Blueberry Cream Cheese Pie

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and diced
• ¼ cup granulated sugar
• 1/4 teaspoon salt
• 3-5 tablespoons cold water
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• ½ cup granulated sugar (for blueberry topping)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions

1. In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of chilled and diced unsalted butter, ¼ cup of granulated sugar, and ¼ teaspoon of salt. Mix until it resembles coarse crumbs.
2. Gradually add 3-5 tablespoons of cold water, one tablespoon at a time, mixing until the dough comes together.
3. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 350°F (175°C).
5. Roll out the chilled dough into a circle about ¼ inch thick and transfer it to a 9-inch pie pan.
6. Poke holes in the bottom of the crust, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake for an additional 10-15 minutes until golden brown.
7. In a mixing bowl, beat 8 oz of softened cream cheese until smooth. Gradually add ½ cup of powdered sugar and 1 teaspoon of vanilla extract until well combined.
8. In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form, then fold it into the cream cheese mixture.
9. Spread the cream cheese filling over the cooled pie crust and refrigerate for at least 2 hours.
10. In a saucepan, combine 2 cups of fresh blueberries, ½ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 tablespoon of lemon juice. Cook over medium heat until the mixture thickens.
11. Once cooled, pour the blueberry mixture over the cream cheese filling and return to the refrigerator for an additional hour.

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