrees.

Roll the pastry out on top of parchment paper. Roll out a circle to about 12-14 inches. Place on the baking sheet.

Spread the cream cheese mixture in the center of the pastry. Leave about 2-3 inches of the edge bare.

Pour the blueberries on top of the cream cheese layer. Fold up the edges of the pastry over the blueberries. Leaving the center exposed. Brush with an egg wash and sprinkle with sugar. (I used raw sugar)

Bake for 20 minutes at 400 degrees, drop the temp to 350 and bake for another 25 or until golden brown and the berries and bubbly. Serve with vanilla bean ice cream, whipped cream or a simply glaze like I did.

Side note: taste your blueberries and see how sweet or tart they are. You might have to add 1 full cup of sugar if they’re really tart.

Recipe first seen and created by


8 Responses to “Rustic Blueberry Cream Pie”

  1. Nellie 24/01/2013 at 1:01 pm #

    Beautiful Tahny !! Tonight, trifle cupcakes.
    It’s about time you started writing about me again. :/

    • Tahny Lowry 24/01/2013 at 1:06 pm #

      Yes, the sole purpose of me having this blog is to write about you, Nellie…. Love you.

      • Nellie 24/01/2013 at 2:53 pm #


  2. foodfrommetwoyou 24/01/2013 at 6:01 pm #

    oh my..your momma sounds like a wonderful woman…i would like having dinners at her house..your pie looks just wonderful..rustic yet fancy…lovely post..sarah

    • Tahny Lowry 24/01/2013 at 7:19 pm #

      Yes, my mother (I’ve always called her Nellie) is a wonderful lady and a fantastic baker! She instilled my passion for baking/cooking as a little girl! I’ve learned a lot from her. So, thankful!

  3. elisebakes 06/02/2013 at 8:48 pm #

    That looks so amazing!

    • Tahny 06/02/2013 at 9:18 pm #

      Thank you! So easy too!


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